How do i make authentic jamaican rice and peas?!
If you are using kidney beans, get dried ones and soak them overnight, retain the juice...will colour purpley/reddy kinda colour.
In the juice pour in your rice.....boil quickly, when boiled, add kidney beans or gunga peas which ever you are using, then reduce to a simmer. Simmer for 15 minutes. Fork it rather than stir it a couple of times.
If you want...but we dont use it anymore.....grate in some creamed coconut, or boil a little water and let it disolve (hard block) easy to find in supermarkets (not too much though), you can add a little bit of cut up scotch bonet to give it a kick, servce some hard food with it, i.e fried dumplin, yam, sweet potato, plantain.....Enjoy.
Answers: Ok...so you know what to do with the fish or chicken you are putting with it....here is my hubby's recipee that he uses.
If you are using kidney beans, get dried ones and soak them overnight, retain the juice...will colour purpley/reddy kinda colour.
In the juice pour in your rice.....boil quickly, when boiled, add kidney beans or gunga peas which ever you are using, then reduce to a simmer. Simmer for 15 minutes. Fork it rather than stir it a couple of times.
If you want...but we dont use it anymore.....grate in some creamed coconut, or boil a little water and let it disolve (hard block) easy to find in supermarkets (not too much though), you can add a little bit of cut up scotch bonet to give it a kick, servce some hard food with it, i.e fried dumplin, yam, sweet potato, plantain.....Enjoy.
JAMAICAN RICE & PEAS:
Ingredients:
1 (19-ounce / 540-mL) can gungo peas (pigeon peas) or kidney beans
2 cups / 500 mL coconut milk
2 green onions, chopped (about ? cup / 125 mL)
1 whole hot pepper
? teaspoon / 2 mL dried thyme
? teaspoon / 2 mL salt
? teaspoon / 2 mL black pepper
2 cups / 500 mL rice
1 tablespoon / 15 mL margarine
Method:
In a large measuring cup, combine the liquid from the canned peas with the coconut milk. Add more water if necessary to make 3? cups / 875 mL of liquid. Pour the liquid into a large saucepan and add the peas, green onions, hot pepper, thyme, salt, and black pepper.
Bring to a rolling boil and boil for 3 minutes. Add the rice and margarine; stir the pot once. (Don’t burst the pepper.) Reduce the heat to low, cover, and simmer for 20 to 30 minutes or until the water has completely evaporated and the rice is cooked. (If the rice is not tender after the water evaporates, add 2 to 4 tablespoons / 25 to 50 mL of water, cover, and simmer for another 5 to 10 minutes.)
Serve hot.
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