Chef’s Corner

Chef Tye Hall

Chef Tye Hall

Photo by Max Williams

“A dish inspired by the love of family.”

Cook-up Rice

Course: Lunch or Dinner
Cuisine: American with African influence
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serving Size: 4-6


  • 1 sausage ring (beef or turkey, chopped)
  • 1 medium onion (chopped)
  • 1 pepper (any color, chopped)
  • 1 zucchini (chopped)
  • 1 squash (chopped)
  • 2 cups parboiled rice (Uncle Ben’s, preferred)
  • 2 cups water
  • 1 cup chicken broth or vegetable broth (optional if want to make vegan)
  • Adobo seasoning
  • Salt (kosher, preferred)
  • Pepper
  • 2 garlic cloves (minced)
  • 1 can coconut milk


  1. Pour a quarter cup of olive oil (extra virgin) or avocado oil into a hot pan.
  2. Sauté the chopped veggies into the oil until translucent for about 2-3 minutes. Pour in the rice and stir, to absorb the oil, until the rice is coated.
  3. Add the meat and stir. Then add the broth (stock) and coconut milk.
  4. Stir one more time to incorporate everything. Bring to a boil.
  5. Reduce to a simmer, cover, and have a drink.

Photo by Rebekah Pierce

Chef Tye and her husband, Reggie, are the co-owners of T&R Catering LLC. Chef Tye and Reggie serve up delicious comfort foods designed to take you on a trip around the world. Chef Tye and this recipe appear in the premiere episode of season 2 of “Beyond the Plate RVA,” an RLP Productions’ production. Visit to learn more about the show.