Ackee season rice with coconut milk & tin mackerel 👌

Rinse the rice under cold water until the water runs clear.

In a pot, heat vegetable oil over medium heat until shimmering.

Add chopped onion, garlic, and bell pepper; sauté until softened, about 3-4 minutes.

Stir in the thyme, black pepper, and salt; cook for another minute until fragrant.

Add the rice to the pot and stir to coat with the oil and spices.

Pour in the coconut milk and enough water to cover the rice by about an inch.

Bring the mixture to a boil, then reduce to low heat and cover.

Cook the rice for about 15-20 minutes, or until the liquid is absorbed and the rice is tender.

While the rice cooks, prepare the ackee by draining and rinsing it gently.

In a separate pan, heat a little oil and add the ackee, scotch bonnet pepper, and carrot.

Cook the ackee mixture for about 5 minutes, being careful not to mash the ackee.

Add the tin mackerel to the ackee mixture, breaking it into chunks gently.

Once the rice is done, fluff it with a fork and fold in the ackee and mackerel mixture.

Garnish with chopped green onions and lime juice before serving.

Spice Level:

Allergens