Jamaican Coconut Rice Recipe Recipe For Zucchini

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 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.

CARIBBEAN ZUCCHINI BREAD

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease and flour 2 9x5-inch loaf pans.
• Whisk the all-purpose flour, whole wheat flour, salt, baking soda, baking powder, cinnamon, and nutmeg together in a bowl. Beat the bananas, eggs, vegetable oil, applesauce, brown sugar, white sugar, and vanilla together in a separate large bowl. Stir the flour mixture into the wet mixture. Fold the zucchini, walnuts, and coconut into the batter until evenly combined. Pour into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 25 minutes before removing to cool completely on a wire rack.