Servings: 6 | Preparation time: 15 minutes | Cooking time: 1 hour 30 minutes
Ingredients
- 1 lb salted pigtail, cut into pieces
- 2 cups long grain rice, rinsed
- 1 tbsp vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 stalk scallion, chopped
- 1 sprig fresh thyme
- 1 Scotch bonnet pepper, whole
- 1 tsp Cool Runnings gravy browning
- ½ tsp black pepper
- 1 tsp Cool Runnings paprika
- 3 cups reserved pigtail stock
- Salt, to taste
Directions
1. Soak the pigtail in cold water for at least 2 hours, changing the water once or twice to remove excess salt.
2. Place the pigtail in a pot, cover with fresh water, and boil for about 45-60 minutes, or until tender. Drain, reserving 3 cups of the cooking liquid.
3. Heat the oil in a large pot over medium heat. Add the pigtail pieces and cook for 3-4 minutes until lightly browned.
4. Add the onion, garlic, and scallion. Cook for 2-3 minutes until fragrant. Stir in the thyme, black pepper, paprika, and browning, if using.
5. Add the rinsed rice and stir for 1 minute to coat the grains in the seasonings.
6. Pour in the reserved pigtail stock and add the whole Scotch bonnet pepper. Bring to a boil. Reduce the heat to low, cover, and cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
7. Remove the thyme stems and Scotch bonnet pepper, fluff the rice with a fork, and let it rest for 5 minutes before serving.