Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: Jamaican Rice and Peas

  3. Categories: Vegetarian, Rice/grains

  4. Yield: 4 servings

  5. 1 c Kidney beans (red), dry

  6. 1 Green onion, chopped

  7. Coconut milk (see note) 3 sl Hot Pepper

  8. 1 Thyme, sprigfresh

  9. 2 1/4 c Rice (uncooked)

  10. 1 cl Gralic, crushed Salt (to taste)

  11. In a medium saucepan with a tight-fitting lid, place the washed beans. Add

  12. the coconut milk and bring to boil. Reduce the heat. Cook until the beans

  13. 1 to 2 hours. Add the thyme, garlic, green onion, and salt. Add

  14. the hot pepper if desired. Simmer for a few minutes. Add the rice.

  15. The liquid should come up to 1-inch above the rice. Add water if needed.

  16. Cover the pot. Bring to a boil again. Reduce the heat to low. Cook for 15

  17. minutes (for regular rice) to 20 minutes (for parboiled). It should not be

  18. necessary to add more water, but if to much liquid boils away, replace it

  19. with boiling water.

  20. The rice is ready when the liquid disappears and the grains of rice are

  21. separate. Stir just before serving to evenly distribute the red kidney

  22. 4 to 6 servings.

  23. NOTE: For coconut milk, crack 1 mature coconut with a hammer, cut off

  24. the brown shell, and grate the coconut meat. Into a bowl, add

  25. the coconut meat and 6 cups of water. Mix well, then squeeze to

  26. extract as much liquid as possible. Press through a sieve and use as directed above.

  27. Etoria says his preferred method to separate the coconut

  28. meat from the brown shell is with a butter knife ("or the

  29. dullest knife you have") to prevent cuts. Slip the knife

  30. between the white flesh and the shell, and it should come

  31. away easily.

  32. Stanley Etoria, chef of the Reggae Cafe, 6100 Westheimer,

  33. Houston, Texas

  34. ** From Ron's Recipe Database <ronamit

  35.> ** --


Send feedback