Seasoned Rice

Seasoned rice is one of the best foods in Antigua and Barbuda with recipe. This is a well-seasoned rice meal with meat chunks, as the name suggests (usually still on the bone). Seasoned rice is typically made with a combination of chicken, pig, and/or beef, as well as beans and vegetables. This darkly colored dish is simple yet delicious, and it pairs wonderfully with a dab of spicy sauce and a fresh salad.

In line with authentic island living, the majority of these delectable delicacies are complimented by a range of indigenous beverages. Freshly brewed and aromatic bush tea prepared from various herbs, fruits, flower petals, leaves, and tree bark will be served starting with breakfast. During lunch and dinner, you can chose from a variety of locally-made cold beverages such as lime juice, passion fruit juice, sea moss, and sorrel.

There are also a range of local liquors accessible at all times, such as the indigenous to the islands Wadadli beer and English Harbour Rum. Finally, a variety of local sweet delights, such as fruit cake, coconut pie, fudge, sugar cake, and many others, can be easily obtained for dessert.

Ingredients

• 2 tablespoons butter, ½ a yellow onion finely diced, 1 cup uncooked white rice 210g, 2 cloves garlic minced, ½ teaspoon ground cumin, ¼ teaspoon chili powder, ⅛ teaspoon cayenne pepper, ⅛ teaspoon black pepper, 3 tablespoons tomato sauce/paste, 2 cups vegetable stock

Instructions

• Melt the butter in a large pot or saute pan (with a lid) over medium-low heat, then stir in the onion and cook, stirring, for 3-4 minutes or until softened slightly.
• Add the rice and cook, stirring constantly, until the rice just begins to turn golden - about 5 minutes.
• Stir in the minced garlic, cumin, chili powder, cayenne and pepper and cook, stirring for 1 minute, then stir in the tomato sauce/paste and cook for 1 more minute.
• Stir in the vegetable stock, increase the heat and bring to the boil. Reduce heat to low, cover the pan with the lid and simmer the Seasoned Rice for 20-25 minutes, or until the rice is cooked through. Check occasionally so the rice doesn’t scorch and add a little water if necessary.