Rice And Peas Beans Recipes

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JAMAICAN RICE AND PEAS RECIPE - EASY RED BEANS AND RICE



Jamaican Rice and Peas Recipe - Easy Red Beans and Rice image

An easy red beans and rice recipe, the well-know Jamaican rice and peas or rice and beans made with coconut milk.

Provided by Adina

Categories     Pasta and Rice

Time 30m

Number Of Ingredients 17

225 g/ 8 oz/ 1 cup white rice
vegetable stock to cook the rice (from a cube is fine)
1 tablespoon coconut oil (or vegetable oil)
1 medium onion
1 red bell pepper
1 small chili (See note 1)
1 teaspoon fresh ginger (grated)
2 garlic cloves
1 teaspoon sweet paprika powder
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
200 ml/ 6.7 fl.oz/ ¾ cup coconut milk (½ a can of 400 ml/ 14 oz)
1 can kidney beans (400 ml/ 14 oz)
2-3 teaspoons fresh lemon juice
1 teaspoon butter
some fresh parsley
fine sea salt

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.

Nutrition Facts : ServingSize 1 /4 of the dish, Calories 456 kcal, Carbohydrate 45 g, Protein 18 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 28 mg, Sodium 928 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 5 g

RICE AND PEAS



Rice and Peas image

Provided by Nigella Lawson : Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 (1-ounce) can gungo peas or black-eyed
1 tablespoon vegetable or peanut oil
1 onion, peeled and finely chopped
1 red chile, seeded and finely chopped
2 cloves garlic, peeled and finely chopped
2 cups long grain rice
1 (14-ounce) can coconut milk
2 1/2 cups chicken or vegetable broth
1 teaspoon chopped fresh thyme leaves
Salt, to taste

Steps:

  • Although this Caribbean staple is called Rice and Peas it is, in fact, rice and beans. Traditionally gungo peas - also called gunga peas, Congo peas, no-eye peas or, most familiarly, pigeon peas - are used but don't make it a sticking point. I've often used black-eyed peas, and once or twice cranberry or kidney beans. The truth is, as the song almost has it, any bean will do.
  • Drain and rinse the gungo peas, and heat the oil in a heavy based saucepan that has a lid. Fry the onion for about 5 minutes, stirring every now and again, letting it soften and brown a little. Then add the chopped chile and garlic, and give everything a good stir around. Now stir in the rice, making sure it is all slicked with oil, then pour in the coconut milk and chicken or vegetable broth and stir in the drained gungo peas. Bring to a bubble, clamp on the lid, and turn down the heat to very low and let it cook gently for 15 minutes.
  • Check the rice is cooked through and the liquid is all absorbed - give the rice another 5 minutes if it needs it. Sprinkle with the freshly chopped thyme and season with salt if desired, forking it through.

RICE & PEAS



Rice & peas image

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

400g can kidney beans , rinsed and drained
400ml can low-fat coconut milk
½ tsp dried thyme
½ tsp ground allspice
6 spring onions , sliced
200g long grain rice

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 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

RICE AND PEAS (BEANS)



Rice and Peas (Beans) image

This is a traditional and spicy side dish. The "peas" refer to beans, kidney beans in this recipe. Scotch bonnet is one of the hottest peppers. If you don't want this to be quite as spicy, you could use habanero or jalapeno peppers. From Food & Wine. Enjoy!

Provided by LifeIsGood

Categories     Long Grain Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons canola oil
1 small onion, finely chopped
1 1/2 tablespoons finely grated fresh ginger
2 cups long-grain white rice, such as jasmine
1 (15 ounce) can kidney beans, drained and rinsed
1/2 scotch bonnet pepper, seeded and finely chopped (or habanero chilie)
1 (14 ounce) can unsweetened coconut milk
1 1/2 cups water
kosher salt & freshly ground black pepper, to taste
4 scallions, thinly sliced

Steps:

  • In a large saucepan, heat the oil over medium heat.
  • Add the onion and ginger and cook over med. heat, stirring, until softened, about 5 minutes.
  • Add the rice and cook, stirring, until coated with the oil.
  • Stir in the kidney beans and Scotch bonnet, then stir in the coconut milk and water.
  • Season with salt and pepper and bring to a boil.
  • Cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes.
  • Remove the rice from the heat and let stand, covered, for 5 minutes.
  • Fluff with a fork.
  • Stir in the scallions and season with salt and pepper.
  • Discard the Scotch bonnet and serve.

RICE AND PEAS



Rice and Peas image

Provided by Food Network

Categories     side-dish

Time 12h50m

Yield 10 to 12 servings

Number Of Ingredients 10

8 ounces red kidney beans
1 packet of coconut cream
2 1/2 pints (5 cups) water
1 sprig of thyme
3 slices of hot pepper
1 clove garlic crushed
1 pound rice
Scallion
Black pepper
Salt

Steps:

  • Cover the beans with water and soak overnight. Drain. Put the beans in a large saucepan; add the coconut cream and the water. Bring to a boil, then lower the heat and cook until the beans are tender - the time will vary according to age. Add the thyme, hot pepper, garlic, scallion and black pepper. Simmer for a few minutes, then add the rice. The liquid should now be about 1 inch above the rice, so add the water if necessary. Cover the pot, bring to the boil once again, then immediately turn the heat to low. The rice will be ready as soon as the liquid disappears and each grain of rice is separate. Stir before serving. At Christmas, rice and peas is often made with green gungo peas.

EASY RICE AND PEAS



Easy Rice and Peas image

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

2 cups water
1 tablespoon butter
1 teaspoon salt
2 cups uncooked instant rice
1 cup frozen peas

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.

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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