Holiday Peas And Rice Recipes

RICE & PEAS

Steps:

• Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.
• 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.

BAHAMIAN PEAS & RICE

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. , Add the onion, celery and green pepper to drippings; cook and stir over medium-high heat for 5-7 minutes or until tender. Stir in the pigeon peas, ham, tomato paste, thyme, salt and pepper., Add the water, coconut milk and cooked bacon; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 45-50 minutes or until rice is tender. Remove thyme sprigs.

HOLIDAY PEAS

Steps:

• Place peas in a large saucepan; add salt. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender. , Meanwhile, toss the cracker crumbs, cheese and butter. Drain peas and place in a serving bowl; top with crumb mixture.,

RICE WITH PEAS

Steps:

• Heat one tablespoon of the butter in a saucepan and add the onion. Cook, stirring, until wilted.
• Add rice, water, bay leaf and salt and bring to the boil. Cover closely and cook exactly 17 minutes.
• Meanwhile, if fresh peas are used, drop them into boiling salted water and cook one minute or less until tender. Do not overcook. Drain.
• Heat the remaining one tablespoon of butter in a saucepan and add the fresh or frozen peas. Cook, briefly, stirring gently. Stir the peas into the rice and serve.

PEAS AND RICE

Steps:

• In a medium pot set over medium heat, add the oil. Saute the celery, onions and green bell peppers for about 5 minutes. Stir in the seasoning, salt, pepper and garlic and cook for 1 minute. Add the broth and bay leaves and bring to a boil. Add the rice and peas. Cover and reduce the heat to a simmer until all liquid is absorbed, 15 to 20 minutes.
• Remove the bay leaves and add the oregano and parsley. Mix well and serve.

RICE AND GREEN PEA SIDE DISH

Steps:

• Place all ingredients in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.