JAMAICAN RICE RECIPE COCONUT MILK RECIPES
JAMAICAN RICE AND PEAS RECIPE | ALLRECIPES
This quick one-pot version of Jamaican rice and peas opts for kidney beans, with a kick from Scotch bonnet peppers and red pepper flakes.
Provided by In the Kitchen with Iesha
Categories World Cuisine Latin American Caribbean
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8 cups
Number Of Ingredients 15
Steps:
- Rinse rice in a fine strainer.
- Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
- Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.
Nutrition Facts : Calories 391.1 calories, CarbohydrateContent 60.1 g, CholesterolContent 1.5 mg, FatContent 13 g, FiberContent 9.3 g, ProteinContent 10.7 g, SaturatedFatContent 9.6 g, SodiumContent 1385.8 mg, SugarContent 1.1 g
JAMAICAN RICE AND PEAS RECIPE | SIDECHEF
Recipe for making tasty Jamaican style rice and peas or peas and rice, as it's also known as in Jamaica.
Provided by CaribbeanPot
Categories Pescatarian Vegetarian Vegan Comfort Food Budget-Friendly Nut-Free Dairy-Free Shellfish-Free Overnight Spicy Gluten-Free Egg-Free Soy-Free Fish-Free Stove Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free
Total Time 15600S
Yield 4
Number Of Ingredients 12
Steps:
- Remove any debris from the Red Kidney Beans (1/2 cup). Rinse with cool water, drain, and place in a bowl. Add the Water (2 cup) and soak for a couple hours, ideally overnight.
- Chop the Scallion (2), Onion (1), and Garlic (2 clove).
- Pour the beans and water into a deep saucepan and bring to a boil.
- As it comes to a boil, drop in the Scotch Bonnet Pepper (1), scallion, onion, garlic, Salt (1/2 teaspoon), Finely Ground Black Pepper (1/4 teaspoon), Ground Allspice (1/4 teaspoon), and Fresh Thyme (3 sprig). Place the lid on your pot and reduce to a gentle simmer.
- Depending on how long you pre-soak your beans, it should take anywhere from 40 minutes to 1 hour to get tender. They will plump up and the water will take on a lovely reddish color. I soaked my beans for 2 hrs and it took 40 minutes to get tender.
- Wash the Brown Rice (2 cup). You can traditionally wash it or place the rice in a strainer, then allow water to pour over it as you work your fingers through it. This method works like a charm and it so much easier to strain and place in the pot.
- Stir in the rice to the pot of beans. Add the Unsweetened Coconut Milk (1 1/2 cup). Bring back to a boil, then reduce the heat to a gentle simmer, put the lid on the pot and allow to cook. Depending on your rice, it can take between 25 minutes and 40 minutes to fully cook.
- Remember to remove the sprigs from the thyme and don’t forget that scotch bonnet pepper. Enjoy on it's own or serve with your favorite side.
Nutrition Facts : Calories 59 calories, ProteinContent 1.9 g, FatContent 1.8 g, CarbohydrateContent 8.8 g, FiberContent 1.5 g, SugarContent 0.6 g, SodiumContent 80.6 mg, SaturatedFatContent 1.2 g, TransFatContent 0 g, CholesterolContent 0 mg, UnsaturatedFatContent 0.0 g
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