Jamaican Seasoned Rice
Tin Boom & Pantry Suppers
A heavy-bottomed Dutch pot hits the stove, needing just twenty minutes on a Tuesday to anchor the communal tradition of running a boat—where neighbors pool pantry scraps into a single, magnificent pot. Seasoned Rice runs on whatever protein survived the week, built around a tin of Grace corned beef or a tin of mackerel in tomato sauce, known fondly on the streets of Kingston as Tin Boom. Pop the tin, wait until the scotch bonnet blisters, and eat straight from the pot.
Before you start
Wash the rice obsessively.
Rinsing the rice four to five times until the water runs crystal clear removes the surface starch; this is the non-negotiable grandmother's secret to preventing clumpy, mushy rice.
Ingredients
- coconut oil2 tbsp
- yellow onion1 med
- scallions3 med
- garlic4 med clove
- fresh thyme4 sprig
- whole pimento berries1 tsp
- Scotch bonnet pepper1 whole
- kabocha squash1 1/2 cup
- bell pepper1/2 med
- canned mackerel in tomato sauce15 oz
- canned ackee19 oz
- full-fat coconut milk13.5 oz
- low-sodium chicken broth1 1/2 cup
- all-purpose seasoning1 tsp
- black pepper1/2 tsp
- long-grain white rice2 cup
- unsalted butter1 tbsp
Method
- 01
Heat the coconut oil over medium heat in a heavy-bottomed Dutch oven.
Add the chopped onion, scallions, garlic, crushed pimento berries, and thyme sprigs, sautéing for about 3 minutes until the onions are translucent and the aromatics release their essential oils.
- 02
Fold in the diced squash, bell pepper, and the entire can of mackerel along with its tomato sauce.
Gently break the fish into large, bite-sized chunks with a wooden spoon, embracing the soft, completely edible bones.
- 03
Pour in the coconut milk and broth, then season the liquid.
Add the all-purpose seasoning, black pepper, and carefully drop in the whole Scotch bonnet pepper, bringing the entire pot to a rolling simmer.
- 04
Taste the boiling broth to ensure it is aggressively seasoned.
This is a crucial rule of Jamaican cooking—the broth must taste exactly how you want the finished rice to taste, so add a pinch of salt or bouillon now if it needs more depth.
- 05
Add the thoroughly washed rice and butter, gently layering the ackee on top if using.
Ensure the liquid sits about an inch above the rice, then immediately drop the heat to your stove's lowest possible setting and press a tight-fitting lid covered in foil over the pot to trap the steam.
- 06
Leave the pot entirely undisturbed for 25 to 30 minutes.
Do not lift the lid and absolutely do not stir the rice, as doing so will break the grains, release the starch, and ruin the required fluffy, shelly texture.
- 07
Remove from heat and allow the pot to rest covered for 10 minutes.
Take off the lid, pluck out the thyme twigs and the whole Scotch bonnet, and gently fluff the rice with a fork before serving.
Notes
Substitute pumpkin carefully.
American carving pumpkins are too watery and lack flavor. Kabocha squash is the perfect geographical hack for authentic Jamaican Calabaza pumpkin, matching its dense, sweet, starchy texture exactly.
Manage the heat by keeping the pepper intact.
Keeping the Scotch bonnet pepper whole and unbruised is a brilliant culinary trick that infuses the rice with a tropical, fruity aroma without leaking punishing capsaicin into the dish—just be careful not to pop it while fluffing.
From Cook Jamaican in America.