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Carrot Rice

Course Rice Dishes
Cuisine Caribbean
Author Felix (Simply Trini Cooking)


  • 3 cups cooked rice
  • 1 large red pimento pepper
  • 2 leaves big leaf thyme
  • 1 small onion finely chopped (about ½ cup)
  • 1 large carrot peeled and grated (about 1 ½ cups)
  • 2 tbsp. coconut oil
  • 1 tbsp. saffron mixed in 2 tbsp. water
  • 2 tablespoon chopped celery or chadon beni optional
  • salt to taste


  • Prepare the ingredients.
  • Heat oil in a deep pot.
  • Saute the onion until translucent.
  • Add the saffron and water mixture.
  • Stir and cook the saffron until it forms a paste. Then add the pimento.
  • Add the carrots. Stir to mix the ingredients evenly.
  • Note: Make sure the flame is low, so you don’t overcook or burn the carrots.
  • Next, add the rice and salt to taste. Stir until the carrot is evenly distributed.
  • Optionally, add chopped celery or chadon beni and mix thoroughly.
  • Note: I did this to push the flavour a bit.
  • Serve hot.