Trinidad Ochro and Rice
This Trinidad ochro and rice recipe is an easy one-pot dish made with rice, fresh ochro (okra), seasonings, and coconut milk. The ochro is cooked down first to get rid of that slimy texture before everything simmers together.
Caribbean people have plenty of rice cook-up dishes. Some combine rice with vegetables or peas, while others include meat, like pelau.
Now, I was never an ochro lover. I still don’t understand how people happily eat it boiled, and I always give my dad a face when I see it on his plate.
I can manage it with rice, though, once that slimy texture is gone. I also enjoy it baked with roasted fish. Thankfully, my aunt taught me how to cook ochro so that gummy texture isn’t an issue.
That’s exactly what we’re doing here. The ochro is sautéed first, then cooked with rice, fresh seasonings, pumpkin, and coconut milk for a simple, flavorful side dish
How to make ochro and rice
Ingredients
The ingredients for this ochro and rice are pretty simple, but here are a few notes to help you along.
- Ochro/okra: Look for fresh, tender ochro. When you gently bend the tip, it should snap easily. If it bends without snapping or feels tough and fibrous, leave that one right where you found it. Slice the ochro into pieces no larger than about 2 inches, or smaller if you prefer.
- Rice: I use parboiled long-grain rice for dishes like this because it holds up well during cooking without getting mushy. You’ll be adding the rice uncooked.
- Coconut milk: Canned coconut milk works perfectly here, but you can also use coconut milk powder or make your own.
- Pumpkin: The pumpkin cooks down with the rice, adding a little sweetness and flavor to the dish.
- Green seasoning: This gives the rice its Caribbean flavor. I use my homemade green seasoning, but you can use your preferred blend.
- Pimento pepper: Optional, but it adds extra flavor without adding much heat. Leave it whole and let it cook with the rice.
Instructions
What I love about this dish is that it doesn’t require any fancy techniques, just a little patience while you cook down the ochro.
Prepping and frying the ochro
- Trim the tops and tips from the ochro, then slice into pieces no larger than about 2 inches. You can cut them smaller if you prefer smaller pieces throughout the rice.
- Heat the oil in a pot over medium heat. Add the onion, crushed garlic, and sliced ochro. Stir-fry for 6–8 minutes, until the gummy residue disappears. Keep stirring as it cooks. You’ll know it’s ready when the ochro is no longer pulling and sticking as you stir.
Bringing it all together
- Add the green seasoning, then stir in the uncooked rice until everything is evenly combined.
- Pour in the coconut milk and water, then add the pumpkin, salt, black pepper, and whole pimento pepper, if using.
3. Bring everything to a boil, then cover and reduce the heat to a simmer. Cook for 20–25 minutes, until the rice is tender and the liquid has been absorbed. If the rice needs more time, add a little additional water and continue cooking.
- Fluff the rice with a fork and serve hot.
Serving suggestions
Ochro and rice has plenty of flavor on its own, but it also works well as a side with:
Basically, anything with a little gravy or sauce works well with it.
Additions
You can also turn ochro and rice into more of a one-pot meal by adding saltfish.
Desalt the saltfish first, then break it into smaller pieces. You can add it when you add the rice so it cooks together with everything else. If you need help preparing it, see my guide on how to remove salt from saltfish.
Other additions you may see in ochro rice include smoked pigtail or extra vegetables. If using a salted meat, make sure to remove the excess salt before adding it to the pot.
Substitutions
- No fresh ochro? Frozen ochro works too. Give it a quick rinse to remove any excess ice, then add it to the pot. There’s no need to fully thaw it first.
- No parboiled rice? Basmati rice can be used, but keep an eye on the cooking time and liquid since it cooks differently from parboiled rice.
- Already have cooked rice? Sauté the onion, garlic, and ochro as usual, then add the green seasoning and pumpkin. Add a small amount of coconut milk and let everything cook down before mixing in the cooked rice. Season to taste and add a little coconut oil if you like.
- Want more flavor? Replace some or all of the water with chicken broth.
Storage
Store leftover ochro and rice in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.
Reheat in the microwave until heated through. If the rice seems a little dry, add a small splash of water before reheating.
More rice dishes
If you love this ochro and rice, you might want to explore some of my other flavorful rice recipes:
- Rice and Red Peas – A comforting dish with kidney beans simmered in coconut milk and spices. A Sunday favorite!
- Black-Eyed Peas and Rice – A hearty one-pot dish
- Saltfish and Rice – Salty, savory, and a weeknight win—great for using up leftover saltfish.
- Pumpkin Rice – Slightly sweet, buttery, and colorful. Perfect with stew meats or on its own.
- Yellow Rice with Chicken and Sausage – Bold and filling.
Recipe
Trinidad Ochro and Rice
Ingredients
Method
- Heat the oil in a medium pot over medium heat.
- Add the crushed garlic, sliced ochro, and onion.
- Stir-fry for 6–8 minutes, until the gummy residue from the ochro disappears.
- Add the green seasoning and stir to combine.
- Add the uncooked rice, stirring until it is evenly coated and the ochro is distributed throughout.
- Add the coconut milk, pumpkin, water, salt, black pepper, and whole flavor pepper, if using. Bring to a boil.
- Once boiling, reduce the heat to a simmer. Cover and cook for 20–25 minutes, until the rice is tender and the liquid has been absorbed. Add additional water as needed if the rice is not fully cooked.
- Fluff the rice with a fork.
- Serve hot.
Nutrition
Recipe Printed From ThisBagoGirl.com
