Entree: French Guiana – Central Culinary Region – Riz Creole (Creole-style one-pot rice cooked with tomatoes, aromatics, and smoked pork)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
40 min
Additional
10 min
Total
1 hr
Ingredients
- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) smoked pork shoulder or smoked ham, trimmed and cut into 1/2-inch (1 cm) cubes
- 1 large onion, finely chopped
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 3 cloves garlic, minced
- 1 scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 2 cups (400 g) long-grain white rice, rinsed
- 14 oz (400 ml) crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 3 cups (720 ml) chicken stock
- 1 tsp (5 g) dried thyme or 4 sprigs fresh thyme
- 1 bay leaf
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh parsley or cilantro
- 2 green onions (scallions), sliced
- 1 tbsp (15 ml) lime juice (optional)
- 2 tbsp (28 g) butter
Instructions
1. Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the smoked pork cubes and brown on all sides, about 6–8 minutes. Remove and set aside.
2. Reduce heat to medium. In the same pot, add the chopped onion, green and red bell peppers, and sauté until softened, about 5 minutes. Add the garlic and scotch bonnet and cook 1 minute more.
3. Stir in the tomato paste and crushed tomatoes, scraping any browned bits from the bottom of the pot. Return the browned pork to the pot and add thyme and bay leaf.
4. Add the rinsed rice and stir to coat the grains with the tomato mixture. Pour in the chicken stock, season with salt and pepper, and bring to a gentle boil.
5. Reduce heat to low, cover tightly, and simmer for 18–22 minutes, or until the rice is tender and liquid is absorbed. Do not lift the lid frequently.
6. Remove from heat and let rest, covered, for 5–10 minutes. Stir in the butter, chopped parsley or cilantro, green onions, and lime juice if using. Adjust seasoning and serve hot.
