Ackee and corned pork seasoend rice.docx Ackee and Corned Pork Seasoned rice

Prep Time30 minutes
Cook Time40 minutes


  • 1-2 cups diced Caribbean Passion corned pork
  • 1-2 cups cooked ackee
  • 3 tbsp coconut oil
  • 1 tsp annatto (optional for color)
  • 1 cup diced onion
  • ½ cup sweet pepper
  • ½ scotch Bonnet pepper
  • 1 cup tomatoes diced
  • ½ cup scallion sliced
  • 1 tbsp thyme leaves
  • 2 cup basmati rice
  • 4 cup coconut milk
  • 2 ½ tsp salt
  • 1 tbsp ground allspice
  • 1 ½ tbsp sugar
  • 2 garlic cloves shredded


  • Cut Caribbean passion corned pork into bite sized cubes.
  • Dice the tomatoes, onions, scallion and sweet pepper.
  • Slice the hot pepper, remove the thyme leaves and shred the garlic.
  • In a pot add the oil and annatto, swirl around until the oil is red and discard the annatto.
  • Add the onion, tomato, sweet pepper and hot pepper and sauté.
  • Add the corned pork and continue to sauté.
  • Add the rice and stir making sure that all the grains get coated in oil.
  • Add the coconut milk, black pepper, salt, sugar, garlic and scallion.
  • Allow it to come to a simmer, then reduce the heat to very low and cover with foil and the pot cover.
  • Allow it to steam cook for 30 minutes.
  • after 30 minutes leave it covered with he heat off for another 8-10 minutes before opening and fluffing with a fork
  • serve hot.