Bombay Rice And Peas Food

JAMAICAN RICE AND PEAS

Jamaican Rice and Peas image

Provided by Bobby Flay

Time 1h55m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups dried red kidney beans, soaked overnight and drained
2 cloves garlic, smashed
1/2 cup unsweetened coconut milk
3 green onions, thinly sliced, plus more for garnish
1 Scotch bonnet pepper, chopped
3 sprigs fresh thyme
1 1/2 cups long grain rice
Salt and freshly ground pepper

Steps:

Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, add some salt and pepper, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl, taste for seasoning, adding more salt and pepper if needed, and garnish with sliced green onions.

BOMBAY CHICKEN 'N' RICE (ABS DIET)

Bombay Chicken 'n' Rice (Abs Diet) image

I'm posting this for my husband who does the Abs Diet. I changed it a little bit. It called for 10oz of canned chicken, and 8oz can of peas but I think fresh (or frozen) is better. Hope you like!

Provided by Proud Veterans wife

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

10 ounces cooked chicken breasts, chopped
1 (6 ounce) box rice pilaf mix (curry flavor or add 1/2 tsp curry powder to regular rice pilaf)
1 (14 ounce) can diced tomatoes, drained
8 ounces frozen peas
1/2 cup unsalted cashews

Steps:

Prepare the rice according to package directions.
After 15 minutes of simmering, stir in the chicken, tomatoes, and peas.
Simmer for 10 to 15 minutes more, until the rice is tender and most of the liquid is absorbed.
Top with the cashews.

BOMBAY RICE AND PEAS

Bombay Rice and Peas image

Brown rice is substituted for the more typically used basmati rice in this classic dish from southwestern India.

Provided by morgainegeiser

Categories Brown Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons vegetable oil
1/2 cup onion, chopped
1 garlic clove, crushed
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 jalapeno pepper (optional)
1 (10 ounce) package frozen green peas
1 large tomatoes, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups brown rice, cooked
2 tablespoons cilantro, fresh chopped

Steps:

Heat oil in a large nonstick skillet over medium heat. Add onions and garlic.
Sprinkle with coriander, cumin, clobes, cinnamon, and jalapeno.
Cook, stirring frequently, 5 minutes.
Add peas, tomatoes, salt and pepper. Mix well so that spices are evenly distributed. Cover and cook 5 minutes.
Add rice. Cook, stirring constanly, until mixture is well blended and rice is hot.
Top each serving with chopped fresh cilantro, if desired.

Nutrition Facts : Calories 436.9, Fat 4.7, SaturatedFat 0.8, Sodium 298.1, Carbohydrate 86.4, Fiber 8, Sugar 6.6, Protein 12.5

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