Caribbean Carrot Rice is a colorful, vegan-friendly side dish that brings fresh island vibes to your table. This recipe transforms simple ingredients, like grated carrots, rice, herbs, and spices, into a flavorful, one-pot meal that’s ready in just 30 minutes. Inspired by Caribbean pantry flavors and easy cooking principles, this dish is perfect for Meat-Free Mondays or alongside grilled meats.
Ingredient Guide
- Parboiled Brown Rice: Provides a wholesome, chewy texture and holds up well without getting mushy.
- Vegetable Stock: Adds savory depth and helps cook the rice without dairy.
- Olive Oil: Creates a smooth base for gently sautéing aromatics.
- Salt: Brings out the bright flavors in the rice and vegetables.
- Black Pepper: Adds a warming undertone that layers with other spices.
- Scotch Bonnet Pepper: Offers a subtle Caribbean heat; add whole to infuse gently.
- Scallion: Provides mild onion flavor and a fresh green crunch.
- Garlic: Builds aromatic richness in the sauté.
- Grated Carrot: Brings vibrant color, sweetness, and earthiness to the rice.
- Parsley: Adds fresh herb brightness to finish the dish.
- Thyme: Infuses the rice with a subtle, smoky herb flavor.
- Seasoning Peppers (Pimento): Delivers classic Caribbean spice complexity.
- Saffron: Offers floral aroma and golden color for an elevated touch.
Shopping Made Easy
- Parboiled brown rice is easy to find and keeps a firm texture, so feel free to use your favorite long-grain rice.
- Scotch bonnet and seasoning peppers are key to authentic flavor; grab from Caribbean or tropical produce sections.
- Gluten-free vegetable stock keeps this dish vegan and suitable for special diets.
Cooking Notes from the Kitchen
- Rinse rice under cold water until it runs clear to prevent gummy texture.
- Low-heat sauté aromatics first to avoid burning and build nuanced flavor.
- Add scotch bonnet whole, not tossed. This helps keep heat mild while infusing flavor.
- Don’t stir during cooking. This maintains fluffy grains and helps develop natural caramelization at the bottom.
- Let it rest 10 minutes covered, then fluff. The rice will finish cooking, and the flavors will meld beautifully.
Can I make this gluten-free?
Yes, just make sure your vegetable stock is certified gluten-free and that all other ingredients are free from gluten-containing additives.
What rice works best?
Parboiled long-grain brown rice holds its shape and flavor but any long-grain rice adapted to cooking liquid ratios will work.
How spicy is it?
With the scotch bonnet pepper left whole and removed later, it offers mild heat. Chop it for added spiciness.
Can I serve it as a main?
Absolutely, toss in black beans, chickpeas, or roasted veggies after fluffing to make it a satisfying plant-based meal.
Caribbean Carrot Rice
Description
A vibrant vegan rice dish infused with grated carrots, Caribbean spices, and herbs, perfect as a side or main.
Ingredients
Instructions
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Rinse rice until water runs clear.
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Heat olive oil over low heat; add scallion, garlic, parsley, thyme, seasoning peppers, black pepper, and scotch bonnet. Sauté gently for about 3 minutes.
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Add grated carrot and continue cooking 2–3 minutes.
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Stir in rice, salt, and vegetable stock; sprinkle saffron if using.
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Bring to a boil, then reduce heat; cover and simmer 20–25 minutes until liquid is absorbed.
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Turn off heat, remove scotch bonnet, cover, and let rest 10 minutes.
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Fluff with fork, garnish with extra parsley, and serve.
