JAMAICAN BEANS AND RICE
The idea for this recipe came from the book Nourishing Traditions by Sally Fallon and Mary Enig. The way I make it these days, however, is not much like the recipe in the book :) This is a really tasty, very filling, "meal in a bowl" type recipe. It has all the creamy, starchy goodness of macaroni and cheese but with no dairy! Coconut milk provides vital medium chain fatty acids and beneficial saturated fats to your diet, as well as tasting absolutely delicious. 3 cups of liquid to 1 1/2 cups of rice will make a risotto like consistency. If you want a bit more sauce increase the liquid to 3 1/2 cups total.
Provided by Alyss05
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a deep skillet or medium sized saucepan with a good lid to medium high.
- Salt and pepper the chicken thighs and place them in the pan, skin side down.
- Brown both sides of the chicken thighs and then remove from the pan and keep warm.
- Adjust the fat in the pan by removing some or adding some and add onions to the fat in the pan.
- Sprinkle with salt, pepper, thyme and curry powder and saute until they start to soften.
- Add rice and stir to coat the rice with the oil and seasonings.
- Add the liquid to the pan and raise heat to high.
- Scrape the bottom of the pan to get up the crusty bits and incorporate everything together.
- When the pot boils nestle the browned chicken into the rice and put the lid on the pan.
- Turn heat down to low and let simmer for 45 minutes or until rice is tender and chicken is cooked through.
- Remove chicken from the rice and remove skin and bones.
- Shred meat and return to the rice.
- Add beans and any vegetables, stir to combine and let sit over low heat to warm the beans and vegetables.
- Serve with pineapple or mango chutney and a big green salad!
Nutrition Facts : Calories 661.1, Fat 26.9, SaturatedFat 17.4, Cholesterol 39.5, Sodium 461.1, Carbohydrate 81.6, Fiber 11.3, Sugar 6.7, Protein 25.2
JAMAICAN CHICKEN, RICE, AND BEAN SALAD
Make and share this Jamaican Chicken, Rice, and Bean Salad recipe from Food.com.
Provided by VictoriaL
Categories Caribbean
Time 1h3m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook rice as directed.
- Drain into a sieve and rinse with cold water to separate grains, set aside.
- Prepare grill or broiler.
- Spray chicken with cooking spray and broil, basting with 3 tablespoons of the Pickapeppa sauce, until chicken is done (about 4 minutes per side).
- Transfer to a plate and cool slightly.
- In a large bowl, whisk together lime juice thorugh jalapeno pepper, plus one tablespoon of the Pickapappa sauce.
- Season with salt ans freshly ground black pepper.
- Add beans, scallions, roasted red peppers, 4 tablespoons of the cilantro, and rice.
- Mix well and set aside.
- Cut chicken in half lengthwise and then cut into thin slices.
- Add to rice mixture.
- Sprinkle with remaining chopped cilantro before serving.
- This can be served warm or cold.
- It can also be made up to 24 hours in advance and refrigerated.
Nutrition Facts : Calories 325.9, Fat 6.2, SaturatedFat 0.7, Cholesterol 43.9, Sodium 539.5, Carbohydrate 42.1, Fiber 5.7, Sugar 1.8, Protein 24.8
HARBOR RESTAURANT AND BAR'S JAMAICAN RICE AND PEAS (RED BEANS AND RICE)
Provided by Food Network
Categories side-dish
Yield 4 to 6 main dish servings, 8 to 10 side dish servings
Number Of Ingredients 8
Steps:
- Bring beans, 10 cups water, and garlic to boil at high heat. Simmer for about 1 hour or until beans are soft.
- Crack coconut, remove shell, and cut meat into small pieces. Put half of the coconut into blender with 2 cups water and puree. Repeat for remaining coconut. Strain the coconut through a strainer squeezing the milk out of the coconut (you will end up with approximately 3 cups of coconut milk).
- Add coconut milk, scallions, salt, and butter to the beans and bring to a boil. Then add rice and stir with a fork. Turn to low heat and cook for 30 minutes or until water is cooked out. Be sure not to stir the rice until water is gone.
JASMINE RICE SALAD WITH SNAP PEAS
Steps:
- Heat the oil in a large saucepan until almost smoking. Add the onions and cook until soft. Add the garlic, cumin, nutmeg, coriander and ginger and cook for 1 minute. Add the rice and coat with the oil and spices. Add the water, bring to a boil and season with salt and pepper to taste. Reduce the heat, cover the pot and cook for 15 to 18 minutes. Remove from heat, fluff with a fork and fold in snow peas, carrots and parsley. Serve at room temperature.
JAMAICAN RICE AND PEAS
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 Recipes Latin American Caribbean
Time 40m
Yield 8
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, Carbohydrate 60.1 g, Cholesterol 1.5 mg, Fat 13 g, Fiber 9.3 g, Protein 10.7 g, SaturatedFat 9.6 g, Sodium 1385.8 mg, Sugar 1.1 g
CARIBBEAN-STYLE BLACK BEAN AND RICE SALAD
Categories Salad Bean Onion Pepper Rice Low/No Sugar Summer Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 11
Steps:
- Whisk oil, vinegar, mustard, cumin and garlic in medium bowl until well blended. Season dressing to taste with salt and pepper.
- Combine rice, beans, peppers and onions in large bowl. Toss salad with enough dressing to moisten. Season with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
- Line large serving bowl with lettuce leaves, if desired. Spoon salad into bowl and serve.
SOUTHWESTERN RICE AND BEAN SALAD
This salad has a definite Mexican influence with the beans and picante sauce. I've made it for many get-togethers, and it's been well-received.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- Combine all of the ingredients in a large salad bowl. Cover and refrigerate for 2-3 hours.
Nutrition Facts : Calories 126 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
JAMAICAN SPIKED CHICKEN AND RICE
Rum-spiked chicken in tasty sauce atop a bed of rice. Topped with banana slices. This is my favorite dish to prepare because you get to set the chicken on fire.
Provided by IIJUAN12
Categories World Cuisine Recipes Latin American Caribbean
Time 45m
Yield 3
Number Of Ingredients 12
Steps:
- In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
- Heat the oil and melt the butter in a skillet over medium-high heat. Place chicken in skillet, and cook 6 to 8 minutes per side, or until juices run clear.
- Pour rum over chicken. With a long match, carefully light the rum on fire. When flames subside, mix the mushrooms, bouillon granules, garlic powder, pepper, and coconut milk into the skillet. Reduce heat to low, and simmer 10 minutes, until heated through.
- Serve chicken and mushroom mixture over cooked rice. Top with banana slices.
Nutrition Facts : Calories 915.5 calories, Carbohydrate 42.9 g, Cholesterol 113.3 mg, Fat 61.9 g, Fiber 3.7 g, Protein 34.8 g, SaturatedFat 37.9 g, Sodium 1322.2 mg, Sugar 6 g
JAMAICAN RICE AND PEAS
This island staple is also known as "Jamaican coat of arms." Some people add chiles to make it spicy, but we like it mild and slightly sweet to complement the heat of jerk chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- Bring beans, garlic, coconut milk, and 2 cups water to a boil in a medium saucepan. Reduce heat to low. Cover, and cook until beans are tender but not mushy, 1 hour and 50 minutes to 2 hours.
- Stir in 2 1/2 cups water, the rice, scallions, thyme, and 1 tablespoon salt; season with pepper. Bring to a boil. Stir once, then reduce heat to low. Cook, covered, without stirring, until all liquid has been absorbed, about 20 minutes. Let stand, covered, 15 minutes. Fluff mixture with a fork, and season with salt and pepper.
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3/5 (1)Total Time 45 minsCategory Healthy Chicken & Rice RecipesCalories 353 per serving
- Bring a medium pot of salted water to a boil. Add rice and cook over medium heat until rice is tender but still firm, 12 to 15 minutes. Drain in a sieve and rinse under cold water to separate grains. Drain well and set aside.
- Whisk together lime juice, 2 tablespoons oil, molasses, garlic and jalapeno in a large bowl. Season with salt and pepper. Add beans, scallions, red peppers, 4 tablespoons of the cilantro and the cooked rice. Set aside.
- Meanwhile, prepare the grill or preheat the broiler and broiler pan. Brush chicken with the remaining 1 teaspoon oil and grill or broil, basting with Pickapeppa sauce, until the meat is no longer pink in the center, about 4 minutes per side. Let cool slightly.
- Cut the chicken in half lengthwise and cut into thin slices against the grain. Add to the rice mixture. Taste and adjust seasonings with salt and pepper. Garnish with lime wedges and the remaining 2 tablespoons cilantro.
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