One-pot rice dishes are staples in the Caribbean with dishes like Pelau and Rice & Peas being iconic symbols of Caribbean cuisine. This okra (ochro) rice recipe is a very popular one pot rice dish that is enjoyed in Trinidad & Tobago. Whether you prepare it using pigtail, saltfish or keep it vegan, this is an easy yet delicious recipe to prepare and enjoy.
This recipe starts with sautéing the aromatics and veggies on the stovetop then the rice is cooked in the oven. This method ensures that each grain is cooked to perfection.
Okra (Ochro) Rice
Ingredients
- 2 1/2 cups rice (washed)
- 18 medium sized ochros (chopped)
- 1 lb pumpkin (cubed)
- 1 large onion (diced)
- 5 cloves garlic (minced)
- 2 celery stalks (finely chopped)
- 1 sprig rosemary (finely chopped)
- 1/2 scotch bonnet pepper (finely chopped)
- 1 tbsp coriander seeds (ground)
- 1/4 tsp bay leaf powder or 1 bay leaf
- 2 cups coconut milk
- 4 tbsp vegetable oil
- salt & black pepper (to taste)
Method
- Add oil to pot then toast coriander seeds for 30 to 45 seconds.
- Add onion, celery and scotch bonnet pepper to the pot then sauté for 2 minutes.
- Add pumpkin, okra (ochro), garlic, bay leaf powder (bay leaf) and rosemary to the pot.
- Season with salt and black pepper to taste then cover and allow veggies and aromatics to cook for 8 to 10 minutes.
- Add rice to the pot then add coconut milk then season with salt to taste.
- Bring mixture to a gentle simmer then remove from heat.
- Cover pot then transfer to a preheated oven at 350 degrees for 20 minutes.
- Remove pot from oven then toss mixture.
- Serve & Enjoy!
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