👨‍🍳 作り方

1. 1

   In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the crumbled pork sausage and cook, breaking it up with a spoon, until browned. Drain off excess fat.

2. 2

   Add the chopped onion and bell pepper to the pot. Sauté for 3-4 minutes until softened.

3. 3

   Stir in the minced garlic, tomato paste, allspice berries, and thyme sprigs. Cook for 1 minute until fragrant.

4. 4

   Add the rinsed rice, chicken broth, salt, and black pepper. Stir well to combine. Place the whole pricked scotch bonnet pepper on top.

   💡 プロのコツ: Taste the broth and adjust salt if needed before adding the rice.
5. 5

   Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.

   💡 プロのコツ: Avoid lifting the lid during cooking to ensure the rice steams properly.
6. 6

   Once cooked, remove the pot from heat and let it rest, covered, for 5-10 minutes. Remove the thyme sprigs and scotch bonnet pepper.

7. 7

   Fluff the rice with a fork. Garnish with chopped fresh parsley and serve hot.

   💡 プロのコツ: Serve with a side of fried plantains or a simple green salad.