A Caribbean holiday specialty, this colorful Calypso Rice made using fragrant Carolina® Jasmine Rice is loaded with flavor!
Heat oil in a large saucepan set over medium heat; cook garlic, onion, red pepper, carrots, chili pepper and thyme for 3 to 5 minutes or until slightly softened. Stir in rice, curry powder, salt and pepper; cook for 2 to 3 minutes or until well coated.
Stir in 4 cups of water; bring to boil. Cover and reduce heat to low; cook for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Cover and let stand for 5 minutes; fluff with a fork. Sprinkle with green onions.
Serve with roast turkey, ham, chicken or fish.
If you’re wondering where this tasty rice dish gets its name, it comes from a genre of music that originated in the Caribbean Islands mixing African and local music. It is generally played during large festivals such as Carnival mimicking the color and vibrance of the event. And as a result, it has evolved into a holiday traditional plate surrounding celebrations.
Our version of Calypso Rice is quite simple but uses a variety of flavorful ingredients. It starts with a base of garlic, onion, red pepper, carrots, chili pepper and thyme sautéed together in oil. When softened, the rice is then added to toast along with the curry powder, salt and pepper. Once everything has had a minute to blend, the water is added for the jasmine rice to fully absorb everything.
This dish is a perfect side dish and pops with color so you can add a bit of red and green to your table for a festive touch. It can be served alongside roast turkey, ham, chicken or fish. Alternatively, swap in Long Grain White Rice if you have that on hand, but adjust the water to rice ratio accordingly.
Once you have your side dish set, all you’ll need to worry about is a starter and dessert! Pair with Rice and Plantain Rice Rellenitos or Christmas Cake Rice Fritters.
Looking for a new dinner idea? Try our :chaufas.
Substitute broth for water if preferred.
For milder flavor, use jalapeño chili pepper; for spicy rice, use Scotch bonnet or habanero chili peppers.