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Riz Créole (Creole Rice)
Creole Rice (Riz Créole) is a traditional Guadeloupean recipe for a classic accompaniment of rice , bell pepper and celery flavoured with Colombo powder and achiote oil. The full recipe is presented here and I hope you enjoy this classic Guadeloupean version of: Creole Rice (Riz Créole).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
6
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesVegetable RecipesGuadeloupe Recipes
The Origins of Creole Rice: Creole rice has its origins in the French West Indies during the time of slavery, where African slaves brought with them their culinary history and a variety of spices. African rice, (
Oryza glabberima) already a staple of the West African diet, quickly became part of Creole cuisine. Over time, this recipe evolved to incorporate local ingredients such as Caribbean vegetables and spices, creating a unique and delicious version of a rice accompaniment.
Ingredients:
400g long-grain white rice
1 onion, chopped
2 garlic cloves, crushed
1 red bell pepper, diced
1 green bell pepper, diced
1 celery stick, finely chopped
1 tsp
achiote oil
2 tbsp olive oil
1 tsp
poudre de colombo
1 tsp paprika
1 allspice leaf
Salt and freshly-ground black pepper, to taste
1l vegetable stock
2 tbsp fresh coriander, chopped
Method:
Place the rice in a colander then rinse under cold, running, water until the water runs clear. Set the rice aside to drain.
Place a large saucepan over low medium heat. Once hot add the achhiote and olive oils (achiote oil will colour the rice) add the onion, garlic, bell peppers, and celery. Cook for about 5 minutes, until the vegetables are tender.
At this point, stir in the rice, Colombo powder, allspice leaf and paprika. Season with salt and freshly-ground black pepper to taste. Stir well to coat the rice with the spices.
Pour the vegetable stock into the saucepan and stir to combine. Bring to a boil, then reduce the heat to low and cover.
Simmer for about 20 minutes, until the rice is tender and all the liquid has been absorbed.
Take the saucepan off the heat and set aside to steam for 5 minutes. Add the chopped fresh coriander then mix and fluff the rice with a fork. Fish out and discard the allspice leaf.
Your Creole rice is now ready to enjoy. Serve it hot as an accompaniment to your favourite dishes or as a main course with grilled vegetables and/or sausages.
To make your Creole rice even more flavourful, you can aAdd a pinch of cayenne pepper or some minced habanero for a touch of heat. Incorporate diced shrimp or grilled chicken to make it a complete dish. Use a coconut-based stock to add some tropical flavour.
You can also convert you Creole rice to Creole rice and peas by adding fresh peas, cooked kidney beans or cooked pigeon peas.
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