Jamaican Coat Of Arms Recipes
JAMAICAN PEAS AND RICE
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
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
JAMAICAN COAT OF ARMS
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
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.
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