by Patrick Milwood, NY

Serving Size: 3 to 4


1 box Carolina Rice
2 oz coconut cream paste
1/8 tsp salt
1 oz olive oil
1/8 tsp oregano
3 bay leaves
3 6 oz. cans kipper snacks (drained)


1 oz olive oil
1 clove garlic
1 medium onion chopped
1 sweet bell pepper
1 scotch bonnet pepper


  • In a 4-6 qt. sauce pan add olive oil and coconut cream paste and rice.
  • Stir constantly until browned.
  • Lower to medium heat. Add all other ingredients and stir.
  • Add 2-3 cups water until one inch above mixture. Bring to a boil and then lower to medium heat.
  • Cover and simmer for 30 minutes until down.
  • Pour over rice and serve



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