JAMAICAN RICE AND PEAS (COCONUT RICE AND BEANS)
Jamaican Rice and Peas (or Caribbean Red Beans and Coconut Rice) is an easy and flavorful side dish that brings a fun tropical flair to your meal.Yield 3 1/2 c
Provided by Sarah | Curious Cuisiniere
Categories Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- Heat butter in a medium saucepan. Add onion and garlic, and sauté 1-2 minutes over medium heat.
- Add rice, bay, thyme, pepper, water, and coconut milk. Bring the mixture to a boil, reduce the heat and simmer, covered, 10 minutes.
- Add the beans and continue to cook, covered, until all the liquid is absorbed and the rice is tender, 8-10 minutes.
- Remove the bay leaf and mix in the salt. Let the rice stand, covered, for 5 minutes to finish steaming.
- Taste the rice and adjust the salt and pepper as desired.
Nutrition Facts : Calories 136 kcal, Carbohydrate 29 g, Protein 4 g, Fat 0.2 g, Sodium 46 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CARIBBEAN-STYLE BEANS AND RICE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a Dutch oven or large, deep pot over medium-high heat. Add the bacon to the hot pot and cook until light brown on both sides. Add the garlic and saute until light brown. Add the drained beans along with the cold water to the bacon and garlic and bring to a boil over high heat. Cover the pot, reduce heat to a simmer, and cook until beans are just tender, about 1 hour. Add the chili peppers, cinnamon, coconut milk, scallions, thyme, allspice, salt, and pepper and bring to a boil. Stir in the rice and, once the mixture has returned to a boil, stir, reduce the heat to low, cover and cook for 20 to 30 minutes, or until the rice is tender and has absorbed all of the liquid. Allow to sit for 15 minutes before serving. Remove the thyme sprigs and Scotch bonnet pepper halves and serve.
CARIBBEAN RICE AND BEANS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet. Gently saute onions, garlic and hot peppers, then add beans and vinegar and cook for about 5 minutes. Add the rice to the beans, then stir in stock, reduce heat, and simmer until rice is cooked, about 15 to 20 minutes. Stir in parsley, chives, hot sauce, salt, and pepper and serve.
CARIBBEAN BLACK BEANS WITH RICE
Add something citrusy to your family's dinner! Serve black beans cooked with papaya over rice - perfect for Island cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 5
Number Of Ingredients 12
Steps:
- In 2-quart saucepan, heat water and beans to boiling. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beans are tender; drain.
- In 10-inch skillet, heat oil over medium heat. Cook remaining ingredients except rice in oil about 5 minutes, stirring occasionally, until bell pepper is crisp-tender. Stir in beans. Cook about 5 minutes or until hot. Serve with rice.
Nutrition Facts : Calories 450, Carbohydrate 89 g, Cholesterol 0 mg, Fiber 14 g, Protein 17 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 12 g, TransFat 0 g
CARIBBEAN COCONUT RICE AND BEANS
From Bittman's, "The Best Recipes in the World." If you like any of his recipes, you may as well go ahead and buy the book. It's fantastic, both as a reference and for its recipes.
Provided by Debbie R.
Categories Rice
Time 28m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine coconut milk, bay leaf (or garlic) if you're using it, and rice. Bring to a boil over medium heat, stirring occasionally. Add some salt, lower heat to low and cover. Cook for 10 minutes. Stir occasionally to ensure it doesn't scorch.
- Uncover. Cook, stirring over low heat, until rice is tender and mixture is creamy, about 15 minutes. At about the 10-minute mark, stir in beans. If liquid evaporates before rice is done, stir in water (about 1/2 cup at a time), and cook until done.
CARIBBEAN-STYLE RICE AND BEANS
Almost every ethnicity includes a rice-and-beans dish as part of its cooking tradition. In Jamaica and throughout much of the Caribbean, the favored dish is known as "rice and peas," and is remarkable for its use of savory spices and coconut milk.
Provided by Tony Spataro
Categories One Dish Meal
Time 55m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil beans, garlic and salt until beans are tender.
- Reserve three cups of liquid from the boiled beans.
- Place beans and reserved liquid in a pot along with all remaining ingredients.
- Bring liquid to a boil; add rice; heat to boiling again.
- Turn down heat and simmer for 20 minutes, or until water has dried.
- Add beans to rice; stir well.
- Add additional salt and pepper to taste.
Nutrition Facts : Calories 279.2, Fat 4.7, SaturatedFat 3.7, Sodium 784.5, Carbohydrate 52.6, Fiber 1, Sugar 0.2, Protein 6.9
CARIBBEAN RICE AND BEANS
Categories Bean Herb Rice Side Low Fat Low/No Sugar Wheat/Gluten-Free Bon Appétit
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Combine first 3 ingredients in medium bowl. Let stand 30 minutes, stirring occasionally. Season with salt and pepper.
- Meanwhile, heat oil in heavy medium saucepan over high heat. Add onion and garlic and sauté until translucent, about 5 minutes. Add rice and stir 1 minute to coat with onion mixture. Add broth, wine, bay leaves, turmeric and cayenne pepper and blend well. Bring mixture to boil; stir well. Reduce heat to medium and simmer until rice is tender and mixture is creamy, stirring occasionally, about 25 minutes. Season to taste with salt, pepper and cayenne.
- Spoon rice onto platter. Arrange beans and onion garnish alongside.
CARIBBEAN RICE AND BLACK BEAN SALAD
If you like some spice then add in some cayenne pepper. You can make this hours in advance and chill, and the complete recipe can be doubled to 5 cups cooked rice. Prep time does not include cooking the rice.
Provided by Kittencalrecipezazz
Categories Rice
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl whisk together oil, vinegar, Dijon, cumin and garlic until well blended; season with salt and pepper to taste, add in some sugar if you find that the dressing is too strong.
- In a medium bowl combine the cooled or cold cooked rice, black beans, corn niblets, bell peppers and green onions.
- Add in enough dressing to moisten; toss to combine (you don't have to use the full amount of dressing).
- Season once again with salt and pepper (or cayenne pepper).
- Can be made hours ahead, cover and chill.
Nutrition Facts : Calories 553.9, Fat 28.8, SaturatedFat 4.1, Sodium 278.8, Carbohydrate 64.3, Fiber 9.7, Sugar 2.9, Protein 12.4
CARIBBEAN RED BEANS AND RICE
Easy weeknight meal of red beans and rice. The coconut milk and jalapeno give it the flavor you will crave. This recipe is an Art Smith recipe. My family voted it a definite keeper!
Provided by lisar
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepot, over medium-high heat, add the olive oil and onion and cook until soft, then add the jalapeno pepper.
- Add the rice and cook for 5 minutes.
- Add the beans, coconut milk and chicken broth and bring to a boil.
- Reduce the heat to low, and add the thyme and salt and pepper.
- Cook until the broth and coconut milk are reduced, about 25 minutes.
Nutrition Facts : Calories 637, Fat 19, SaturatedFat 12.5, Sodium 156.9, Carbohydrate 105.2, Fiber 7.2, Sugar 39.9, Protein 12.9
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- Boil beans in 6 cups of water (adding more water if necessary - cooking time will vary between 45 minutes to 1 hour depending on beans). Do not overcook the beans. Drain beans, set aside and save water for later use. Measure beans water - need 5 1/4 cups of beans water for the rice. If you don't have enough add hot water and return the pot with the bean water to the stove and bring to a boil. Once it starts to boil turn off heat.
- In a heavy bottom pot over medium heat, add oil, crushed garlic, onion or scallions, thyme and parsley. Fry for 5 minutes while stirring (do not allow garlic to burn). Add the drained beans to the mixture, whole cloves salt and pepper to taste or chicken bouillon cube. Let fry approximately 5 to 7 minutes on low to medium heat and be careful not to crush the beans. Add beans water, vinegar (secret ingredient) and the whole pepper (do not burst or crush the pepper, leave whole).
- Cover and bring to a boil. Let boil for about 5 minutes. Remove pepper and verify the seasoning. Add the rice to the mixture and mix delicately. Let boil and wait until liquid has almost evaporated, lower heat and cover to continue cooking. Allow rice to cook approximately 30 minutes over low flame. Uncover the pot remove hot pepper and mix again very gently. Turn off heat, cover and keep warn before serving.
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