JAMAICAN RICE AND PEAS (COCONUT RICE AND BEANS)
Jamaican Rice and Peas (or Caribbean Red Beans and Coconut Rice) is an easy and flavorful side dish that brings a fun tropical flair to your meal.Yield 3 1/2 c
Provided by Sarah | Curious Cuisiniere
Categories Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- Heat butter in a medium saucepan. Add onion and garlic, and sauté 1-2 minutes over medium heat.
- Add rice, bay, thyme, pepper, water, and coconut milk. Bring the mixture to a boil, reduce the heat and simmer, covered, 10 minutes.
- Add the beans and continue to cook, covered, until all the liquid is absorbed and the rice is tender, 8-10 minutes.
- Remove the bay leaf and mix in the salt. Let the rice stand, covered, for 5 minutes to finish steaming.
- Taste the rice and adjust the salt and pepper as desired.
Nutrition Facts : Calories 136 kcal, Carbohydrate 29 g, Protein 4 g, Fat 0.2 g, Sodium 46 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
JAMAICAN RED BEANS AND RICE
Coconut milk, thyme, scallions and scotch bonnet peppers give this Jamaican red beans and rice dish an island flair!
Provided by Gina
Categories Side Dish
Time 1h
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 3 /4 cup, Calories 192.5 kcal, Carbohydrate 36 g, Protein 5 g, Fat 3 g, SaturatedFat 2.5 g, Sodium 136.5 mg, Fiber 2.5 g, Sugar 1 g
JAMAICAN STYLE RED BEANS AND RICE
Here, kidney beans cooked with coconut milk, garlic, and rice make a nourishing meal that won't break your budget: this is a Jamaican classic that will please the entire family. Can substitute dry beans with canned that have bean drained and rinsed.
Provided by Luvs 2 Cook
Categories Long Grain Rice
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 342, Fat 8.1, SaturatedFat 6.8, Sodium 882.7, Carbohydrate 58.5, Fiber 3.6, Sugar 0.6, Protein 8.9
JAMAICAN RED BEANS OVER RICE
This is a yummy recipe that can be used as either a side dish or a great vegetarian main dish! And with the warm weather finally here I've been experimenting with Island recipes, Jamaican being some of my favorite "flavors". My fiancee' went wild over this with Grilled Jerk Chicken made from the authentic Jamaican Jerk Sauce recipe. I hope you enjoy it as much as we did. (p.s. I've done this the long way and the short-cut method and while the taste is slightly different both are VERY good) Work time includes soaking of beans.
Provided by CHRISSYG
Categories One Dish Meal
Time 6h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, heat about 8-10 cups of water to boiling (enough water to cover beans by about 1 inch). Add dry beans and boil 2 to 3 minutes. Remove pot from heat, cover and let stand about 4 hours or overnight. Drain the beans thoroughly and rise.
- Add enough fresh water to just cover beans, add garlic and salt, stir. Simmer about 30 minutes until they begin to get tender (not cooked through). Save 3 cups liquid, discard remaining liquid and garlic clove.
- In the pot sautee yams, allspice, scallions and peppers in oil until the scallions begin to soften. (2-3 minutes)
- Return the beans and add the reserved liquid to the pot with the coconut milk and simmer about another 10-20 minutes stirring occasionally until the beans are soft and yams are cooked thoroughly. Serve over cooked rice in individual bowls.
- Shortcut method: drain and risne two (2) 12oz. cans of light or dark kidney beans. Skip to sautéing the vegetables and spices (add garlic to the sautee' pot) When they are soft add the drained/rinsed beans and about 1-1/2 cups of water and continue with recipe from there.
Nutrition Facts : Calories 204.5, Fat 5.6, SaturatedFat 2.6, Sodium 474.3, Carbohydrate 35.4, Fiber 2.8, Sugar 0.7, Protein 4.1
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JAMAICAN RED BEANS AND RICE - THE CURIOUS CRUMB
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Cuisine Caribbean, JamaicanTotal Time 15 minsCategory Side DishCalories 198 per serving
- In a medium sized pot over medium to medium high heat, add the red beans. If using beans from a can, add the water from the can to the pot. If using red beans that were cooked from dry, add 1/4 cup to 1/2 cup of water.
- Heat the red beans for about 5 - 10 minutes, stirring occasionally to prevent sticking. You want about 3/4 of the liquid to absorb into the beans and cook off.
- After the red beans are hot and most of the liquid has cooked off, turn the heat down to medium if it's not already there. Add the cold white rice to the pot. Stir immediately to combine the rice and beans.
- Once mostly combined, add the coconut oil, salt, and pepper. Stir until the coconut oil has completely melted and is well incorporated. Remove from heat.
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