BLACK RICE HAITIAN RECIPES

Steps:

• Heat oil in a large pot over medium heat. Add Scotch bonnet pepper, bouillon cubes, red pepper, onion powder, kosher salt, black pepper, and thyme; cook and stir until cubes dissolve. Add garlic and saute for another 4 minutes. Turn up heat to medium-high; stir in lima beans and cook for 4 minutes. Pour in coconut milk and bring to a boil; stir until mixture turns black.
• Meanwhile, bring water to a boil in another pot. Stir in rice and let boil for about 10 minutes. Turn heat down to medium and mix in coconut milk mixture; cook for about 7 minutes more. Reduce heat to low.
• Place a clean dishcloth over the pot. Put a lid over the top and allow to steam for at least 15 to 20 minutes. Uncover and serve.

Steps:

• Clean mushrooms by removing any dirt. In a large bowl, add mushrooms and water and let soak overnight for best result. When ready to cook the rice, transfer the mushrooms and liquid to a saucepan and bring to a boil. Let boil for about 5 minutes at medium high heat then remove from stove. Do not cover saucepan or the liquid will spill over while boiling. Drain and set aside. Only the liquid will be used to cook the rice.
• In another large pot or pan, heat oil. Add garlic, scallions, thyme, cloves and green pepper. Let mixture fry for about 1 minutes. Add thawed green peas or baby lima beans and chicken bouillon powder. Stir to mix well. Best use a wooden spoon or rubber spatula. Add mushroom water to pan. Add salt and pepper to taste if necessary. Once water starts to boil, add rice and whole hot pepper if using. Gently stir. Do not over stir. When water has almost evaporated and you only see the ingredients, lower heat and cover. Simmer for 15 to 20 minutes or until rice is fully cooked and still grainy. Serve hot with a meat or seafood dish.