Jamaican Coat Of Arms Recipes

JAMAICAN COAT OF ARMS

Steps:

• In a medium saucepan, combine the black eyed peas with the allspice and onion powder and simmer on low heat.
• In another medium saucepan, combine the coconut milk, rice, onion and garlic. Bring to a boil over high heat and stir. Reduce heat to low, cover and cook for 30 minutes, or until all of the liquid has absorbed.
• When the rice is done, remove the pinto beans from the heat. Rinse and drain them very well and mix in with the rice. Serve hot.

JAMAICAN RICE AND PEAS

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.