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Calypso Rice

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Makes 4 Servings
1 Tablespoon Olive oil
1 cup Long grain white rice
2 Tablespoons Bee Maid liquid honey
1 clove Garlic, finely chopped
1 teaspoon Salt
1/2 teaspoon Dried thyme, crushed
1 can (14-1/2 oz.) ready-to-serve chicken broth
1/4 teaspoon Tabasco sauce
2 cups Finely chopped mustard greens
1 cup Chopped yellow summer squash
1/2 cup Chopped fresh tomatoes


In a large saucepan with tight-fitting lid, heat oil over medium-high heat. Add rice; cook and stir 3 minutes or until rice begins to brown. Add honey, garlic, salt and thyme; cook and stir 1 minute. Add broth, tabasco, greens, squash and tomatoes. Bring to a boil; cover and reduce heat to low. Simmer 15 to 20 minutes or until most of liquid is absorbed. Remove from heat; let stand 5 minutes. Fluff with fork to serve.

Source: Recipe courtesy of the National Honey Board