How do you cook Jamaican rice and peas?!
I love Jamaican food, but i don't know how to make red peas and rice!. I think you soak the peas, but what is the coconut butter in the can for!. Do i cook the peas separate, anyone know!? also if you know how to make goon go peas and rice let me know also!.Www@FoodAQ@Com
Answers:
JAMAICAN RICE AND PEAS
1 1/2 c!. cooked red kidney beans, liquid reserved
2 cloves garlic, chopped
1 1/4 c!. unsweetened coconut milk
Water (enough to make 2 1/4 c!. combined liquid)
1 c!. rice
2 green onions, crushed
1 or 2 sprigs fresh thyme
Salt to taste
Coarse black pepper to taste
Cook red kidney beans to package directions!. Put cooked beans into a large saucepan or pot!. Add chopped garlic!. Measure all liquids, including reserved bean liquid, coconut milk and water enough to make 2 1/4 cups!. Add the 2 1/4 cups of liquid to the beans and garlic in the pot!. Add rice, crushed green onion, thyme, salt and pepper to taste!. Bring to a boil!. Reduce heat!. Cover and cook for about 20 minutes or until all liquid is absorbed!.
OR
JAMAICAN RICE AND PEAS
1/2 (4 oz!.) pkg!. creamed coconut
2 c!. water
2 sprigs thyme
2 c!. rice
1 can red kidney beans
1 stalk spring onion, chopped
2 slices bacon
Salt & pepper to taste
Pour beans in pot!. Add coconut cream, simmer until cream melts!. Add the remaining ingredients except rice and cook, covered for about 10 minutes!. Add rice and stir!. Cover and cook over low heat until grains are soft and all the liquids are absorbed!.
OR
JAMAICAN RICE AND PEAS
3 c!. rice (uncooked)
1 c!. dried red kidney beans
1 tbsp!. thyme
1 med!. size coconut
Salt as per taste
1 clove garlic
2 stalks escallion or leeks
1/4 tsp!. black pepper
1 qt!. hot water
Grate coconut and using the quart of hot water, express the milk by adding 2 cups of water at a time and squeezing the milk through a strainer or cheesecloth after each addition until the water is finished!.
Wash peas and place the dried peas in a saucepan with the coconut milk and add the clove of garlic slightly bruised!. Cook until peas are tender but not over cooked!.
Add escallion or leeks, thyme, salt, black pepper and rice!. Add more water if necessary in order to boil rice properly!.
Cook over medium heat, covered, stirring once or twice until rice is well cooked!.
OR
JAMAICAN RICE
1/4 c!. butter
1/2 c!. chopped green pepper
1/2 c!. diced onion
1 tsp!. pepper
1 tsp!. curry powder
1 tsp!. salt
1 tbsp!. concentrated chicken base
1/4 c!. water
1 pkg!. (10 oz!.) frozen green peas, thawed
3 c!. cooked Uncle Bens converted brand rice
In skillet, place butter; melt!. Add green peppers and onions; cook over high flame 2-3 minutes!. Add pepper, curry powder, salt, chicken base and water!. Cook 5 minutes; reduce heat!. Add peas and cooked rice; combine!. Cook 3 minutes!. Serve hot!. Serves 6-
JMWww@FoodAQ@Com
1 1/2 c!. cooked red kidney beans, liquid reserved
2 cloves garlic, chopped
1 1/4 c!. unsweetened coconut milk
Water (enough to make 2 1/4 c!. combined liquid)
1 c!. rice
2 green onions, crushed
1 or 2 sprigs fresh thyme
Salt to taste
Coarse black pepper to taste
Cook red kidney beans to package directions!. Put cooked beans into a large saucepan or pot!. Add chopped garlic!. Measure all liquids, including reserved bean liquid, coconut milk and water enough to make 2 1/4 cups!. Add the 2 1/4 cups of liquid to the beans and garlic in the pot!. Add rice, crushed green onion, thyme, salt and pepper to taste!. Bring to a boil!. Reduce heat!. Cover and cook for about 20 minutes or until all liquid is absorbed!.
OR
JAMAICAN RICE AND PEAS
1/2 (4 oz!.) pkg!. creamed coconut
2 c!. water
2 sprigs thyme
2 c!. rice
1 can red kidney beans
1 stalk spring onion, chopped
2 slices bacon
Salt & pepper to taste
Pour beans in pot!. Add coconut cream, simmer until cream melts!. Add the remaining ingredients except rice and cook, covered for about 10 minutes!. Add rice and stir!. Cover and cook over low heat until grains are soft and all the liquids are absorbed!.
OR
JAMAICAN RICE AND PEAS
3 c!. rice (uncooked)
1 c!. dried red kidney beans
1 tbsp!. thyme
1 med!. size coconut
Salt as per taste
1 clove garlic
2 stalks escallion or leeks
1/4 tsp!. black pepper
1 qt!. hot water
Grate coconut and using the quart of hot water, express the milk by adding 2 cups of water at a time and squeezing the milk through a strainer or cheesecloth after each addition until the water is finished!.
Wash peas and place the dried peas in a saucepan with the coconut milk and add the clove of garlic slightly bruised!. Cook until peas are tender but not over cooked!.
Add escallion or leeks, thyme, salt, black pepper and rice!. Add more water if necessary in order to boil rice properly!.
Cook over medium heat, covered, stirring once or twice until rice is well cooked!.
OR
JAMAICAN RICE
1/4 c!. butter
1/2 c!. chopped green pepper
1/2 c!. diced onion
1 tsp!. pepper
1 tsp!. curry powder
1 tsp!. salt
1 tbsp!. concentrated chicken base
1/4 c!. water
1 pkg!. (10 oz!.) frozen green peas, thawed
3 c!. cooked Uncle Bens converted brand rice
In skillet, place butter; melt!. Add green peppers and onions; cook over high flame 2-3 minutes!. Add pepper, curry powder, salt, chicken base and water!. Cook 5 minutes; reduce heat!. Add peas and cooked rice; combine!. Cook 3 minutes!. Serve hot!. Serves 6-
JMWww@FoodAQ@Com
INGREDIENTS:
Serves: 4-5
1 medium sized can peas
1 can coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole, do not chop up)
water
Drain the liquid from the can of peas into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid!. Place liquids in a pot with peas, onions, garlic, thyme and oil, bring to a boil!. Add rice and stir for a minute!. Reduce heat to Medium-Low!. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked!. Remove scotch bonnet pepper before serving!.Www@FoodAQ@Com
Serves: 4-5
1 medium sized can peas
1 can coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole, do not chop up)
water
Drain the liquid from the can of peas into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid!. Place liquids in a pot with peas, onions, garlic, thyme and oil, bring to a boil!. Add rice and stir for a minute!. Reduce heat to Medium-Low!. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked!. Remove scotch bonnet pepper before serving!.Www@FoodAQ@Com