Best 12 Island Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to the tropics with Island Rice, a delectable dish that captures the vibrant flavors of the Caribbean. This versatile dish forms the cornerstone of many island cuisines, offering a harmonious blend of aromatic spices, tender rice, and an array of colorful ingredients. From the smoky heat of Jamaican Jerk Chicken with Coconut Rice to the vibrant freshness of Cuban Mojo Chicken with Cilantro Rice, each recipe in this collection promises a unique and unforgettable taste experience. Whether you're seeking a hearty main course or a refreshing side dish, Island Rice has something to satisfy every palate. So, let's dive into the culinary depths of these tantalizing recipes and transport your taste buds to a tropical paradise.

Let's cook with our recipes!

ISLAND-STYLE FRIED RICE



Island-Style Fried Rice image

Everyone in Hawaii has their own version of fried rice. This is my own version of fried rice that the locals ate in Hawaii.

Provided by chen

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 1h

Yield 6

Number Of Ingredients 11

1 ½ cups uncooked jasmine rice
3 cups water
2 teaspoons canola oil
1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed
½ cup sliced Chinese sweet pork sausage (lup cheong)
3 eggs, beaten
2 tablespoons canola oil
1 (8 ounce) can pineapple chunks, drained
½ cup chopped green onion
3 tablespoons oyster sauce
½ teaspoon garlic powder

Steps:

  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice cool completely.
  • Heat 2 teaspoons of oil in a skillet over medium heat, and brown the luncheon meat and sausage. Set aside, and pour the beaten eggs into the hot skillet. Scramble the eggs, and set aside.
  • Heat 2 tablespoons of oil in a large nonstick skillet over medium heat, and stir in the rice. Toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes. Add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat, sausage, scrambled eggs, pineapple, and oyster sauce. Cook and stir until the oyster sauce coats the rice and other ingredients, 2 to 3 minutes, stir in the green onions, and serve.

Nutrition Facts : Calories 511.3 calories, Carbohydrate 48 g, Cholesterol 132.7 mg, Fat 28.1 g, Fiber 1.1 g, Protein 17.1 g, SaturatedFat 6.8 g, Sodium 988.1 mg, Sugar 5.8 g

ISLAND SHRIMP AND RICE



Island Shrimp and Rice image

This is not the usual shrimp and rice dish. It is simply delicious...

Provided by PRINCIPALCOLE

Categories     Meat and Poultry Recipes     Pork

Time 55m

Yield 8

Number Of Ingredients 14

8 ounces bacon
3 tablespoons bacon drippings
1 large onion, finely chopped
1 ½ cups uncooked long grain white rice
3 ¼ cups chicken broth, divided
1 (14.5 ounce) can diced tomatoes with juice
2 teaspoons fresh lemon juice
1 ½ teaspoons Worcestershire sauce
1 teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cayenne pepper
¼ teaspoon ground black pepper
2 pounds medium shrimp - peeled and deveined
¼ cup chopped fresh parsley

Steps:

  • Place bacon in a large, heavy pot over medium-high heat, and cook until evenly brown. Remove, and set aside. Drain drippings, reserving 3 tablespoons in the pot.
  • Place onion in the pot with the bacon drippings, and cook 5 minutes over medium heat, stirring constantly, until tender. Mix in the rice, 2 1/4 cups broth, tomatoes with juice, lemon juice, and Worcestershire sauce. Season with salt, nutmeg, cayenne pepper, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer 20 minutes.
  • Stir the cooked bacon, remaining 1 cup broth, and shrimp into the pot. Continue cooking 10 minutes, uncovered, over low heat. Sprinkle with parsley to serve.

Nutrition Facts : Calories 286.2 calories, Carbohydrate 31.9 g, Cholesterol 183.2 mg, Fat 5.2 g, Fiber 1.3 g, Protein 25.2 g, SaturatedFat 1.7 g, Sodium 799.5 mg, Sugar 2.3 g

ISLAND RICE



Island Rice image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 cup rice, regular or instant, cooked according to package directions
Cooked shrimp, halved, about 12 ounces
1 cup diced pineapple
1 cup diced fresh papaya or mango
1/4 cup chopped scallions
2 tablespoons fresh lime juice
2 teaspoons olive oil
Salt and freshly ground black pepper

Steps:

  • Combine all ingredients in a large bowl and toss to combine with a spoon. Serve immediately.

ISLAND-STYLE SARDINES AND RICE



Island-Style Sardines and Rice image

This is one of my favorite recipes. My favorite way to enjoy this is in the morning, for breakfast, with some good coffee. It is made from items that are almost always found in a West Indian/Carribean kitchen. Sardines can be substituted with any canned salt fish, but the soybean oil gives it the texture that is out of this world! Very tasty if you love spicy and if you love sardines!

Provided by SJames456

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Seafood

Time 25m

Yield 4

Number Of Ingredients 8

1 tablespoon coconut oil
1 roma (plum) tomato, diced
¼ cup sliced white onion
1 small garlic clove, minced
⅛ teaspoon minced scotch bonnet chile pepper
2 (3.75 ounce) cans sardines packed in soybean oil
salt and ground black pepper to taste
2 cups cooked white rice

Steps:

  • Melt coconut oil in a skillet over medium heat; add tomato, onion, garlic, and scotch bonnet chile pepper. Cook and stir tomato mixture until onion is almost translucent, about 5 minutes.
  • Pour sardines and soybean oil into tomato-onion mixture; mash fish with a fork until incorporated. Cover skillet, reduce to low, and cook until sardines are heated through, about 3 minutes. Season with salt and pepper. Serve sardine mixture over rice.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 23.8 g, Cholesterol 65.3 mg, Fat 9 g, Fiber 0.6 g, Protein 13.7 g, SaturatedFat 3.9 g, Sodium 234.3 mg, Sugar 0.8 g

CARIBBEAN COCONUT RICE WITH ISLAND PARADISE SHRIMP



CARIBBEAN COCONUT RICE WITH ISLAND PARADISE SHRIMP image

Number Of Ingredients 18

Caribbean Coconut Rice
3 cups minute rice
2.5 cups coconut milk (whatever equals 1 can)
1/2 cup water
1 bunch fresh cilantro (~ 2 cups chopped)
2/3 can drained & chopped pineapple chunks in its own juice (no syrup)
3 limes
Fresh-cracked sea salt to taste
Hot pepper spice to taste - I use Out of Our Gourd hot pepper spice blend from the Dane County Farmer's Market:
http://bountifulcupboard.com/issue_pdf/BC6_pdf/BC_6_17-21.pdf
Island Paradise Shrimp
1 bag frozen, peeled, deveined, fully-cooked shrimp
3 tablespoons butter
1 lime
1/2 cup chopped cilantro
1/3 can drained & chopped pineapple (whatever is left over from rice)
Fresh-cracked garlic sea salt to taste. I use this one:
http://www.mccormick.com/productdetail.cfm?id=12158

Steps:

  • Rice preparation: Prepare rice according to package, but use mixture of coconut milk & water for the liquid. Let stand for an additional 5 minutes so that when you fold in the remaining ingredients, the cilantro doesn't completely melt from the heat. Or, you could fold the cilantro into the rice right before serving. Shrimp preparation: prepare frying pan with butter on medium heat. Add shrimp, lime juice, pineapple and garlic sea salt. Sauté for around 7 minutes or until shrimp is heated throughout. Fold in chopped cilantro and sauté for an additional 1 or 2 minutes before serving. Makes 6 small servings.

ISLAND RICE



Island Rice image

We like to eat this rice when we are having a "tropical" meal. This recipe comes from "Burt Wolf's Menu Cookbook". I usually just put all the ingredients in my rice cooker and just add a little extra water but it can be cooked on the stove as described below.

Provided by Slatts

Categories     White Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 3/4 cups water
1 cup white rice
1/2 teaspoon salt
1 tablespoon butter
2 tablespoons fresh lime juice
1 garlic clove
2 teaspoons lime zest

Steps:

  • Bring water to a boil in a saucepan. Add the rest of the ingredients and simmer, covered, for 20 minutes. Remove garlic clove before serving.

Nutrition Facts : Calories 199.5, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 322.6, Carbohydrate 38.6, Fiber 1.3, Sugar 0.1, Protein 3.3

ISLAND BREEZE RICE



Island Breeze Rice image

I just love the flavors of this rice. If you need to feel like you on vacation to a tropical island this will be the fix you are looking for! It is simply fabulous!

Provided by Barbara Miller

Categories     Other Main Dishes

Number Of Ingredients 15

2 c long grain rice, (jasmine preferred)
1 1/2 c orange juice
1 1/2 c coconut milk
1 1/2 Tbsp vegetable oil
3/4 c diced red bell peppers
3/4 c orange diced bell peppers
3/4 c frozen green peas
1/2 c sliced green table onions
1/4 tsp jerk seasoning or cayenne pepper
3/4 tsp curry power (optional but great)
1/2 tsp sea salt
1/4 tsp cracked black pepper
2 tsp lime zest
1/4 c chopped cilantro
whole cashews for garnishing

Steps:

  • 1. In a 4 quart glass casserole dish with lid, combine the rice, orange juice, coconut milk, diced orange bell peppers, diced red bell peppers, frozen peas, lime zest, jerk seasoning or cayenne pepper, curry powder, green table onion, oil and salt and pepper. Cover and bake at 450 degree oven for 45-60 minutes or until all liquid is absorbed into rice and it is tender.
  • 2. When done baking, take a fork and fluff the rice and add the cilantro. Mix thoroughly and add cashews to top of dish and serve while hot!
  • 3. I like to cut a pineapple in half, remove the pineapple meat to about 1/2 inch of the outer shell. Save pineapple for dessert. Fill the cavity with rice and serve with Island Breeze Chicken. Outstanding!

ISLAND MOJITO CHICKEN AND RICE WITH SALSA TROPICALE



Island Mojito Chicken and Rice With Salsa Tropicale image

Delicious mojito chicken surrounded by an ocean of tasty rice and topped with a fresh salsa. This is a long recipe with lots of ingredients but it makes an entire meal that will please both company and family. I hope you enjoy this creation I made for RSC8.

Provided by Mamas Kitchen Hope

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 33

2 -2 1/2 lbs chicken breasts (4)
1/2 cup rum
1/2 cup mint, chopped
1/2 cup fresh lime juice
1 tablespoon lime zest (optional)
1/4 cup sugar
1 jalapeno pepper, seeded and minced
1 teaspoon cayenne
2 garlic cloves, minced
1/2 cup onion, diced
2 tablespoons cumin
1/2 teaspoon cinnamon
2 cups water
1 cup rice
1/4 cup green onion, chopped
1/2 cup cilantro, chopped
1 garlic clove, minced
1 teaspoon salt
1 teaspoon cayenne or 1/2 hot pepper, minced
1 teaspoon olive oil
1 tomatoes, seeded and diced
1/2 bell pepper, diced, any color
1/2 ripe plantain, peeled and diced
1 chili pepper, seeded and diced
3 -4 green onions, chopped
1/4 cup cilantro, chopped
1 small orange, peeled and diced
1 lime, juice and zest of
1 teaspoon balsamic vinegar
1 pinch sugar
1 pinch salt
1 pinch pepper
cayenne, may be used for added heat

Steps:

  • Combine all marinade ingredients together in a blender. Blend until smooth. Pour into a zipper seal bag. Add chicken breasts and allow to marinade in refrigerator for 2-4 hours. Discard marinade after that time.
  • At this point the chicken may either be roasted in the oven at 425 F or cooked on a grill. Cook just until meat is no longer pink in middle. About 20 minutes. Turn once during cooking.
  • Rice: Add olive oil to a medium sauce pan with a tight fitting lid placed over medium heat and warm for one minute,.
  • Add rice and saute stirring almost constantly until rice begins to turn clear and just a little brown on the edges.
  • Toss in remaining ingredients EXCEPT WATER and saute for one minute.
  • Add water, stir and cover tightly.
  • Reduce heat to medium-low and cook for 20 minutes. Lift lid and check to ensure rice is thoroughly cooked. If not, recover, turn off heat and let pan remain covered on warm burner for a few minutes. Fluff with fork and remove from heat when rice is tender.
  • Salsa: Place diced tomato, bell pepper, hot pepper, onion, orange and cilantro in a bowl.
  • In a separate bowl mix the zest and lime, balsamic vinegar, sugar, salt, pepper and cayenne, if desired.
  • Pour liquids over fruit and mix well. Let stand at room temp for at least 5 minutes. Taste and adjust seasoning as desired. Serve salsa at room temperature. NOTE: Salsa can be made up to 24 hours ahead, mixing liquid and fruit together just before cooking the rice and allow salsa to warm to room temperature.
  • To SERVE: Place chicken in center of plate, surround with a circle of rice, place salsa on top of chicken.
  • Note: Feel free to adjust seasonings to your liking. Amount of hot pepper can be increased or omitted if you prefer.

Nutrition Facts : Calories 790, Fat 23.7, SaturatedFat 6.5, Cholesterol 145.3, Sodium 785, Carbohydrate 74.8, Fiber 5.2, Sugar 22.1, Protein 53.6

ISLAND CHICKEN AND RICE



Island Chicken and Rice image

Make and share this Island Chicken and Rice recipe from Food.com.

Provided by Andy Wold

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless chicken breasts, cut in 1 1/2 inch pieces (4cm)
salt
ground black pepper
1 tablespoon cornstarch
2 tablespoons vegetable oil
1/2 cup onion, coarsley chopped
1 (16 ounce) can sliced peaches, reserve juice
2 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon cornstarch
1 medium green bell pepper, cut into 1 inch strips (2cm)
1 medium tomatoes, coarsley chopped
3 cups hot cooked rice
1/4 cup slivered almonds, toasted

Steps:

  • Sprinkle chicken with salt, pepper and cornstarch.
  • In large skillet, cook chicken and onion in oil until chicken is lightly browned.
  • Combine reserved juice, soy sauce, vinegar and cornstarch.
  • Add to chicken mixture.
  • Cook, stirring until clear and thickened.
  • Add peaches, bell peppers and tomatoes.
  • Simmer for 5 minutes or until bell peppers are tender-crisp.
  • Serve over hot rice.
  • Sprinkle with almonds.

Nutrition Facts : Calories 439.6, Fat 17.8, SaturatedFat 3.9, Cholesterol 72.6, Sodium 409.1, Carbohydrate 40.5, Fiber 2.8, Sugar 8.2, Protein 28.6

ISLAND RICE BOWLS



Island Rice Bowls image

I found this recipe on a food blog, http://favfamilyrecipes.blogspot.com/search?updated-max=2008-12-01T18%3A52%3A00-08%3A00&max-results=20 I'm posting it here so I don't lose it.

Provided by Tinat51796

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

12 ounces teriyaki sauce (Yoshida's sauce)
3 chicken breasts
1 head broccoli, florets only, chopped
1 medium zucchini, diced
2 carrots, shredded
1/4 cup celery, sliced (optional)
1/4 cup red pepper, finely chopped
1 teaspoon ginger
1 garlic clove, minced
1 -2 teaspoon red pepper flakes
4 cups white rice, cooked

Steps:

  • Place the chicken into a ziploc bag and pour about 1/3 of the bottle of Yoshida's. Squeeze all the air out of the bag, seal, and place on a plate or in a bowl and refrigerate for at least 3 hours.
  • Remove chicken from the fridge and either BBQ or bake (at 425 for about 25 min) until cooked through.
  • After fully cooked, cut up into small cubes (wrap in tin foil to keep warm if needed).
  • In a large skillet, stir fry broccoli, zucchini, carrots, and red pepper (and optional celery) in a little bit of the Yoshida's sauce until all veggies become tender.
  • Pour remaining Yoshida's sauce into a small saucepan. Add ginger, garlic, and red pepper flakes.
  • Bring to a boil, then reduce heat and simmer on low until ready to serve (stirring often).
  • Serve by layering 1 Celsius of rice in each bowl, 1/4 of the veggies (more or less), 1/4 of the chicken, then about 1/4 Celsius of sauce (more or less) drizzled over the top of each bowl.

ISLAND STYLE RICE AND BEANS



Island Style Rice and Beans image

I found this on a OAMC website, which credits Healthy Meals in Minutes for this recipe. This was pretty easy, and nummy. This could also probably be made in a rice cooker (especially after thawing a frozen batch). I did the stovetop cooking for my two batches separately, since I was baking one batch for dinner and freezing the second. This worked out well for me.

Provided by CraftScout

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
2 garlic cloves, minced
1 cup long grain white rice
1 teaspoon ground cumin
2 cups cooked black beans or 15 ounces canned black beans, rinsed and drained
1 (16 ounce) can whole tomatoes, undrained
3/4 cup water
1/4 teaspoon hot pepper sauce (optional)

Steps:

  • Preheat oven to 350.
  • In a large nonstick skillet, heat oil over medium heat. Add onion, bell pepper, and garlic; saute until golden, about 10 minutes.
  • Add rice and cumin; cook while stirring, for 1 minute.
  • Stir in beans, tomatoes with liquid, water and hot pepper sauce. Break up the tomatoes with a spoon. Increase the heat to HIGH and bring to a boil.
  • Transfer rice mixture to a lg. baking dish (11"x7"). Cover and bake until liquid is absorbed and rice is tender, about 25 minutes.
  • FOR OAMC: Freeze in a labeled gallon ziploc bag after step 4(after allowing it to cool to room temp.). To serve, thaw in refrigerator, and bake according to directions above.

Nutrition Facts : Calories 339.5, Fat 3.4, SaturatedFat 0.6, Sodium 12.4, Carbohydrate 65.5, Fiber 10.2, Sugar 4.5, Protein 12.5

ISLAND CHICKEN AND RICE



Island Chicken and Rice image

Found this recipe on the back of a can of olives! lol

Provided by Brandy Bender

Categories     Chicken

Time 55m

Number Of Ingredients 9

1/4 tsp garlic
1/4 tsp salt, celery salt and paprika
2 small chicken breasts, halved
1/3 c uncooked long grain rice
1/2 c boiling chicken broth
2 Tbsp diced pimentos
2 tsp chopped parsley or parsley flakes
1/2 c black olives, sliced
1/4 c capers

Steps:

  • 1. Preheat the oven to 425. Combine garlic and celery salt, paprika and red pepper, rub into chicken.
  • 2. Place breasts in a shallow cassarole, skin side up, Bake 20 minutes.
  • 3. Remove chicken, add rice, broth, pimentos and parsley stir well. arrange chicken over rice.
  • 4. cover, reduce heat to 350 and continue naking 30 minutes longer or until rice and chicken are tender and liquid is absorbed. Arrange on serving platter and garnish with capers and olives.

Tips:

  • Use high-quality ingredients: The quality of your ingredients will greatly impact the taste of your island rice. Use fresh vegetables, fragrant spices, and flavorful broth for the best results.
  • Rinse the rice thoroughly: Rinsing the rice before cooking helps to remove excess starch and prevents the rice from becoming sticky.
  • Use the right amount of liquid: The amount of liquid you use will depend on the type of rice you are cooking. Generally, a good rule of thumb is to use 1 1/2 cups of liquid for every cup of rice.
  • Cook the rice over low heat: Cooking the rice over low heat helps to prevent the rice from burning or sticking to the pot.
  • Let the rice rest before serving: After the rice is cooked, let it rest for a few minutes before serving. This allows the rice to absorb any remaining liquid and become fluffy.

Conclusion:

Island rice is a delicious and versatile dish that can be enjoyed as a side dish or a main course. With its vibrant flavors and colorful ingredients, island rice is sure to be a hit at your next gathering. So next time you're looking for a simple and flavorful dish, give island rice a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #south-west-pacific     #side-dishes     #rice     #easy     #pasta-rice-and-grains     #white-rice     #3-steps-or-less

Related Topics