Jamaican Rice & Peas

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Jamaican Rice & Peas
Rice and peas is had with a variety of meats such as chicken, beef and pork
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Course Dinner, Lunch
Cuisine Caribbean
Prep Time 10
Cook Time 20
Servings
1 cup
Ingredients
Course Dinner, Lunch
Cuisine Caribbean
Prep Time 10
Cook Time 20
Servings
1 cup
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. We will be using tin red kidney beans but some individuals may prefer to cook beans from scratch. Keep ratio of 2 cups of water to 1 cup of rice. Jasmine rice gives a nice texture but any other rice can be used. We will be using 4 cups rice. All liquids should add up to 8 cups of liquid. Also rice cooker will be used in this case but any ordinary pot can be used.
  2. To rice cooker container add 1/2 cup coconut milk, 1tin of kidney beans (use measuring cup, should approximate to a cup). Add teaspoonful brown sugar, whole scotch bonnet pepper, stick of thyme, stalk of scallion, few whole spice seeds (about 5), clove of garlic, sprinkle of black pepper.
  3. Add additional water to make up 8 cups of water (about 1 1/2 inches or 3.5cm above rice). Bring to boil with lid open on rice cooker. Add teaspoonful butter and add salt to taste.
  4. Add 4 cups of rice stir and close rice cooker lid. Set rice cooker to white rice or steam. Should be ready in 18 minutes at the sound of the alarm. If using ordinary pot after adding rice do nut open pot until 18 minutes.
  5. Serve with any meat.

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