Jamaicanricewithpeas Recipes

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JAMAICAN RICE WITH "PEAS"



Jamaican Rice With

I found this recipe in a book in the library and it instantly appealed to me because of its unusual exotic flavour (coconut and chili). There is a little story behind its name: In Jamaica they say peas when they mean beans and therefore this dish is called rice with peas even though there are none in it.

Provided by Lalaloula

Categories     Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

400 g long grain rice
800 ml coconut milk
500 g kidney beans
2 teaspoons chopped thyme
4 garlic cloves (squashed)
2 scallions (sliced)
1 small red chile

Steps:

  • Mix all ingredients in a big pot (cast-iron would be best). Add water until up to 2.5 cm above the rice.
  • Bring to a boil slowly, using medium heat. Reduce to low heat and simmer for approximately 25 minutes until the rice is soft and has absorbed the liquid.
  • Remove the chili and spice the rice with thyme, pepper and salt.
  • Enjoy!

JAMAICAN RICE AND PEAS



Jamaican Rice and Peas image

This quick one-pot version of Jamaican rice and peas opts for kidney beans, with a kick from Scotch bonnet peppers and red pepper flakes.

Provided by In the Kitchen with Iesha

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 40m

Yield 8

Number Of Ingredients 15

2 cups uncooked jasmine rice
1 tablespoon olive oil
3 cloves garlic, minced
3 green onions, chopped
3 sprigs fresh thyme leaves
1 (28 ounce) can kidney beans, drained
2 cups chicken stock
1 (14 ounce) can coconut milk
1 Scotch bonnet pepper, stemmed
1 tablespoon salt
1 teaspoon brown sugar
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
½ teaspoon ground allspice
½ teaspoon cayenne pepper

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.

Nutrition Facts : Calories 391.1 calories, Carbohydrate 60.1 g, Cholesterol 1.5 mg, Fat 13 g, Fiber 9.3 g, Protein 10.7 g, SaturatedFat 9.6 g, Sodium 1385.8 mg, Sugar 1.1 g

JAMAICAN RICE AND PEAS



Jamaican Rice and Peas image

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

8 ounces small dried red beans or 8 ounces red kidney beans
1 quart water
16 ounces chicken stock or 16 ounces water
1/2 cup coconut cream
2 teaspoons fresh thyme leaves
1/2 teaspoon ground allspice
2 scallions, finely chopped
1/2 cup white onion, chopped
2 minced garlic cloves
1 teaspoon black pepper
1 1/2 teaspoons kosher salt
1 scotch bonnet pepper (left whole)
1 teaspoon brown sugar
2 1/4 cups uncooked long grain rice

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.

JAMAICAN RICE AND PEAS



Jamaican Rice and Peas image

Provided by Bobby Flay

Categories     side-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 8

1 1/2 cups dried red kidney beans, soaked overnight and drained
2 cloves garlic, smashed
1/2 cup unsweetened coconut milk
3 green onions, thinly sliced, plus more for garnish
1 Scotch bonnet pepper, chopped
3 sprigs fresh thyme
1 1/2 cups long grain rice
Salt and freshly ground pepper

Steps:

  • Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, add some salt and pepper, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl, taste for seasoning, adding more salt and pepper if needed, and garnish with sliced green onions.

JAMAICAN STYLE RICE AND PEAS



Jamaican Style Rice and Peas image

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

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