Jamaican Coat Of Arms Recipes

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JAMAICAN COAT OF ARMS



Jamaican Coat of Arms image

If there is a national dish of Jamaica, many would consider it to be this. Jamaican coat of arms is a popular side dish in Jamaica, and is commonly served at holiday tables. It is so delicious... it is now a popular side dish in my house as well!

Provided by Sommer Clary

Categories     Rice

Time 35m

Yield 12 serving(s)

Number Of Ingredients 7

2 (16 ounce) cans coconut milk
2 cups white rice
1 onion, finely chopped
1 garlic clove, minced
32 ounces canned black-eyed peas
1/4 teaspoon allspice
1/2 teaspoon onion powder

Steps:

  • In a medium saucepan, combine the black eyed peas with the allspice and onion powder and simmer on low heat.
  • In another medium saucepan, combine the coconut milk, rice, onion and garlic. Bring to a boil over high heat and stir. Reduce heat to low, cover and cook for 30 minutes, or until all of the liquid has absorbed.
  • When the rice is done, remove the pinto beans from the heat. Rinse and drain them very well and mix in with the rice. Serve hot.

JAMAICAN PEAS AND RICE



Jamaican Peas and Rice image

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

3/4 cup dried red kidney beans, rinsed and drained
2 large garlic cloves, crushed
1 1/4 cups unsweetened coconut milk
2 1/2 cups long-grain rice
3 green onions, finely chopped
1 1/2 teaspoons fresh thyme, finely chopped
coarse salt & freshly ground black pepper

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

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