Jamaican Style Peas And Rice Red Beans And Rice Recipes

JAMAICAN RICE AND PEAS RECIPE - EASY RED BEANS AND RICE

Steps:

• Wash the rice in a sieve. Place in a pot, cover generously with vegetable stock, and bring to a boil. Add a little salt if the stock is not salty enough, turn the heat down and simmer the rice, covered, 5 minutes less than required by the packet's instructions. Drain well.
• In the meantime, chop the onion, bell pepper, and chili. Grate the ginger and the garlic.
• Heat the oil in a heavy-bottomed saucepan. Cook the onion, pepper, and chili for about 3-4 minutes or until they are softer. Add the ginger and garlic and stir for one minute.
• Add the sweet paprika powder, ground black pepper, and dried thyme and stir for another minute.
• Add the cooked rice to the pan. Add coconut milk and drained kidney beans. Heat for 5-6 minutes, stirring occasionally, until the rice is tender and the beans are heated through.
• Add 2 teaspoons of fresh lemon juice and salt to taste. Stir in the butter. Taste again and add more lemon juice (not too much) and salt if necessary.
• Sprinkle the chopped parsley on top and serve as suggested above.

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.

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 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.

PEAS AND RICE (RED BEANS AND RICE)

Steps:

• Drain the kidney beans and combine with garlic, water and salt to taste in a saucepan.
• Add the coconut milk, pepper to taste, scallion, onion, thyme and cayenne pepper.
• Boil, reduce heat and simmer for 5 minutes. Then add the rice and stir.
• Return to a boil, cover, reduce the heat, and simmer for 20 minutes, or until all the liquids have been absorbed.