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.
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
JAMAICAN RICE AND PEAS
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).
Provided by PalatablePastime
Categories Long Grain Rice
Time 2h1m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Rinse and sort beans and place in a stockpot.
- Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.
- Drain and rinse beans.
- Bring to a boil with chicken stock, water, and coconut cream.
- Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.
- Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.
- Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).
- Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.
- Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired.
- For Vegetarian use water not the chicken broth or stock.
JAMAICAN RICE AND PEAS
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.
JAMAICAN STYLE RICE AND PEAS
Dead easy, tasty rice to go with any Caribbean Dish
Provided by adz1156
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make 500ml of liquid
- Add liquid, beans, garlic, chopped onion and thyme to large pot and bring to the boil
- 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
JAMAICAN RICE
Make and share this Jamaican Rice recipe from Food.com.
Provided by StL Abby
Categories < 60 Mins
Time 45m
Yield 12 , 12 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion in oil until soft. Add garlic and saute 1 minute more.
- Add remaining ingredients and bring to a boil.
- Lower heat, cover, and simmer for 40 minutes or until rice is cooked through.
Nutrition Facts : Calories 250.2, Fat 11.1, SaturatedFat 7.3, Cholesterol 0.6, Sodium 230.8, Carbohydrate 32.8, Fiber 3.5, Sugar 1, Protein 6.1
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JAMAICAN RICE AND PEAS RECIPE - FOOD & WINE
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5/5 Category Rice
- 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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- Add diced onions, minced garlic, thyme and pepper flakes, and saute for about 1 minute, until the ingredients become fragrant.
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- Wash wash peas and put it in a pressure cooker with 3 cups of water, pimento berries and ginger, half the salt and pressure for about 20 to 30 minutes.
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- Wash rice in a large mesh strainer, drain and set aside. Add coconut milk, water, pigeon peas, onion, green onions, garlic, ginger, allspice, thyme, and salt to a large pot on medium-high heat.
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- When you're ready to cook the dish, soak the rice in a bowl with warm water while you work on the next steps.
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- Curry Goat. Goats are prevalent in Jamaica. It is not uncommon to see herds of goats wandering around on the streets or in the countryside. However, we digress, curry goat is a common fixture on most Jamaican menus and no event on the island is complete without the offering of a good plate of curry goat.
- Escovitch Fish. “Escovitch” is Jamaica’s version of South America Cerviche. Fish, usually a whole fish, is fried until it is crispy. A sauce of vinegar, scotch bonnet peppers, onions, carrots, pimentos, and sweet peppers is then poured over the fish.
- Jerked Meat (Chicken, Pork, Lamb, etc.) – Most popular Jamaican food. Jerk is one of Jamaica’s most popular food exports. Jerk was started by the Maroons (escaped slaves) who adapted the meat preservation techniques of the Tainos, the first inhabitants of Jamaica.
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- Steamed Cabbage and Saltfish. This tasty meal comes together quickly using inexpensive ingredients. Cabbages are shredded and steamed with fresh garlic, onion and bell peppers.
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- Pour the coconut milk, add the coconut oil, salt and the scallion and bring to a boil on medium heat.
- Cover. Once the this starts boiling turn the heat to low and let to rice cook until all the liquid is evaporated.
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- Wash and soak the dried beans overnight in plenty of cold water. The next day, discard the water and transfer the beans to a medium heavy-based pan. Add 800ml water, cover and cook the beans over a medium heat for 45-60 minutes until tender, stirring occasionally and adding more water if the beans start to catch. Drain, then return to the pan and season. Add the creamed coconut and stir until dissolved.
- Put the rice in a sieve and rinse until the water runs almost clear. Add the rice to the beans with the onion, spring onions, butter, thyme, whole scotch bonnet chilli (if using), and seasoning. Add enough water to cover by 5cm.
- Bring the mixture to the boil over a high heat, then reduce the heat to low, cover and simmer for 20 minutes or until all the water has been absorbed. If the mixture is still not cooked, make a well in the middle with the handle of a wooden spoon, add another 4 tbsp water, cover again and cook on a low heat. Repeat until cooked. Ensure the Scotch bonnet is not disturbed – it’s best to remove it carefully if visible at this stage. If not, remove it before you serve the rice; use a spoon, as the pepper will disintegrate. Season to taste, then serve.
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- The first thing you must do if you're using dried kidney beans is to make sure you soak them overnight in a bowl of water. This softens the texture of the beans. I prefer dried beans, but you can use the canned kidney beans instead. Drain the water from the beans and rinse thoroughly with water.
- Place your beans in a medium saucepan, add about 3 cups of water and boil for about 1 hr under a medium flame. Your beans should now be tender (test by sticking a fork into one of them).
- While your beans are simmering, you can now add your unsweetened coconut milk, and stir for about 5 minutes.
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