Last Updated on October 1, 2022 by Ellen Christian
Need a Caribbean rice recipe? This rice sofrito recipe is a Jamaican seasoned rice that you can make as a side or a simple main course. Try it today.
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I love recipes like Jamaican seasoned rice and Afghani rice. But, some of the prepared mixes from the store aren’t very healthy. Thankfully, this seasoned Caribbean rice recipe is both easy to make and good for you.
This seasoned sofrito rice recipe is loaded with fresh vegetables and Caribbean seasonings. You can use this Caribbean rice recipe as a side dish. Or, you can add beans, seafood, or chicken and make it the main course. This Jamaican rice will be your favorite in no time at all.
I am a huge fan of rice because it is gluten-free. Have you had a chance to try my Mexican Rice Pudding yet? It’s one of our favorite desserts. Or, you can make this easy Spanish Rice right in your crockpot. Or, try this fried rice recipe. We make it from leftovers at least once a month.
Frequently asked questions
What kind of rice should I use?
Honestly, use whatever you have on hand. It’s equally as good with brown, long-grain, jasmine, or wild rice. My personal favorite is white rice. But, it works with other varieties as well.
Sweet Caribbean rice variety
If you want a sweet version of this recipe, you can add vanilla and leave out the vegetables. Then, add shredded coconut and a bit of sugar. You can even make your Caribbean rice with pineapple if you like.
What to serve with Caribbean rice and beans
- Slow cooker Texas pulled pork
- Jerk Chicken
- Oven-baked fish
How to store leftovers
Leftovers should be refrigerated in an airtight container for 3 to 5 days. To reheat your Caribbean rice, just heat it in a pan for a few minutes. Or, put it in the microwave and reheat it until it’s warm through.
- 1 Tbsp vegetable oil
- 3/4 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper and/or chile or aji pepper
- 2 cloves garlic, crushed
- 1/2 tsp salt
- 1/4 cup NAKANO Natural Rice Vinegar
- 1 cup long-grain white rice
- 1 cup diced fresh tomato
- 2 Tbsp chopped fresh cilantro
- 1 tsp dried thyme
- 1 can (14 oz) chicken broth or coconut milk
- Additional creole style seasoning as desired
- Heat oil in 10 to 12-inch skillet.
- Add onion, pepper, garlic, and salt.
- Saute over medium-high heat 4-5 minutes.
- Stir in rice vinegar.
- Cook 2-3 minutes more until vinegar is absorbed
- Stir in rice, tomatoes, cilantro, and thyme.
- Add chicken broth and bring to boil.
- Cover, reduce heat to low and simmer 20 minutes or until liquid is absorbed and rice is tender.
- Stir and serve.
Amount Per Serving: Calories: 171Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 323mgCarbohydrates: 16gFiber: 1gSugar: 3gProtein: 3g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.