Creole Rice


Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Creole rice is very similar to fried rice in its method of preparation. Like most Creole dishes, it has a tomato base, in this case provided by tomato paste. The peanut butter no doubt harkens to the West African tradition of using peanuts or peanut products in stews and other heavy dishes.


  • ¼ pound bacon, chopped
  • 1 small onion, chopped
  • 1 green bell pepper, stemmed, seeded, and cut in strips
  • 1 small red (bell) pepper, stemmed, seeded, and cut into strips
  • ½ pound stew beef cubes
  • ¼ cup tomato paste
  • 1 tablespoon peanut butter
  • cups beef stock
  • ¼ Scotch bonnet pepper or other hot red chili pepper, finely chopped, or more to taste
  • 1 cup parboiled rice (such as Uncle Ben’s)
  • Fresh chopped parsley, for garnish


  1. Heat a skillet and add the bacon and fry for 5 minutes. Add the onion and green and red bell peppers and sauté for 1 to 2 minutes, or until the onion is soft. Add the beef and toss well to coat. Lightly brown the beef on all sides. Add the tomato paste, mix well and fry, stirring often, for 5 minutes.
  2. Stir in the peanut butter and mix well. Add the stock and mix well. Reduce the heat and simmer for 15 minutes.
  3. Mix in the hot pepper and rice. Cover and simmer until the rice is thoroughly cooked and all the liquid is absorbed (the rice should not be sticky). Serve hot on a platter garnished with parsley.