JAMAICAN RICE AND PEAS
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
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
BAHAMIAN PEAS & RICE
I do not like beans in any way, shape or form. That said, my fiancee found it very amusing when I ate this dish every day for lunch during our vacation in the Bahamas. It wasn't until we returned that he let me know these 'peas' were actually beans!!
Provided by skat5762
Categories Lunch/Snacks
Time 1h45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Boil peas in medium saucepan with 5-6 cups of water.
- Cook for 45 minutes or until tender and set aside.
- Fry bacon in a medium pot with the scallions, garlic, and red pepper.
- Saute for 3- 5 minutes and add salt, pepper, thyme, and tomato paste.
- Add peas and 4 cups of the water that was used to boil them in.
- Bring to a boil and add rice.
- Reduce heat, cover tightly, until most all of the water has evaporated.
PEAS N RICE (BAHAMAS)
This recipe was found on the internet site, recipeisland.com. It calls for pigeon peas, but it's possible (with some change in flavor) to use as a substitute either kidney beans or black-eyed peas.
Provided by Sydney Mike
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, over medium heat, fry bacon until crisp, about 5 minutes, then remove bacon to cool it before crumbling it.
- In the same skillet & in the bacon fat, cook the chopped onion until slightly transluscent, about 3-5 minutes.
- In a sauce pan over medium-high heat, combine all ingredients EXCEPT the rice, & bring to a boil.
- Add rice, then turn down the heat & simmer until cooked, about 30 minutes.
Nutrition Facts : Calories 427.4, Fat 6.3, SaturatedFat 2, Cholesterol 7.7, Sodium 400.1, Carbohydrate 76.6, Fiber 9.8, Sugar 2.7, Protein 16.5
NASSAU PEAS AND RICE
Make and share this Nassau Peas and Rice recipe from Food.com.
Provided by PanNan
Categories Caribbean
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the ham (or bacon) fat in a saute pan and render fat. Remove any undesirable remaining fat solids, leaving rendered fat in the pan.
- Add oil to the pan and add chopped onion. Saute until lightly browned.
- Add thyme and tomato paste to the pan with the onions. Stir and simmer for about 5 minutes.
- Add drained pigeon peas to the tomato mixture, add water and season with salt and pepper. Bring to a boil and add the rice. Lower the heat, cover and simmer for 20 - 30 minutes until the rice is tender.
Nutrition Facts : Calories 764.9, Fat 9.2, SaturatedFat 1.4, Sodium 527.6, Carbohydrate 138.6, Fiber 21.6, Sugar 2.2, Protein 33.8
JAMAICAN PEAS AND RICE
Peas in this recipe refers to beans. This island staple is also known as 'Jamaican coat of arms.' You can add chili to make it spicy if you prefer. No need to soak the kidney beans before cooking in this recipe
Provided by Deantini
Categories Long Grain Rice
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bring beans, garlic, coconut milk, and 2 cups water to a boil in a medium saucepan.
- Reduce heat to low. Cover, and cook until beans are tender but not mushy, 1 hour and 50 minutes to 2 hours.
- Stir in 2 1/2 cups water, the rice, scallions, thyme, and 1 tablespoon salt; season with pepper.
- Bring to a boil. Stir once, then reduce heat to low.
- Cook, covered, without stirring, until all liquid has been absorbed, about 20 minutes.
- Let stand, covered, 15 minutes.
- Fluff mixture with a fork, and season with salt and pepper.
Nutrition Facts : Calories 342, Fat 8.1, SaturatedFat 6.8, Sodium 10.6, Carbohydrate 58.5, Fiber 3.6, Sugar 0.6, Protein 8.9
TRINIDADIAN PEAS AND RICE
This is a reconstruction of a popular low budget west indian meal. We ate it many times at beach "limes", where a huge cauldron-like pot was used right on the beach!
Provided by Muchmom
Categories Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients into rice cooker or large pot, turn on and follow your rice cooker's directions, or in a pot, bring to boil, simmer for 15 minutes until rice is almost cooked, cover and let sit for further 10 minutes.
- Serve with sprinkle of coriander, and hot sauce to taste.
Nutrition Facts : Calories 469.5, Fat 15.4, SaturatedFat 7.9, Cholesterol 53.3, Sodium 52, Carbohydrate 55.3, Fiber 6.9, Sugar 0.6, Protein 27.3
BAHAMIAN PEAS AND RICE
Various versions of this dish are made throughout the Caribbean. You could easily make this a vegetarian dish by omitting the bacon. 1 teaspoon dried basil and 1/2 teaspoon dried thyme may be substituted for the fresh herbs. From the Barbecue Bible.
Provided by Chocolatl
Categories Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large, heavy pot over medium heat. Add bacon and cook until lightly browned, about 4 minutes.
- Pour off all but 2 tablespoons fat.
- Add onion, bell pepper, garlic, basil, thyme, salt and pepper, and cook until the onion is golden brown, about 5 minutes.
- Stir in tomato paste and sugar and cook for 2 minutes more.
- Add water and bring to a boil.
- Stir in rice and lime juice and return to a boil. Reduce heat to low, cover pot, and cook 15 minutes.
- If the rice is too dry, add 2-3 tablespoons water. If too wet, leave cover ajar for remaining cooking time.
- Stir in peas. Cook until rice is tender, about 3 minutes more.
- Remove pot from heat and let stand for 5 minutes.
- Fluff with fork and correct seasoning if needed.
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