Island Peas And Rice Food

ISLAND PEAS AND RICE

Steps:

• Combine coconut milk, chicken broth, raisins, and jerk seasoning in medium saucepan. Cover and bring to boil on high.
• Stir rice mix into boiling mixture.
• cover, return to boil, and cook 2 minutes stirring occasionally.
• Reduce to low:cook 20 minutes covered, without stirring, or until rice is tender.
• Stir in peas cover and cook 5-6 minutes until peas are heated.

RICE AND PEAS

Steps:

• In a saucepan, boil beans in water until soft, about 1 hour.
• In a blender put the ginger, Scotch bonnet, onion, garlic and green onions. Add 12 ounces water and blend.
• Add this to the pan with the softened beans. Add the rice, coconut milk, butter, pimiento, thyme and salt. Bring to a boil and cover. Reduce heat to a low simmer. Cook until rice is tender and fluffy.

PIGEON PEAS AND RICE

Steps:

• Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes. Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the rice is tender, 25 to 30 minutes.
• Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions.

PIGEON PEAS AND RICE

Steps:

• Place pigeon peas in bowl and cover with several inches extra water; soak overnight. Drain.
• In a large, heavy saucepan, combine drained pigeon peas with water (or water and coconut milk). Bring to the boil and add the ham hocks, onion, 1 clove of the garlic, and the chile. Reduce heat to medium-high and simmer, uncovered, until the peas are tender, about 45 minutes.
• Stir in the rice; reduce heat to medium, cover, and cook until the rice is tender, another 20-30 minutes. About 5 minutes before the rice is tender, add the last garlic clove to the pot by squeezing it through a garlic press.
• Adjust seasonings with salt and pepper and red-hot sauce, if using, and serve.

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 RICE AND PEAS

Steps:

• Rinse and sort beans and place in a stockpot.
• Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.
• Drain and rinse beans.
• Bring to a boil with chicken stock, water, and coconut cream.
• Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.
• Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.
• Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).
• Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.
• Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired.
• For Vegetarian use water not the chicken broth or stock.

JAMAICAN PEAS AND RICE

Steps:

• Bring beans, garlic, coconut milk, and 2 cups water to a boil in a medium saucepan.
• Reduce heat to low. Cover, and cook until beans are tender but not mushy, 1 hour and 50 minutes to 2 hours.
• Stir in 2 1/2 cups water, the rice, scallions, thyme, and 1 tablespoon salt; season with pepper.
• Bring to a boil. Stir once, then reduce heat to low.
• Cook, covered, without stirring, until all liquid has been absorbed, about 20 minutes.
• Let stand, covered, 15 minutes.
• Fluff mixture with a fork, and season with salt and pepper.

NASSAU PEAS AND RICE

Steps:

• Place the ham (or bacon) fat in a saute pan and render fat. Remove any undesirable remaining fat solids, leaving rendered fat in the pan.
• Add oil to the pan and add chopped onion. Saute until lightly browned.
• Add thyme and tomato paste to the pan with the onions. Stir and simmer for about 5 minutes.
• Add drained pigeon peas to the tomato mixture, add water and season with salt and pepper. Bring to a boil and add the rice. Lower the heat, cover and simmer for 20 - 30 minutes until the rice is tender.

RICE & PEAS

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.