Trini Ochro Rice

This is a traditional one pot dish that Trinis enjoy.  Ochro Rice can be made with salt fish, pigtail or vegetarian style but should always be made with coconut milk to give it that rich Trini flavour. 

It is a meal that can be eaten anytime of the week so remember this dish when next you are late from work and need something quick to prepare for dinner.

   Serves 8

Ingredients
½ lb	Saltfish or pigtail, cut up in bite size pieces
12	ochroes, sliced
1	medium sweet pepper, chopped
1	medium onion, chopped
3	pimento peppers, chopped
3 cloves	garlic, minced
2 leaves	chadon beni, chopped
2 sprigs	chive, chopped
1/2 cup	pumpkin, chopped
2 cups	uncooked rice (parboiled)
2 cups	coconut milk
2 cups	water
2 tbsp	vegetable Oil
	salt and pepper to taste

Method:

1.   If you are using saltfish boil, remove bones and flake fish before adding it to the pot. If you are using pig tail, boil or pressure cook until it is   tender before adding to the pot.

2.   Sauté onion and garlic in hot oil for 3 -4 minutes (stir occasionally).

3.   Add ochroes, chopped vegetables and herbs, saltfish/pigtail and coconut milk. Cover the pot    and cook for 2 minutes over a medium flame.

4.   Add the rice and stir to make sure it is well mixed in. Add the water, and cover to simmer for about 25 minutes.

5.   Adjust salt and pepper to taste, if required. Stir pot occasionally to avoid sticking.

6.   Turn off pot when rice is tender and liquid absorbed.

Serve hot with green salad and a couple slices of zaboca (avocado) on the side.