While this rice dish might look very much like my Island Rice with Peas, the two are very different creatures. Island Rice has golden raisins and coconut milk. Both are lacking in Caribbean Yellow Rice. This dish, while equally delicious, is a bit more subtle in flavors.
Warm weather always makes me yearn for the tropics. Since running off to an island paradise any time the whim strikes really isn’t practical, I can take myself there via my dinner table. If you are willing to be adventurist you truly can travel the world without leaving your home. Submerge yourself in the sounds of steel drums. Mix up some rum drinks in coconut shells and set the table with banana leaves. Use your imagination. This rice dish would be awesome served with my Kahlua Pig, be it the crock pot method or for a more authentic earthy flavor, in a Clay Roaster.
Safe travels . . .
Caribbean Yellow Rice with Peas
1/2 cup White Onion, chopped
1 tablespoon Olive Oil
1 cup Long Grain White Rice
2 teaspoons Italian Seasoning
1/2 teaspoon Ground Turmeric
2 cups Chicken Stock
1 cup frozen Peas
Chop half on an onion into small pieces. Set aside.
Heat oil in large skillet on medium heat. Add onion; cook and stir 3 minutes until softened. Add rice, Italian seasoning and turmeric; cook and stir 2 minutes.
Stir in broth. Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in peas; cover. Cook 5 to 8 minutes or until rice is tender.