RICE AND PEAS CARIBBEAN 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 | FOOD & WINE
A note to readers: Growing up in a Jamaican family, food was always a focal point. The earlier version of Jamaican Rice and Peas posted here was an inaccurate representation of a dish that is true to my culture and the many people that enjoy it. Culturally relevant recipes should be developed with thoughtful consideration of their origin. Here, I’m proud to share my mom’s recipe for Jamaican rice and peas. Jamaican rice and peas—seasoned with the special trinity of thyme, scallion, and garlic—is a staple dish of the island. Like clockwork, my mom cooked Jamaican rice and peas with a baked chicken every Sunday. Its woodsy flavor is heightened by the addition of whole pimento seeds (aka allspice berries) and its subtle heat comes from the Scotch bonnet pepper. We always had Scotch bonnet peppers in the refrigerator and my mom would cut slivers from them to add to almost everything. When used whole, the pepper lends a slightly fruity flavor without the intense heat because the seeds and flesh are not exposed. The very hot Scotch bonnet pepper can be found in farmers’ markets or Caribbean grocery stores, but a habanero pepper is a good substitute. I like to use dried dark red kidney beans. They are often featured in this dish, but you can also use green pigeon peas (aka gungo peas), which are also commonly used. The coconut milk is infused with the reddish tint of the beans, which gives the rice its signature blush.
Provided by Briana Riddock
Categories Rice
Total Time 2 hours 0 minutes
Yield 6 to 8
Number Of Ingredients 13
Steps:
- In a large saucepan, cover the beans with the water and bring to a boil over moderately high heat. Stir in the onion, scallions, garlic, allspice, thyme, Scotch bonnet, ginger, 2 teaspoons salt and 1/2 teaspoon pepper. Stir in the coconut milk and bring to a simmer. Cover and simmer over low heat until beans are tender, about 1 hour; adjust the heat as necessary to maintain a gentle simmer.
- Stir in the rice, cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 30 minutes. Remove from the heat and let steam for 10 minutes, then discard the thyme stems, allspice berries and Scotch bonnet. Using a fork, fluff the rice and beans and season with salt. Serve hot.
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CLASSIC JAMAICAN RICE AND PEAS RECIPE | MYRECIPES
Many island dwellers refer to kidney beans as "peas," so don't let the title fool you. This classic Jamaican dish is low in fat yet high in fiber, protein, and calcium.
From myrecipes.com
Reviews 4.5
Calories 363 calories per serving
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Reviews 4.5
Calories 363 calories per serving
- Combine the first 7 ingredients (through garlic) in a medium saucepan over medium-high heat, and bring to a boil. Stir in rice; reduce the heat to low. Cover and cook 20 minutes, or until all the liquid is absorbed. Remove pan from heat; remove the thyme sprigs and garlic, and discard. Gently stir in the beans. Cover and let stand 5 minutes before serving.
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JAMAICAN RICE AND PEAS RECIPE - FOOD.COM
The peas in this aren't really peas at all, but red beans. It is customary in the Caribbean to refer to beans as "peas". This recipe uses coconut cream, but the flavor is mild and not overpowering--just enough to give a hint of island flavor. The scotch bonnet is not as fiery as you'd think as well, since it is added whole and not cut (to expose the seeds and membranes). If you want it hot, you can cut it open, but the dish has a mild flavor of chile overall. Great serving ideas for this recipe would include jerk chicken, calalou, conch chowder, beef patties, or curry. For dessert, I have served this with Caribbean Lime Mousse (recipe posted here).
From food.com
Reviews 5.0
Total Time 2 hours 1 minutes
Calories 285.9 per serving
From food.com
Reviews 5.0
Total Time 2 hours 1 minutes
Calories 285.9 per serving
- For Vegetarian use water not the chicken broth or stock.
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AUTHENTIC JAMAICAN RICE AND PEAS | FROM THE COMFORT OF MY BOWL
Infused with coconut, Caribbean herbs and spices, this Jamaican classic is close to authentic and makes a flavourful side dish for family dinners. Instant Pot method included!
From fromthecomfortofmybowl.com
Reviews 4.8
Total Time 85 minutes
Category Dinner, Side Dish
Cuisine Jamaican
Calories 382 kcal per serving
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Reviews 4.8
Total Time 85 minutes
Category Dinner, Side Dish
Cuisine Jamaican
Calories 382 kcal per serving
- INSTANT POT METHOD (using dried beans)
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RICE & PEAS RECIPE | BBC GOOD FOOD
Serve rice and peas as a side with Caribbean-style jerk chicken, or other barbecued meats. The 'peas' are actually kidney beans
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Lunch, Side dish, Supper
Cuisine Caribbean
Calories 335 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Lunch, Side dish, Supper
Cuisine Caribbean
Calories 335 calories per serving
- 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.
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JAMAICAN STYLE RICE AND PEAS | BBC GOOD FOOD
Dead easy, tasty rice to go with any Caribbean Dish
From bbcgoodfood.com
Total Time 35 minutes
Cuisine Caribbean
From bbcgoodfood.com
Total Time 35 minutes
Cuisine Caribbean
- Add rice and boil on High for 2 minutes, reduce heat, cover and simmer for 15-20 minutes until liquid has been absorbed. Fluff with a fork and serve
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CLASSIC ISLAND PEAS AND RICE. - CARIBBEANPOT.COM
Jul 29, 2012 · 1 onion. 2 cloves garlic. 1/2 teaspoon salt. 3 sprigs thyme. 2 cups long grain brown rice. 1/4 teaspoon ground allspice. 2 scallions. 2 cups water. Note: If you have whole pimento berries (allspice) feel free to use about 3 instead of the ground allspice.
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JAMAICAN RICE AND PEAS RECIPE - ORIGINAL FLAVA
Place Pot on high heat on the stove and bring to a boil. Add 1 small onion. 4 branches of fresh thyme, 3 spring onions 2 cloves of garlic 4 Pimento seeds / 1 tsp all spice 1 Scotch bonnet pepper and mix well. Wash 2 1/2 cups of rice thoroughly and pour into pot. Then mix rice well.
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Oct 05, 2020 · Soak peas overnight then pace in a pot with 3 inches of water above peas. Pressure for 10 minutes. After 10 minutes remove the cover. Wash then drain the rice and add it to the pot. Add a can of coconut milk and butter. Set fire to low and add thyme, salt, black pepper, scotch bonnet scallion and a few seeds of crushed pimento seeds.
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CLASSIC JAMAICAN RICE AND PEAS RECIPE | MYRECIPES
Step 1. Combine the first 7 ingredients (through garlic) in a medium saucepan over medium-high heat, and bring to a boil. Stir in rice; reduce the heat to low. Cover and cook 20 minutes, or until all the liquid is absorbed. Remove pan from heat; remove the thyme sprigs and garlic, and discard. Gently stir in the beans.
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RICE AND PEAS - JAMAICA CAFE - AUTHENTIC JAMAICAN RECIPES
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From jamaicacafe.org
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JAMAICAN RICE AND PEAS RECIPE - ORIGINAL FLAVA
Jamaican Rice and Peas recipe. This is our version of one of the most traditional Jamaican dishes around, MADE EASY! A more authentic route would be to boil dry gungo peas for around 1hour and 30minutes, however we’ve created a much easier route, without losing the delicious taste! This dish goes great with Jerk Chicken, Curry goat or oxtail!
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COCONUT RICE WITH PEAS RECIPES
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.
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