Jamaican Coconut Rice Recipe Recipe For Banana

CARIBBEAN BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with paper liners.
• Sift the flour, baking soda, baking powder, and salt into a bowl; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then beat in the bananas and rum extract. Stir in the flour mixture. Fold in the shredded coconut and pineapple; mixing just enough to evenly distribute. Evenly divide the batter among the prepared muffin cups.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

JAMAICAN RICE AND PEAS (COCONUT RICE AND BEANS)

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.

JAMAICAN SPIKED CHICKEN AND RICE

Steps:

• In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Heat the oil and melt the butter in a skillet over medium-high heat. Place chicken in skillet, and cook 6 to 8 minutes per side, or until juices run clear.
• Pour rum over chicken. With a long match, carefully light the rum on fire. When flames subside, mix the mushrooms, bouillon granules, garlic powder, pepper, and coconut milk into the skillet. Reduce heat to low, and simmer 10 minutes, until heated through.
• Serve chicken and mushroom mixture over cooked rice. Top with banana slices.