Jamaican Beans And Rice Recipes

JAMAICAN RED BEANS AND RICE

Steps:

• In a medium heavy saucepan, heat oil over medium heat; add garlic, scallion, onion and thyme.
• Sauté a few minutes, then add rice, beans and stir.
• Add the coconut milk, water, salt and fresh pepper and place the whole scotch bonnet pepper in the pot, stir to combine and bring to a boil.
• Remove and discard the hot pepper and continue to cook the rice until almost all the liquid is absorbed and just skims the top.
• Cover; reduce heat to low; simmer for 25 minutes.
• Remove from heat and keep covered for 10 additional minutes to allow the steam to finish cooking the rice (do not be tempted to lift the lid before that).
• Serve hot.

INSTANT POT® JAMAICAN RICE AND BEANS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Saute chicken, onion, and garlic until fragrant, 1 to 2 minutes; do not brown garlic.
• Add broth, black beans, rice, corn, coconut milk, hot sauce, thyme, black pepper, brown sugar, and allspice and stir well. Close and lock the lid. Select high pressure and close vent. Set timer for 15 minutes. Allow about 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

JAMAICAN STYLE RED BEANS AND RICE

Steps:

• Place beans, garlic, coconut milk and 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer the beans until they are tender, about 2 hours.
• Add 2 1/2 cups water, rice, scallions, thyme, 1 tablespoon of salt, and some freshly-ground black pepper. Bring mixture to a boil, stir, then reduce heat, cover, and cook without stirring about 20 minutes, until rice has absorbed all the liquid.
• Allow mixture to stand for 15 minutes, still covered. Fluff rice and beans with a fork before serving and add additional salt and pepper, to taste, if desired.

JAMAICAN BEANS AND RICE

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!

JAMAICAN RICE AND BEANS

Steps:

• Boil the beans, garlic and salt until the beans are tender. Save three cups of the liquid.
• Place the beans and the three cups liquid to the pot along with the reaming ingredients.
• When it comes to a boil, add in the rice. Let it boil for 20 minutes and simmer when all the water has dissolved.
• Stir it with wooden spoon.

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 PEAS AND RICE (RED BEANS AND RICE)

Steps:

• Combine the kidney beans, garlic, water and salt to taste in a saucepan. Cook, covered over medium heat until tender, about 2 hours.
• Add the coconut milk, pepper to taste, scallion, onion, thyme and whole fresh pepper.
• Bring to a boil, remove the hot pepper. Then add the rice and stir.
• Return to a boil, cover, reduce the heat, and simmer for 25 minutes, or until all the liquids have been absorbed. Serve hot as a side dish.
• * Can use 16-oz. can cooked beans instead. Drain and combine with water and other ingredients except rice. Boil, reduce heat and simmer for 5 minutes. Add rice, boil, reduce heat and cook about 20 minutes or until liquids are absorbed.

JAMAICAN RICE AND PEAS

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.