| Carbohydrates | 44 gs |
| Energy | 342.5 kcal |
| Fats | 9.7 gs |
| Fiber | 5.6 gs |
| Protein | 21 gs |
| Saturated Fats | 2.7 gs |
| Sodium | 1386.5 mg |
Total
155difficulty
Intermediate
Traditional Season Rice
Ingredients
Portions: 6
- 0.25 Pound Salt Fish
- 2 Tablespoons Vegetable Oil
- 1 Unit Onion chopped
- 3 Pieces Garlic finely chopped
- 1 Teaspoon Scotch Bonnet chopped
- 2 Tablespoons Escallion chopped
- 2 1/2 Cups Water
- 2 Sprigs Thyme
- 1 Cup Pumpkin peeled, deseeded and shredded
- 1 Cup Mixed Vegetables
- 1 1/2 Cup Long Grain Rice
- 2 Tablespoons MAGGI® Coconut Milk Powder
- 1 Packet MAGGI® Rice it Up Saffron (Turmeric) Rice Seasoning
- 1 Cup Ackee cooked
Instructions
- 1.In a mixing bowl place salt fish, pour water in the container to fully immerse salt fish. Soak salt fish for at least 2 hours or overnight to remove excess salt.
- 2.Once soaked boil salt fish for 15 minutes. Once cooked drain and put to cool. Remove skin, scales and fins with a small knife then flake to small pieces.
- 3.In medium size pot in vegetable oil sauté onion, garlic, pepper and escallion. Add water to pan and bring to a boil. Add thyme, pumpkin, mixed vegetables, rice, MAGGI COCONUT MILK POWDER and MAGGI SAFFRON RICE IT UP. Bring to simmer, simmer until water completely evaporates. Cover pan with a tight lid and cook for 10 minutes.
- 4.Toss in cooked salt fish and ackee and allow to cook for another 5 minutes or until rice is tender.
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