Recipe:
Whole Foods Soy Nuggets (1/2 cup or more on your liking)
3 TBSP OF Vegetable oil
2 cups diced red onion
1/2 pound of shredded or baby Carrots
1 cup diced celery
Garlic fresh pealed as much as you like
4 cups Parboiled Rice
2 tsp Chef Holly’s Essential seasoning
2 tsp Goya All purpose Seasoning (blue cap)
1 Tbsp of Better than Bouillon vegetable paste
Thyme fresh as much as you like
8 oz Haitian Green Seasoning
1/2 jar of Manzanilla Olives drain liquid first
1 packet Goya sazon
1 scotch bonnet pepper whole
Directions :
1. Add oil to Dutch oven
2. When medium hot, add soy Nuggets sauté till a little color is developed.
3. Add onions, carrots, celery, and fresh garlic and sauté
4. Add rice, seasonings and coat rice well with everything
5. Add 7 1/2 cups of water then scotch bonnet pepper
6. When pot starts to boil, turn down to low and cover and place in oven to finish cooking in preheated oven on 400 for roughly 25 minutes. You can also just turn down to low and cover and leave on top of stove till rice is tender.
Garnish:
Fry both some sweet plantains and a few of the soy nuggets and top your finish rice and lEnjoy…
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