Stew Peas And Rice Recipes

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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



Jamaican Rice and Peas image

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

2 cups uncooked jasmine rice
1 tablespoon olive oil
3 cloves garlic, minced
3 green onions, chopped
3 sprigs fresh thyme leaves
1 (28 ounce) can kidney beans, drained
2 cups chicken stock
1 (14 ounce) can coconut milk
1 Scotch bonnet pepper, stemmed
1 tablespoon salt
1 teaspoon brown sugar
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
½ teaspoon ground allspice
½ teaspoon cayenne pepper

STEW PEAS AND RICE

Make and share this Stew Peas and Rice recipe from Food.com.

Provided by byZula

Categories     Stew

Time 11h

Yield 4-6 serving(s)

Number Of Ingredients 9



Stew Peas and Rice image

Steps:

  • Soak the Salt Beef overnight (included in prep time), this will stop the stew from tasting too salty.
  • Wash Red Kidney Beans and remove discolored beans or foreign matter. In a 2-quart stock pot, add beef products and beans.
  • Cook beans and beef until they are soft (this will take some time; add water as needed).
  • While the other ingredients are cooking, you will have to make the little dumplings called spinners.
  • Put flour in a large bowl and add a little water. Knead flour into dough, adding water as necessary, like you're making bread.
  • Pinch dough into small pieces, about 2" in diameter. Place pieces of dough into bowl and let sit for awhile.
  • In the meantime, check on the beans in the pot to see if they are soft. If they are, reduce the fire to medium.
  • With your palms facing each other, roll a piece of dough between them until the dough looks like a big piece of spaghetti.
  • Then form the dough so that the middle is wide and the top and bottom are small. This is a spinner. The length of the spinner (dough) should be no more that 4" though. Repeat this process for all the pieces.
  • Add all the spinners to the pot of stew and cover the pot. Let the spinners cook for about 5 minutes.
  • Add scallions, thyme, black pepper, and cooking oil. Cook for 3 minutes then taste the stew.
  • If it taste the way you like it...Mix a solution of flour and water to thicken the stew, then let it simmer for about 10 minutes.
  • This is usually served with white rice.

1 lb red kidney beans
1 lb stewing beef
1/4 lb salt beef
1/2 lb flour
2 tablespoons salt
2 stalks scallions
2 sprigs thyme
2 ounces cooking oil
3 pints water

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