Amish Cook’s Haitian Rice with Savory Sauce

Good morning. As I gaze out the west window, the full moon hangs in all its splendor. I stand in awe that it remains unchanged amid the rocking changes and uncertainties of the world. The moon has no light of its own; it simply reflects the sun. That image resonates with me — I want to reflect the Lord through life’s difficult seasons rather than rely on my own strength.

A reader recently asked whether I know the group of Mennonite people kidnapped in Haiti. I do not know them personally, and my heart especially goes out to the children and the baby, wondering what they may be facing. I am comforted by the truth that God is greater than any situation and cares more than any earthly being.

When trauma surrounds us, joy can seem impossible. Still, turning my eyes toward the Savior brings a peace that comes from resting in the One who keeps us safe. Hearing of people held hostage reminds me of a trip I took at age 14 when my parents, older brother, and I visited my uncle and his missionary family in Haiti. The experience left a deep impression.

I remember visiting an orphanage run by a local resident. The children could sing like birds, but their eyes told of deep hardship. To find comfort at night, they would huddle together — sometimes four children in a half-sized bed. I longed to make things right for their troubled hearts even though there was little I could do. The simple paths between thatched-roof houses and the unhurried pace of life drew me in. Our own children dream of going to Haiti to help someday; for now, our home is where we are called to be.

We taught our children how many Haitian families live on a single daily meal and yet often find contentment in it. While we can be frustrated by the abundance and variety of our food choices, many Haitians are satisfied with rice and beans and, for special occasions, a bit of meat or a bit of sauce. I must confess that on a few visits I also saw severe malnutrition where even rice and beans were scarce. I still think about the little children who waited anxiously outside a humble home for scraps. I recall two girls sharing a single plate, taking turns licking it clean — an image that has stayed with me.

Those memories remind me to be grateful to the Giver of all good things and not to fuss over food or comforts. I used to think I didn’t like rice and beans until I tasted the Haitian way of preparing them. I came to enjoy that simple, flavorful style and brought the recipe home. We now prepare a version of Haitian Rice with Sauce in our kitchen, adapting it to our taste and using whatever vegetables are on hand.

Notes on the recipe: Vegetables are optional — use what you like. In Haiti, cooks sometimes mix a little flour with water, form small logs of dough, and drop them into the sauce so they cook alongside the vegetables. Haitian cooking uses generous amounts of garlic, so adjust seasonings to taste. I rarely measure precisely when making this dish; cook to texture and flavor.

🍚 Haitian Rice with Sauce

• 3 cups water
• 1 ½ cups rice
• 2 tablespoons olive oil
• 1 ½ teaspoons chicken base
• ½ teaspoon garlic powder
• ½ teaspoon salt
• 1 cup cooked pinto or black beans (optional)

Sauce:

• 2 cups pizza sauce
• 1 cup chicken broth
• ¾ teaspoon garlic powder
• ¾ teaspoon salt
• ¾ teaspoon black pepper
• ½ tablespoon lemon juice (fresh preferred)
• ½ cup cooked chicken, diced
• ½ cup potatoes, diced
• ½ cup carrots, sliced
• ½ cup cabbage, chopped
• ½ cup onions, chopped

📋 Instructions

For the rice:

1. Combine the water, olive oil, chicken base, garlic powder, and salt in a medium saucepan.
2. Bring to a boil, add the rice, stir once, then reduce heat and simmer for 10 minutes.
3. Do not stir while the rice simmers.
4. Remove from heat, cover, and let sit for 10 minutes to finish steaming.
5. Fluff with a spoon and stir in the cooked beans if using. Spoon rice onto plates and ladle the sauce over it.

For the sauce:

1. In a medium saucepan, combine the pizza sauce, chicken broth, garlic powder, salt, black pepper, lemon juice, diced chicken, potatoes, carrots, cabbage, and onions.
2. Simmer gently until the vegetables are tender and the flavors meld, adjusting seasonings to taste.
3. Serve hot over the prepared rice.

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