JAMAICAN RICE AND PEAS RECIPE - EASY RED BEANS AND RICE
An easy red beans and rice recipe, the well-know Jamaican rice and peas or rice and beans made with coconut milk.
Provided by Adina
Categories Pasta and Rice
Time 30m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 456 kcal, Carbohydrate 45 g, Protein 18 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 28 mg, Sodium 928 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 5 g
RICE & PEAS
Serve rice and peas as a side with Caribbean-style jerk chicken, or other barbecued meats. The 'peas' are actually kidney beans
Provided by Anna Glover
Categories Dinner, Lunch, Side dish, Supper
Time 25m
Yield Serves 4 as a side
Number Of Ingredients 6
Steps:
- Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.
- Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions.
Nutrition Facts : Calories 335 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.04 milligram of sodium
EASY RICE AND PEAS
Even folks who aren't fond of vegetables will gobble up this simple-to-prepare side dish. For even more color, toss in some chopped frozen carrots.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Bring water, butter and salt to a boil in a large saucepan. Add rice and peas. Cover and remove from the heat. Let stand for 5-7 minutes or until all of the water is absorbed.
Nutrition Facts : Calories 233 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 662mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
PEAS RICE
This is a very simple to make. Seasoned rice and peas make an excellent main meal. I am sure it will become a favorite once you try it.
Provided by Sowmya
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Wash and drain the rice.
- Heat a saucepan over a medium heat. Add butter or margarine and let melt. Stir in cloves, cinnamon, Serrano chile, and ginger. Saute briefly. Mix in rice and stir to coat it evenly. Stir in peas, salt, and sugar. Pour in water and bring the water to a boil.
- Reduce heat to simmer and let rice cook covered for 15 to 20 minutes; or until rice is tender.
Nutrition Facts : Calories 406.7 calories, Carbohydrate 78.8 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 2.8 g, Protein 8.3 g, SaturatedFat 4 g, Sodium 45 mg, Sugar 0.9 g
RISI E BISI -- ITALIAN STYLE RICE AND PEAS
This is one of the first solid food entrees for many Italian children. It is one of my favorites and I continue to eat it today, at 35 years and counting!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place chicken stock in a small pot and warm over low heat.
- Heat a medium sized skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and garlic. Saute garlic 1 minute, then add Arborio. Toast the Arborio rice 2 minutes, then ladle in 1/3 of the stock. Bring to a bubble. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, 22 minutes. Stir in peas and cheese and season with salt and pepper, to your taste. Serve immediately.
EASY FRIED RICE
I never could make fried rice, it always turned out sticky and nasty. Until one night when I couldn't sleep, I turned on the tv and watched this infomercial for cookware and they made fried rice. And what do you know, its a good recipe! Only thing good that ever came out of a infomercial, lol. Anyway my whole family loves it and have been asked for the recipe many times. If you have leftover chicken, toss it in too. I've also added hamburger and other veggies with good results too.
Provided by Mona1397
Categories One Dish Meal
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Melt oleo in large non-stick skillet.
- Add onion, celery, and carrots.
- Saute until onions are transparent and carrots are crisp tender, about 5 minutes.
- Add peas and cook one minute more until peas are thawed.
- Push veggies to one side of skillet.
- Scramble eggs in empty side of skillet after the oleo spreads from veggies.
- Mix eggs into veggies and season with pepper.
- then put in small amount of rice and then.
- Add soy sauce.
- Then slowly mix in rice by the spoonful until all rice is added and all ingredients are well blended.
- Fry until steamy hot stirring often.
Nutrition Facts : Calories 238.6, Fat 3.3, SaturatedFat 1.1, Cholesterol 111.6, Sodium 906.4, Carbohydrate 41.4, Fiber 3, Sugar 4.1, Protein 9.9
JAMAICAN RICE AND PEAS
This quick one-pot version of Jamaican rice and peas opts for kidney beans, with a kick from Scotch bonnet peppers and red pepper flakes.
Provided by In the Kitchen with Iesha
Categories World Cuisine Recipes Latin American Caribbean
Time 40m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 391.1 calories, Carbohydrate 60.1 g, Cholesterol 1.5 mg, Fat 13 g, Fiber 9.3 g, Protein 10.7 g, SaturatedFat 9.6 g, Sodium 1385.8 mg, Sugar 1.1 g
CHEESY TUNA, RICE AND PEAS
Make and share this Cheesy Tuna, Rice and Peas recipe from Food.com.
Provided by Tebo3759
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Dissolove bouillon in water in small saucepan.
- Add peas and bring to a boil.
- Add the soup, stir until smooth.
- Add the tuna and bring to a boil again.
- Stir in rice, cover, remove from heat and let stand 5 minutes.
JAMAICAN RICE AND PEAS
This easy to follow recipe will have you cooking like a Jamaican in no time flat. If you're a Jamaican, you better know how to cook rice and peas.
Provided by https://myjamaicanrecipes.com/
Categories Side Dish
Time 1h45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 476 kcal, ServingSize 1 serving
RICE WITH PEAS
Provided by Pierre Franey
Categories dinner, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat one tablespoon of the butter in a saucepan and add the onion. Cook, stirring, until wilted.
- Add rice, water, bay leaf and salt and bring to the boil. Cover closely and cook exactly 17 minutes.
- Meanwhile, if fresh peas are used, drop them into boiling salted water and cook one minute or less until tender. Do not overcook. Drain.
- Heat the remaining one tablespoon of butter in a saucepan and add the fresh or frozen peas. Cook, briefly, stirring gently. Stir the peas into the rice and serve.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 6 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 504 milligrams, Sugar 4 grams, TransFat 0 grams
RICE AND PEAS
Provided by Food Network
Categories side-dish
Time 40m
Yield about 4 servings
Number Of Ingredients 7
Steps:
- Place beans, coconut milk, onions, thyme, salt, and pepper in large saucepan and add rice. Top with water, if necessary, so that there is about 2 1/2 times as much liquid as rice and beans. Place the hot pepper on top and bring to a boil. Reduce the heat and cover. Let the rice steam slowly for about 25 to 30 minutes or until all the liquid is absorbed and the rice is tender. Do not stir while cooking or allow the pepper to burst.
- Remove the pepper and thyme stalk, then fluff lightly before serving.
JAMAICAN STYLE RICE AND PEAS
Dead easy, tasty rice to go with any Caribbean Dish
Provided by adz1156
Time 35m
Yield Serves 4
Number Of Ingredients 0
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
EASY RICE PILAF WITH PEAS AND CARROTS
Rice pilaf with fluffy basmati rice, warming spices, and aromatics is a delicious way to take plain ol' rice to the next level! Perfect for busy weeknights as it comes together in just 30 minutes!
Provided by Suzy Karadsheh
Number Of Ingredients 15
Steps:
- Wash the rice very well a few times until the water is clear. You can let it soak in water for about 10 minutes or so while preparing the rest of the ingredients.
- In a large heavy pan with a lid, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the onions and garlic and cook for about 3 to 5 minutes, tossing regularly until softened. Add the peas and carrots. Season with a good pinch of kosher salt. Add the spices and mix to combine. Cook for another 5 minutes or so, tossing regularly until the carrots have softened.
- Drain the rice well and add it to the pan. Toss around to make sure the rice is well-coated with the spices. Pour in 2 ¼ cup of water. And season well with a big dash of kosher salt. Bring to a boil, then turn the heat to low. Cover and cook for 15 to 20 minutes until the rice is cooked through and has absorbed all the liquid.
- Allow the rice about 5 to 10 minutes to rest before serving.
- Serve with the nuts and raisins on top.
Nutrition Facts : Calories 282.4 kcal, Carbohydrate 48.1 g, Protein 6.6 g, Fat 7.4 g, SaturatedFat 0.7 g, Sodium 18.1 mg, Fiber 3.4 g, Sugar 2.8 g, UnsaturatedFat 6 g, ServingSize 1 serving
QUICK AND EASY SAMBAR RECIPE STEP BY STEP
Delicious and healthy rice with the unique taste of fresh carrots and green peas, that you will enjoy in each spoon..
Provided by Aruna Manikandan
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a pan, add oil, when it turns hot add cumin seeds, saute for a minute. Add some cashews, when they turn golden brown add finely chopped onions, chopped garlic along with 2 green chilies slit lengthwise. Saute well until the onions turn translucent. Now add the grated carrot along with peas. Tip in 1/2 tsp. of turmeric powder along with salt. Allow the veggies to cook on a low flame(This probably will take around 10 - 15 minutes ) Slowly add the cooked rice to this mixture and mix it well. Check for salt.Let this all be done on low flame. Finally, when the veggies and rice are mixed well, remove from heat and serve it hot. Serve it hot with spicy curries or fryums and enjoy.
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- In a large saucepan, cover the beans with the water and bring to a boil over moderately high heat. Stir in the onion, scallions, garlic, allspice, thyme, Scotch bonnet, ginger, 2 teaspoons salt and 1/2 teaspoon pepper. Stir in the coconut milk and bring to a simmer. Cover and simmer over low heat until beans are tender, about 1 hour; adjust the heat as necessary to maintain a gentle simmer.
- Stir in the rice, cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 30 minutes. Remove from the heat and let steam for 10 minutes, then discard the thyme stems, allspice berries and Scotch bonnet. Using a fork, fluff the rice and beans and season with salt. Serve hot.
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- Cut the spring onions into thin slices. Place the onions in a saucepan with the crushed garlic, thyme, kidney beans and rice. Add the coconut milk, then fill the empty can with water and add that to the pan, too. Bring up to the boil, lower the heat so that the rice is gently simmering (you will just see small bubbles in the water), put the lid on and leave to simmer for 20 minutes.
- Carefully taste the rice to see if it is cooked. The coconut milk and water should have been absorbed by the rice.
- Season the rice with a little freshly ground black pepper and a sprig of thyme, or you can serve it sprinkled with some chopped fresh coriander, if you like.
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