Quick And Easy Jamaican Rice And Peas Recipes

JAMAICAN RICE AND PEAS RECIPE - EASY RED BEANS AND RICE

Steps:

• Wash the rice in a sieve. Place in a pot, cover generously with vegetable stock, and bring to a boil. Add a little salt if the stock is not salty enough, turn the heat down and simmer the rice, covered, 5 minutes less than required by the packet's instructions. Drain well.
• In the meantime, chop the onion, bell pepper, and chili. Grate the ginger and the garlic.
• Heat the oil in a heavy-bottomed saucepan. Cook the onion, pepper, and chili for about 3-4 minutes or until they are softer. Add the ginger and garlic and stir for one minute.
• Add the sweet paprika powder, ground black pepper, and dried thyme and stir for another minute.
• Add the cooked rice to the pan. Add coconut milk and drained kidney beans. Heat for 5-6 minutes, stirring occasionally, until the rice is tender and the beans are heated through.
• Add 2 teaspoons of fresh lemon juice and salt to taste. Stir in the butter. Taste again and add more lemon juice (not too much) and salt if necessary.
• Sprinkle the chopped parsley on top and serve as suggested above.

QUICK JAMAICAN RICE AND PEAS

Steps:

• Pour the rice in the rice cooker.
• Combine the water, green pigeon peas with coconut milk, salt, pepper, thyme, garlic and scallions. Pour over the rice. Rice should be completely covered with water, and at least an inch above it if this recipe is like others I have cooked.
• Place Scotch bonnet in the pot (Do not cut it up if you don't want a lot of heat.) Turn on the rice cooker. Serve when finished. Don't keep the rice cooker on warm as it will burn the bottom of the rice.

JAMAICAN RICE AND PEAS

Steps:

• The first thing you must do if you're using dried kidney beans is to make sure you soak them overnight in a bowl of water. This softens the texture of the beans. I prefer dried beans, but you can use the canned kidney beans instead. Drain the water from the beans and rinse thoroughly with water.
• Place your beans in a medium saucepan, add about 3 cups of water and boil for about 1 hr under a medium flame. Your beans should now be tender (test by sticking a fork into one of them).
• While your beans are simmering, you can now add your unsweetened coconut milk, and stir for about 5 minutes.
• Then you add your chopped garlic, scallions (green onions), thyme, allspice seeds and scotch bonnet pepper.
• Add your salt and pepper to the mix
• Stir under a medium-high flame for about 5 minutes or so. Then you can add your rice and cook until the rice is cooked and fluffy, which takes about ½ hr to 40 minutes. There you have it, delicious Jamaican rice and peas.

JAMAICAN RICE AND PEAS

Steps:

• Rinse rice in a fine strainer.
• Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
• Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

JAMAICAN STYLE RICE AND PEAS

Steps:

• Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make 500ml of liquid
• Add liquid, beans, garlic, chopped onion and thyme to large pot and bring to the boil
• Add rice and boil on High for 2 minutes, reduce heat, cover and simmer for 15-20 minutes until liquid has been absorbed. Fluff with a fork and serve

QUICK AND EASY JAMAICAN RICE AND PEAS

Steps:

• - Start to cook rice - In a saucepan, saute onion with one tablespoon butter - add to rice - When rice has reached a boil and on simmer, add the beans, coconut milk, salt and pepper and let simmer for duration of cooking - Add thyme to the pot in last five minutes of cooking - add scotch bonnet pepper or jalapeno pepper at the same time - When rice has cooked, take off burner and let cool, take out thyme and peppers before serving! Great with chicken dishes, fish dishes, or a new dish to add to your Thanksgiving and Christmas table...