Jamaican Seasoned Rice

This flavorful Jamaican seasoned rice is easy to prepare with long grain brown rice, callaloo, ackee, cabbage, pumpkin, carrot, and peas, in a seasoned coconut broth.

5 from 6 votes

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Course: Main Course

Cuisine: Jamaican

Keyword: Jamaican seasoned rice

Prep Time: 20

Cook Time: 1

Servings: servings

Calories: 202kcal

Ingredients

3 cups brown rice (long grain) rinsed
2 tablespoons coconut oil
1 medium onion finely chopped
3 cloves garlic minced
1 green onion
1/2 medium red bell pepper
2 sprigs fresh thyme or 1/2 teaspoon dried thyme leaves
1/4 teaspoon ground allspice or 6 berries
1 small tomato chopped
1 medium carrot diced
1 cup pumpkin or butternut squash peeled and diced
1 cup cabbage or bokchoy chopped
1 cup callaloo chopped
1 15- ounce can coconut milk
4 cups vegetable broth or 2 vegan bouillon plus 4 cups water
1 Scotch Bonnet pepper or 1/4 teaspoon cayenne pepper
1/4 cup sweet corn kernels
1/4 cup green peas
1 15-ounce can ackee, drained
salt to taste

Instructions

Heat oil in a large pot on medium-high heat. Add onion, garlic, green onions, red bell pepper, thyme, and allspice. Cook stirring constantly until onion is soft, about 3 minutes.
Add tomatoes, carrot, pumpkin, cabbage, callaloo, brown rice and stir.
Add coconut milk, vegetable broth, and top with Scotch bonnet pepper. If using vegetable broth instead of vegan bouillon then you want to season with salt to taste now. It should actually have enough salt that when you taste it, it should taste how you want the finished rice to taste because the rice will absorb some of the flavors as it swells.
Cover pot and bring to a boil, reduce heat to simmer for 45 minutes.
Gently stir in sweet corn, green peas, ackee, cover the pot and cook for 5-10 minutes or until rice is tender.
Fluff with a fork, add additional cooked vegan protein and serve.

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