Virginia Wine Fair Jamaican Rice |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I tasted this rice at the Virginia Wine Fair in 1999. I looked forward every year to eating this rice along with their jerk chicken and fried plantains. Sadly, the Jamaican cart disappeared from the festival 2 years ago, but I figured out how to make a close copy of it. Enjoy with super spicy jerk chicken, and of course, an ice cold glass of sauvignon blanc or chardonnay! Ingredients:
2 cups minute rice |
1/2 cup frozen peas |
10 g sazon goya with coriander and annatto (2 packets) |
1 tablespoon olive oil |
1/2 small onion |
3 slices bacon |
thinly sliced cabbage |
Directions:
1. Make the Minute Rice as directed. I have tried making this with rice from scratch, and it just doesn't have that same fluffy quality that the rice is supposed to have. In nonstick skillet, heat tablespoon olive oil. Cook onions with pinch of salt on low heat until translucent. Take out onions. In already hot pan, add bacon.(If you use tofu or turkey bacon add a splash more oil to the pan, as they stick badly due to low fat content.) After bacon is cooked, drain and crumble. When rice is cooked, in a large bowll, combine: 2 seasoning packets, peas (heat from rice will thaw them), cooked bacon, and onions. You can make this a day ahead if desired. Only add the slices of cabbage right before serving, as otherwise cabbage becomes slimy and loses crunc.
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