Antiguan Seasoned Rice
“Seasoned Rice”
Antigua's everyday one-pot rice and peas
Antiguan Seasoned Rice
Antiguan seasoned rice is the island's everyday one-pot rice and a fixture at any cookout. Rice is cooked together with pigeon peas, pieces of meat such as salted pork, chicken, or saltfish, and a base of onion, sweet pepper, tomato, thyme, and garlic, so the grain absorbs the flavour of everything in the pot. The result is a hearty, well-seasoned rice that works as a full meal or a substantial side.
Every Antiguan cook has their own version, adjusting the meat, the amount of pigeon peas, and the heat. It is the rice you find at family lunches, fundraisers, and beach limes, often cooked in a large pot to feed a crowd. Served with a piece of stewed chicken or fish and a little coleslaw, it is a complete plate.
Because it is built to feed many, seasoned rice is a great thing to order at a community food fair or a casual cook-shop in St. John's. It pairs naturally with the same proteins you find across Antiguan cooking, from stewed conch to barbecued chicken.
The pigeon peas are key to the character of the dish. They are a staple legume across the Caribbean, and when cooked into the rice they give it a slightly nutty bite and a speckled look that sets Antiguan seasoned rice apart from plain white rice. Some cooks finish the pot with coconut milk for extra richness, especially for special occasions. If you visit during the Sunday barbecue at Shirley Heights or a beach lime, a scoop of seasoned rice next to grilled chicken is one of the most common and satisfying plates you will be handed.
Key ingredients
How to make Antiguan Seasoned Rice
- 1
Rinse the rice under cold water until it runs clear, then set aside to drain.
- 2
Heat cooking oil in a large heavy pot over medium heat and brown the pieces of salted pork or chicken for about 8 minutes, turning occasionally.
- 3
Add the chopped onion, sweet pepper, and garlic, and cook for 4 minutes until softened and fragrant.
- 4
Stir in the chopped tomato and thyme and cook for 2 to 3 minutes until the tomato starts to break down.
- 5
Add the pigeon peas, drained rice, and coconut milk, then pour in enough water to cover everything by about two centimetres.
- 6
Bring to a boil, season with salt and pepper, then cover, reduce the heat to low, and simmer for about 20 minutes without lifting the lid.
- 7
Check that the rice is tender and the liquid is absorbed, if it is still wet, cover and cook a few minutes more.
- 8
Turn off the heat and let the pot sit covered for 5 minutes, then fluff the rice gently with a fork before serving.
A home-style reference method; every family and kitchen has its own version.
Antiguan Seasoned Rice questions
What is Antiguan seasoned rice?
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What does seasoned rice taste like?
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Where can I try seasoned rice in Antigua?
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