Traditional Season Rice

Let's cook it
Difficulty Intermediate
Portions: 6
Total 155 min

Ingredients

  • 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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