How To make Jamaican Rice & Peas
1 c Kidney beans (red), dry
Coconut milk (see note) 1 Thyme, sprigfresh
1 cl Gralic, crushed
1 Green onion, chopped
3 sl Hot Pepper
2 1/4 c Rice (uncooked)
Salt (to taste) In a medium saucepan with a tight-fitting lid, place the washed beans. Add the coconut milk and bring to boil. Reduce the heat. Cook until the beans are tender, 1 to 2 hours. Add the thyme, garlic, green onion, and salt. Add the hot pepper if desired. Simmer for a few minutes. Add the rice. The liquid should come up to 1-inch above the rice. Add water if needed. Cover the pot. Bring to a boil again. Reduce the heat to low. Cook for 15 minutes (for regular rice) to 20 minutes (for parboiled). It should not be necessary to add more water, but if to much liquid boils away, replace it with boiling water. The rice is ready when the liquid disappears and the grains of rice are separate. Stir just before serving to evenly distribute the red kidney beans. Makes 4 to 6 servings. NOTE: For coconut milk, crack 1 mature coconut with a hammer, cut off the brown shell, and grate the coconut meat. Into a bowl, add the coconut meat and 6 cups of water. Mix well, then squeeze to extract as much liquid as possible. Press through a sieve and use as directed above. Etoria says his preferred method to separate the coconut meat from the brown shell is with a butter knife ("or the dullest knife you have") to prevent cuts. Slip the knife between the white flesh and the shell, and it should come away easily.
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Jamaican Rice & Peas Recipe
Jamaican Rice & Peas Recipe
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#food How to cook the best authentic Jamaican Rice and Peas recipe Fast Easy & Simple
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How to cook the best authentic Jamaican Rice and Peas recipe Fast Easy & Simple
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How to cook the best authentic Jamaican Rice and Peas recipe Fast Easy & Simple
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MORE JAMAICAN RICE AND PEAS RECIPE TO FOLLOW
...............thing you will need for this recipe..................
4 cup rice
2 cups red peas
3 scallion
hot pepper
fresh thyme
pimento seed
1 tbsp salt/as needed
1 can / 1 fresh coconut milk
you can also add garlic
Authentic Jamaican RICE & PEAS, fresh coconut milk
Jamaican Rice & Peas is absolutely tasty, cook down in fresh coconut milk, a whole scotch bonnet pepper. This is just devine!
Ingredients
1 - 1 1/4 cups or 1/2 pound Dried Kidney Beans
1 large coconut ????
1 whole green scotch bonnet pepper
2 pimento peppers (for flavor) cut in half
3 -4 stalks of scallion & thyme
4 gloves garlic chopped
1 tbsp salt
2 tsp mix or all purpose seasoning
2 tbsp brown sugar (optional
3 1/2 cups parboiled rice ( or any rice)
Instructions
Wash kidney beans, then add 2 cups water along without 4 gloves of chopped garlic and put to boil
Break Coconut, cut into small pieces, add to blender along with 4 cups water, blend until smooth
Strain coconut milk, then add to boiling beans, cover under low heat and allow to cook for 1 hour or until beans are fully cooked.
Make stir in between the hour
When beans are cook, add scallion & thyme, whole scotch bonnet pepper, pimento peppers, salt, mix/ all purpose seasoning, and sugar, stir, cover and allow to cook for another 5 minutes.
(Taste and add more salt if needed)
Wash rice and add to pot, mix throughly, bring to a boil, then lower the heat and allow rice to steam for 20-25 minutes or until rice grains are fully cook.
Serve & Enjoy!
*if the rice grains tends to be hard, place a plastic bag or aluminum foil over the pot, cover and allow to steam some more.
*coconut milk in the can, pack or the bar can be use, but should be added when beans are already cooked.
Jamaican Coconut Rice & Peas (actually, beans!)
I don't know if it's just me, but I can NEVER get coconut rice to work on the stove. Baking is the way to go! Fluffy rice, every time, and no scorched base. TRY IT!
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