This comfort dish from Rainforest Caribbean is an essential addition to your repertoire… The big, bold flavours will delight your palate.

Latest News, Regional

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PORT-AU-PRINCE, Haiti (CMC) — Fritz Alphonse Jean, representative of the Montana Accord, was officially sworn in as president of Haiti’s Transitional ...

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Seafood Rice Pilaf

This dish combines succulent seafood with aromatic rice and zesty seasonings.

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I was in a recent radio interview when the subject of celebrity cases or notorious cases being treated differently than normal cases by law enforcemen...

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Prep time: 20 minutes

Cricket, Sports

SQUAD GOALS

Sammy paying attention to Jamaican players while fine-tuning Windies team for future Tests

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Cook time: 30 minutes

Serves 8

Ingredients:

• ½ lb Rainforest Raw Peeled and Deveined Shrimp

• 2 Rainforest Red Snapper fillets

For the Caramelised onions

• 5 onions

• ¼ teaspoon salt

• 1 tablespoon oil

For the Dry rub

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon salt

• 1 teaspoon fish seasoning

• ½ teaspoon red pepper flakes

• 1 tablespoon dried parsley

• 1 teaspoon white pepper

• 1 teaspoon cumin

• 1 teaspoon curry powder

Additional Ingredients

• 2 tablespoon oil

• 3 ½ cup fish tea (2 sachets, noodles removed)

• 2 cups basmati rice

• 4 cup very warm water

• ¼ cup red bell pepper

• ¼ cup yellow bell pepper

• ¼ cup scallion

• ½ cup pistachios

• 2 tablespoons fresh chopped parsley

• Parchment paper

Method:

• Place the rice in the warm water and set aside to soak.

• Slice the onions and place a pot with salt and oil over medium heat.

• Continually stir for 15 minutes until the onions caramelise.

• In a bowl mix together all the dry-rub ingredients.

• Cut the snapper fillet into cubes and add to a bowl with the shrimp

• Season with 2 tablespoons of the dry rub, reserve the remaining

• Add 2 tablespoons of oil to a pot and let it get hot, sear the fish and shrimp quickly about 30 seconds to 1 minute per side then remove from the heat

• In the same pan sauté the yellow and red peppers.

• Pour 2 packages of fish tea into a container and add 3 ½ cups of hot water, stir, and set aside to allow the seasoning to dissolve.

• Strain the soaked rice thoroughly, add the sauté peppers, scallion, and the rest of the dry rub, and mix to coat all the rice grains.

• In a deep pot lightly grease the bottom and place a layer of parchment paper.

• Place the shrimp down first, followed by the caramelised onions and some rice.

• Add the fish and the remaining rice. Press down.

• Place a small saucer on top of the rice and strain the fish tea into the pot, pouring it directly on the saucer. This prevents the addition of liquid from disturbing the layers.

• Place the pot on the stove and bring to a boil

• Once it is boiling, reduce the heat to simmer and cover it with foil and a tight lid. Allow it to cook for 30 minutes.

• After 30 minutes, the rice should be cooked. Let it rest for 10 minutes covered.

• Get a platter that is bigger than the pot, remove the pot cover, and place the platter over the top.

• Carefully flip the entire thing upside down to remove the cooked rice. It is OK if it falls apart a bit.

• Peel off the parchment paper from the top and garnish with pistachios and parsley.

• Serve the rice immediately.