PEAS RICE
This is a very simple to make. Seasoned rice and peas make an excellent main meal. I am sure it will become a favorite once you try it.
Provided by Sowmya
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Wash and drain the rice.
- Heat a saucepan over a medium heat. Add butter or margarine and let melt. Stir in cloves, cinnamon, Serrano chile, and ginger. Saute briefly. Mix in rice and stir to coat it evenly. Stir in peas, salt, and sugar. Pour in water and bring the water to a boil.
- Reduce heat to simmer and let rice cook covered for 15 to 20 minutes; or until rice is tender.
Nutrition Facts : Calories 406.7 calories, Carbohydrate 78.8 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 2.8 g, Protein 8.3 g, SaturatedFat 4 g, Sodium 45 mg, Sugar 0.9 g
JAMAICAN RICE AND PEAS
This easy to follow recipe will have you cooking like a Jamaican in no time flat. If you're a Jamaican, you better know how to cook rice and peas.
Provided by https://myjamaicanrecipes.com/
Categories Side Dish
Time 1h45m
Number Of Ingredients 10
Steps:
- The first thing you must do if you're using dried kidney beans is to make sure you soak them overnight in a bowl of water. This softens the texture of the beans. I prefer dried beans, but you can use the canned kidney beans instead. Drain the water from the beans and rinse thoroughly with water.
- Place your beans in a medium saucepan, add about 3 cups of water and boil for about 1 hr under a medium flame. Your beans should now be tender (test by sticking a fork into one of them).
- While your beans are simmering, you can now add your unsweetened coconut milk, and stir for about 5 minutes.
- Then you add your chopped garlic, scallions (green onions), thyme, allspice seeds and scotch bonnet pepper.
- Add your salt and pepper to the mix
- Stir under a medium-high flame for about 5 minutes or so. Then you can add your rice and cook until the rice is cooked and fluffy, which takes about ½ hr to 40 minutes. There you have it, delicious Jamaican rice and peas.
Nutrition Facts : Calories 476 kcal, ServingSize 1 serving
ISLAND PEAS AND RICE
Make and share this Island Peas and Rice recipe from Food.com.
Provided by Queenofcamping
Categories Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine coconut milk, chicken broth, raisins, and jerk seasoning in medium saucepan. Cover and bring to boil on high.
- Stir rice mix into boiling mixture.
- cover, return to boil, and cook 2 minutes stirring occasionally.
- Reduce to low:cook 20 minutes covered, without stirring, or until rice is tender.
- Stir in peas cover and cook 5-6 minutes until peas are heated.
Nutrition Facts : Calories 296.7, Fat 11.3, SaturatedFat 10.4, Sodium 197.3, Carbohydrate 46.5, Fiber 2.4, Sugar 40.2, Protein 4.1
ISLAND RICE
Provided by Robin Miller : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large bowl and toss to combine with a spoon. Serve immediately.
PIGEON PEAS AND RICE
Provided by Guy Fieri Bio & Top Recipes
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes. Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the rice is tender, 25 to 30 minutes.
- Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions.
RICE & PEAS
Serve rice and peas as a side with Caribbean-style jerk chicken, or other barbecued meats. The 'peas' are actually kidney beans
Provided by Anna Glover
Categories Dinner, Lunch, Side dish, Supper
Time 25m
Yield Serves 4 as a side
Number Of Ingredients 6
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.
Nutrition Facts : Calories 335 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.04 milligram of sodium
JAMAICAN STYLE RICE AND PEAS
Dead easy, tasty rice to go with any Caribbean Dish
Provided by adz1156
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make 500ml of liquid
- Add liquid, beans, garlic, chopped onion and thyme to large pot and bring to the boil
- Add rice and boil on High for 2 minutes, reduce heat, cover and simmer for 15-20 minutes until liquid has been absorbed. Fluff with a fork and serve
ISLAND-STYLE FRIED RICE
Everyone in Hawaii has their own version of fried rice. This is my own version of fried rice that the locals ate in Hawaii.
Provided by chen
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice cool completely.
- Heat 2 teaspoons of oil in a skillet over medium heat, and brown the luncheon meat and sausage. Set aside, and pour the beaten eggs into the hot skillet. Scramble the eggs, and set aside.
- Heat 2 tablespoons of oil in a large nonstick skillet over medium heat, and stir in the rice. Toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes. Add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat, sausage, scrambled eggs, pineapple, and oyster sauce. Cook and stir until the oyster sauce coats the rice and other ingredients, 2 to 3 minutes, stir in the green onions, and serve.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 48 g, Cholesterol 132.7 mg, Fat 28.1 g, Fiber 1.1 g, Protein 17.1 g, SaturatedFat 6.8 g, Sodium 988.1 mg, Sugar 5.8 g
JAMAICAN RICE AND PEAS
The peas in this aren't really peas at all, but red beans. It is customary in the Caribbean to refer to beans as "peas". This recipe uses coconut cream, but the flavor is mild and not overpowering--just enough to give a hint of island flavor. The scotch bonnet is not as fiery as you'd think as well, since it is added whole and not cut (to expose the seeds and membranes). If you want it hot, you can cut it open, but the dish has a mild flavor of chile overall. Great serving ideas for this recipe would include jerk chicken, calalou, conch chowder, beef patties, or curry. For dessert, I have served this with Caribbean Lime Mousse (recipe posted here).
Provided by PalatablePastime
Categories Long Grain Rice
Time 2h1m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Rinse and sort beans and place in a stockpot.
- Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.
- Drain and rinse beans.
- Bring to a boil with chicken stock, water, and coconut cream.
- Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.
- Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.
- Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).
- Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.
- Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired.
- For Vegetarian use water not the chicken broth or stock.
EASY RICE AND PEAS
Even folks who aren't fond of vegetables will gobble up this simple-to-prepare side dish. For even more color, toss in some chopped frozen carrots.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Bring water, butter and salt to a boil in a large saucepan. Add rice and peas. Cover and remove from the heat. Let stand for 5-7 minutes or until all of the water is absorbed.
Nutrition Facts : Calories 233 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 662mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
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