MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jamaican Dirty Rice
Categories: Caribbean, Chicken, Rice
Yield: 6 Servings

2 tb Olive oil
1 lb Ground chicken
1 md Yellow onion; finely chopped
1 Celery rib; finely chopped
1/2 Green bell pepper;
- finely chopped
1/2 Red bell pepper;
- finely chopped
3 cl Garlic; minced
1 ts Fresh ginger; minced
1 Scotch bonnet or
- habanero pepper;
- minced (optional)
2 ts All-purpose seasoning
1 ts Dried thyme
1/2 ts Black pepper
2 tb Green seasoning;
- homemade or bought *
2 ts Soy sauce
1 1/2 ts Browning sauce
1 1/2 c Long-grain white rice;
- rinsed
1 1/2 c Chicken broth; low-sodium
1 c Water
2 Bay leaves
1 Green onions; chopped
1/3 c Fresh cilantro; chopped

Preparation time: 15 minutes
Cooking time: 30 minutes

A vibrant one-pot rice dish made with ground chicken, colorful bell
peppers, and bold Caribbean flavors. Green seasoning brings a fresh
herbaceous kick that sets this version apart from traditional dirty
rice.

Heat olive oil over medium heat in a large skillet or Dutch oven. Add
ground chicken and cook for 6 to 8 minutes, breaking it apart with a
spoon, until browned and fully cooked.

Add onion, celery, green bell pepper, and red bell pepper. Saute for
4 to 5 minutes, stirring occasionally, until the vegetables soften.
If using leftover cooked vegetables, add them at this stage and heat
through.

Stir in garlic, ginger, and Scotch bonnet. Cook for about
30 seconds until fragrant.

Season with all purpose seasoning, thyme, and black pepper. Stir well.

Add green seasoning, soy sauce, and browning sauce. Let it cook for 1
to 2 minutes to allow the flavors to soak into the meat.

Stir in rinsed rice, then pour in chicken broth and water. Add bay
leaves and bring the mixture to a boil. If using cooked rice, stir it
in and heat through instead of simmering.

Reduce heat to low, cover, and simmer for 20 to 22 minutes or until
rice is tender and liquid is absorbed.

Remove from heat, discard bay leaves, and fluff rice with a fork.
Stir in green onions and cilantro. Serve hot.

Recipe by Tanya Harris

Recipe FROM:
<https://www.myforkinglife.com/ground-chicken-and-rice-recipe/>

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Jamaican Dirty Rice
By: Ben Collver to All on Fri Oct 16 2026 10:31 am

Omit the soapweed and looks good!
xxcarol
--- SBBSecho 2.27-Win32
* Origin: Shenks Express Virginia Beach shenksxp.dyndns.org (1:275/100)

Carol Shenkenberger wrote to Ben Collver:

Re: Jamaican Dirty Rice

Omit the soapweed and looks good!

Hi Carol,

LOL! Well, i guess soapweed haters could substitute Italian
flat parsley or a similar herb.

Here's a Jamaican recipe without soapweed:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jamaican Curry Goat
Categories: Caribbean, Curry, Goat
Yield: 6 Servings

3 lb Goat meat;
- chopped into 2" chunks,
- rinsed, dried
2 1/2 tb Jamaican curry powder;
- separated
1/2 ts Ginger powder
1/2 ts All-purpose seasoning
1/4 ts Allspice
1 Yellow onion; chopped
6 cl Garlic; chopped
3 Fresh thyme sprigs -OR-
1 ts Dried thyme
2 tb Oil
1 1/4 c Water
1 Scotch bonnet pepper
1 lg Russet potato; chopped
Salt & pepper; to taste

Preparation time: 15 minutes
Cooking time: 60 minutes

This Jamaican Curry Goat recipe is a flavorful, succulent dish made
with Jamaican curry, goat pieces, and other spices. It's a
traditional Jamaican dish that you and your family will love.

Stovetop:

Making curry goat on the stovetop is similar to making it in the
pressure cooker. Follow the above directions except cook the goat in
a large covered pot over low heat for 1-1/2 to 2 hours, until the
goat is tender. Add the chopped potatoes during the last 20 minutes
of cooking.

Slow Cooker:

Season and brown the goat as directed. Add browned goat, sauteed
onion & garlic, thyme, curry, and water to the slow cooker. Cook on
Low for 6 to 8 hours, until tender. Add potatoes and a whole Scotch
bonnet pepper during the last 40 minutes of cooking, then remove the
pepper before serving.

Rinse goat meat with vinegar and water.

Season goat meat with 1-1/2 tb curry powder, all-purpose seasoning,
ground ginger, allspice, onion, garlic cloves, and thyme. Marinate
for at least 4 hours or up to overnight.

Remove onion and garlic from goat and set aside.

Set an electric pressure cooker, like an Instant Pot, on high saute
and add oil. Add goat meat and brown, about 2 to 3 minutes per side.
Remove goat from insert and add 1 tb oil and remaining curry powder
and saute for about 10 seconds. Then add onions and garlic and
saute until softened. About 4 minutes. If the onions look dry, add a
little water and continue to saute.

Add goat and water to the pressure cooker and cover the pressure
cooker. Cook for 40 minutes on high pressure. Allow to naturally
release for 10 minutes, then release the remaining pressure.

Once all the pressure has been released, open the pressure cooker.
Place on saute for 10 to 15 minutes, add potatoes and a whole scotch
bonnet pepper. Cook until potatoes have softened. Remove scotch
bonnet pepper.

Recipe by Tanya Harris

Recipe FROM: <https://www.myforkinglife.com/jamaican-curry-goat/>

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)