The author’s mother was born in a little town called Somerset on Jamaica’s eastern shore. Later on she moved to the United States but she never lost her zeal for her country. She would regale us kids with stories of picking rose apples, mangoes and climbing a coconut tree to get to the delicious fruit.
She is passionate in her belief that authentic recipes from one’s homeland is a tradition that has to be preserved. It’s the ties that binds us to our ancestors and create memories that last a lifetime. The recipe was carefully chosen with consideration for the availability of ingredients.
SEASONED RICE
1 bouillon chicken cube
1/2 cup finely chopped onion
1/2 cup red and green peppers finely chopped
1 medium tomato
2 cups rice
1 cup packaged Asian style mix vegetable
Combine water and bouillon cube. Bring to a boil. Add onion. peppers and tomatoes. Stir for 1 minute and add rice. Cook for 10 minutes. Add mixed vegetables and cook rice mixture until done. Remove from heat and let cool.
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