CARIBBEAN RICE AND PEAS RECIPE RECIPES

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RICE & PEAS RECIPE | BBC GOOD FOOD



Rice & peas recipe | BBC Good Food image

Serve rice and peas as a side with Caribbean-style jerk chicken, or other barbecued meats. The 'peas' are actually kidney beans

Provided by Anna Glover

Categories     Dinner, Lunch, Side dish, Supper

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield Serves 4 as a side

Number Of Ingredients 6

400g can kidney beans , rinsed and drained
400ml can low-fat coconut milk
½ tsp dried thyme
½ tsp ground allspice
6 spring onions , sliced
200g long grain rice

Steps:

  • Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.
  • Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions.

Nutrition Facts : Calories 335 calories, FatContent 9 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 6 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.04 milligram of sodium

JAMAICAN RICE AND PEAS RECIPE | BOBBY FLAY | FOOD NETWORK



Jamaican Rice and Peas Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories     side-dish

Total Time 1 hours 55 minutes

Prep Time 10 minutes

Cook Time 1 hours 45 minutes

Yield 4 servings

Number Of Ingredients 8

1 1/2 cups dried red kidney beans, soaked overnight and drained
2 cloves garlic, smashed
1/2 cup unsweetened coconut milk
3 green onions, thinly sliced, plus more for garnish
1 Scotch bonnet pepper, chopped
3 sprigs fresh thyme
1 1/2 cups long grain rice
Salt and freshly ground pepper

Steps:

  • Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, add some salt and pepper, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl, taste for seasoning, adding more salt and pepper if needed, and garnish with sliced green onions.

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