Antiguan Seasoned Rice

Name: Antiguan Seasoned Rice
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1½ cups (300 g) long-grain white rice, rinsed and drained; 1½ tablespoons (22 g) unsalted butter; 1 tablespoon (15 ml) extra-virgin olive oil; 4 cloves garlic cloves, minced; ½ medium (80 g) yellow onion, finely diced; ½ medium (60 g) carrot, finely diced; ¼ medium (45 g) red bell pepper, finely diced; ½ cup (65 g) frozen peas, thawed; ½ cup (65 g) frozen corn kernels, thawed; 2¾ cups (650 ml) vegetable or chicken broth; 3 sprigs fresh thyme sprigs; 1 leaf bay leaf; ¾ teaspoon (4 g) fine sea salt; ¼ teaspoon (1.3 ml) freshly ground black pepper; 2 stalks (20 g) scallions (green onions), chopped (optional garnish) (optional)

From the MyKitchenBank Kitchen

A vibrant, aromatic rice dish from Antigua and Barbuda, studded with carrots, peas, and corn, and seasoned with garlic, thyme, and a touch of butter and olive oil. This everyday side is equally at home alongside grilled fish or stewed chicken, with a tender texture and balanced flavors that let the vegetables shine through.

Prep: 12 min
Cook: 22 min
Wait: 10 min
Total: 44 min
Makes: 4 servings (about 4 cups cooked)

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Steps

Before you start

Measure out the rice before you begin
Have all vegetables chopped and ready
Use a medium saucepan with a tight-fitting lid

1
Sauté aromatics
- Heat butter and olive oil in a medium 3-quart saucepan over medium heat until the butter foams, about 1 minute.
- Add the minced garlic and diced onion and cook, stirring often, for 2–3 minutes until softened and fragrant.
- Do not let the garlic brown.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Keep the heat at medium so the garlic softens gently without burning
2
Add remaining vegetables
- Stir in the diced carrot, red bell pepper, and thawed corn.
- Cook for 2 minutes, stirring occasionally, until the vegetables begin to soften slightly and release their aroma.
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Ready when: Vegetables are beginning to soften and smell fragrant
3
Add rice and toast briefly
- Add the rinsed and drained rice to the saucepan and stir constantly for 1–2 minutes to coat the grains with the butter and oil.
- This gentle toasting adds a subtle nutty depth to the finished rice.
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Ready when: Rice grains are coated and slightly glossy
Tip: Toasting the rice helps it stay fluffy and prevents mushiness
4
Pour in broth and season
- Add the broth, fresh thyme sprigs, bay leaf, salt, and black pepper.
- Stir well to combine and bring the liquid to a gentle boil over medium-high heat, about 2 minutes.
- Taste and adjust seasoning if needed.
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Ready when: Broth comes to a gentle boil with small bubbles rising steadily
Tip: Taste the broth before adding the rice to ensure it is well-seasoned, since the rice will absorb these flavors
5
Add peas and reduce heat
- Stir in the thawed peas, then reduce the heat to low.
- Cover the saucepan with a tight-fitting lid.
6
Simmer rice undisturbed
- Maintain a low, gentle simmer for 18 minutes without lifting the lid or stirring.
- The rice will absorb the liquid gradually and become tender.
- You may hear a faint sizzle at the bottom, which is normal.
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Ready when: Liquid is absorbed, grains are tender, and rice has a slight crust on the bottom (good for flavor)
Tip: Resist the urge to stir or peek frequently; this allows steam to cook the rice evenly
7
Rest and finish
- Remove the saucepan from heat and let it stand, covered, for 5 minutes.
- This allows any remaining moisture to redistribute and the flavors to meld.
- Remove and discard the thyme sprigs and bay leaf.
- Fluff the rice with a fork, breaking up any clumps.
- Taste and adjust seasoning with salt and pepper.
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Ready when: Rice is light, fluffy, and grains are fully tender
Tip: Fluffing with a fork instead of stirring helps maintain the individual grain texture
8
Garnish and serve
- Transfer the rice to a serving dish and top with chopped scallions if desired.
- Serve warm alongside grilled fish, stewed chicken, or your favorite Caribbean main dish.
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Tip: Scallions add a fresh, mild onion flavor that brightens the dish

Good to know

Tips

If you prefer a saucier, more moist rice, add an extra ¼ cup (60 ml) of broth, but reduce the simmering time by 2 minutes to prevent mushiness
For extra flavor, use chicken broth instead of vegetable broth, or add a pinch of ground allspice or nutmeg to echo the warm spices of Caribbean cooking
To achieve a slight crust on the bottom (called a *tastiera* or *sotao* in other Caribbean cuisines), increase the heat to medium for the last minute of cooking, listening for a gentle crackling sound
Scallions can be added earlier if you prefer a softer, more integrated onion flavor; or add raw just before serving for maximum freshness

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of broth or water, stirring occasionally, until warmed through (about 5 minutes). Do not freeze, as the texture of the vegetables will deteriorate.

Substitutions

frozen peas → fresh peas or snap peas, chopped. Fresh peas add a slightly sweeter flavor; add them with the corn or a minute before the rice is done to maintain their bright color and crisp texture
frozen corn kernels → fresh corn kernels (about ½ cup) or canned corn, drained. Fresh corn will have a more delicate sweetness; canned works well but should be drained thoroughly to avoid excess moisture
fresh thyme sprigs → ½ teaspoon dried thyme. Dried thyme is stronger, so use half the amount; stir it in with the broth
red bell pepper → yellow or orange bell pepper. Any color bell pepper works and offers a slightly different sweetness; yellow adds brightness, orange adds earthiness