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
JAMAICAN RED BEANS AND RICE
Coconut milk, thyme, scallions and scotch bonnet peppers give this Jamaican red beans and rice dish an island flair!
Provided by Gina
Categories Side Dish
Time 1h
Number Of Ingredients 11
Steps:
- In a medium heavy saucepan, heat oil over medium heat; add garlic, scallion, onion and thyme.
- Sauté a few minutes, then add rice, beans and stir.
- Add the coconut milk, water, salt and fresh pepper and place the whole scotch bonnet pepper in the pot, stir to combine and bring to a boil.
- Remove and discard the hot pepper and continue to cook the rice until almost all the liquid is absorbed and just skims the top.
- Cover; reduce heat to low; simmer for 25 minutes.
- Remove from heat and keep covered for 10 additional minutes to allow the steam to finish cooking the rice (do not be tempted to lift the lid before that).
- Serve hot.
Nutrition Facts : ServingSize 3 /4 cup, Calories 192.5 kcal, Carbohydrate 36 g, Protein 5 g, Fat 3 g, SaturatedFat 2.5 g, Sodium 136.5 mg, Fiber 2.5 g, Sugar 1 g
JAMAICAN STYLE RED BEANS AND RICE
Here, kidney beans cooked with coconut milk, garlic, and rice make a nourishing meal that won't break your budget: this is a Jamaican classic that will please the entire family. Can substitute dry beans with canned that have bean drained and rinsed.
Provided by Luvs 2 Cook
Categories Long Grain Rice
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place beans, garlic, coconut milk and 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer the beans until they are tender, about 2 hours.
- Add 2 1/2 cups water, rice, scallions, thyme, 1 tablespoon of salt, and some freshly-ground black pepper. Bring mixture to a boil, stir, then reduce heat, cover, and cook without stirring about 20 minutes, until rice has absorbed all the liquid.
- Allow mixture to stand for 15 minutes, still covered. Fluff rice and beans with a fork before serving and add additional salt and pepper, to taste, if desired.
Nutrition Facts : Calories 342, Fat 8.1, SaturatedFat 6.8, Sodium 882.7, Carbohydrate 58.5, Fiber 3.6, Sugar 0.6, Protein 8.9
HARBOR RESTAURANT AND BAR'S JAMAICAN RICE AND PEAS (RED BEANS AND RICE)
Provided by Food Network
Categories side-dish
Yield 4 to 6 main dish servings, 8 to 10 side dish servings
Number Of Ingredients 8
Steps:
- Bring beans, 10 cups water, and garlic to boil at high heat. Simmer for about 1 hour or until beans are soft.
- Crack coconut, remove shell, and cut meat into small pieces. Put half of the coconut into blender with 2 cups water and puree. Repeat for remaining coconut. Strain the coconut through a strainer squeezing the milk out of the coconut (you will end up with approximately 3 cups of coconut milk).
- Add coconut milk, scallions, salt, and butter to the beans and bring to a boil. Then add rice and stir with a fork. Turn to low heat and cook for 30 minutes or until water is cooked out. Be sure not to stir the rice until water is gone.
JAMAICAN STYLE PEAS AND RICE (RED BEANS AND RICE)
I love this recipe! My first time making red beans and rice in 2003 and it was perfect! I've never used the pepper and I also used extra seasonings like garlic powder etc. I use the canned beans because dried beans take so long to cook!! My kids can't wait that long! :-) This is great with a stew or a curry, like chicken or goat. Whenever I bought a stew or a curry from the Jamaican restaurants back home, they automatically came with this rice. If you eat it on it's own, it may seem a bit plain.
Provided by byZula
Categories Rice
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the kidney beans, garlic, water and salt to taste in a saucepan. Cook, covered over medium heat until tender, about 2 hours.
- Add the coconut milk, pepper to taste, scallion, onion, thyme and whole fresh pepper.
- Bring to a boil, remove the hot pepper. Then add the rice and stir.
- Return to a boil, cover, reduce the heat, and simmer for 25 minutes, or until all the liquids have been absorbed. Serve hot as a side dish.
- * Can use 16-oz. can cooked beans instead. Drain and combine with water and other ingredients except rice. Boil, reduce heat and simmer for 5 minutes. Add rice, boil, reduce heat and cook about 20 minutes or until liquids are absorbed.
JAMAICAN RED BEANS OVER RICE
This is a yummy recipe that can be used as either a side dish or a great vegetarian main dish! And with the warm weather finally here I've been experimenting with Island recipes, Jamaican being some of my favorite "flavors". My fiancee' went wild over this with Grilled Jerk Chicken made from the authentic Jamaican Jerk Sauce recipe. I hope you enjoy it as much as we did. (p.s. I've done this the long way and the short-cut method and while the taste is slightly different both are VERY good) Work time includes soaking of beans.
Provided by CHRISSYG
Categories One Dish Meal
Time 6h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, heat about 8-10 cups of water to boiling (enough water to cover beans by about 1 inch). Add dry beans and boil 2 to 3 minutes. Remove pot from heat, cover and let stand about 4 hours or overnight. Drain the beans thoroughly and rise.
- Add enough fresh water to just cover beans, add garlic and salt, stir. Simmer about 30 minutes until they begin to get tender (not cooked through). Save 3 cups liquid, discard remaining liquid and garlic clove.
- In the pot sautee yams, allspice, scallions and peppers in oil until the scallions begin to soften. (2-3 minutes)
- Return the beans and add the reserved liquid to the pot with the coconut milk and simmer about another 10-20 minutes stirring occasionally until the beans are soft and yams are cooked thoroughly. Serve over cooked rice in individual bowls.
- Shortcut method: drain and risne two (2) 12oz. cans of light or dark kidney beans. Skip to sautéing the vegetables and spices (add garlic to the sautee' pot) When they are soft add the drained/rinsed beans and about 1-1/2 cups of water and continue with recipe from there.
Nutrition Facts : Calories 204.5, Fat 5.6, SaturatedFat 2.6, Sodium 474.3, Carbohydrate 35.4, Fiber 2.8, Sugar 0.7, Protein 4.1
JAMAICAN BEANS AND RICE
The idea for this recipe came from the book Nourishing Traditions by Sally Fallon and Mary Enig. The way I make it these days, however, is not much like the recipe in the book :) This is a really tasty, very filling, "meal in a bowl" type recipe. It has all the creamy, starchy goodness of macaroni and cheese but with no dairy! Coconut milk provides vital medium chain fatty acids and beneficial saturated fats to your diet, as well as tasting absolutely delicious. 3 cups of liquid to 1 1/2 cups of rice will make a risotto like consistency. If you want a bit more sauce increase the liquid to 3 1/2 cups total.
Provided by Alyss05
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a deep skillet or medium sized saucepan with a good lid to medium high.
- Salt and pepper the chicken thighs and place them in the pan, skin side down.
- Brown both sides of the chicken thighs and then remove from the pan and keep warm.
- Adjust the fat in the pan by removing some or adding some and add onions to the fat in the pan.
- Sprinkle with salt, pepper, thyme and curry powder and saute until they start to soften.
- Add rice and stir to coat the rice with the oil and seasonings.
- Add the liquid to the pan and raise heat to high.
- Scrape the bottom of the pan to get up the crusty bits and incorporate everything together.
- When the pot boils nestle the browned chicken into the rice and put the lid on the pan.
- Turn heat down to low and let simmer for 45 minutes or until rice is tender and chicken is cooked through.
- Remove chicken from the rice and remove skin and bones.
- Shred meat and return to the rice.
- Add beans and any vegetables, stir to combine and let sit over low heat to warm the beans and vegetables.
- Serve with pineapple or mango chutney and a big green salad!
Nutrition Facts : Calories 661.1, Fat 26.9, SaturatedFat 17.4, Cholesterol 39.5, Sodium 461.1, Carbohydrate 81.6, Fiber 11.3, Sugar 6.7, Protein 25.2
JAMAICAN BEANS AND RICE DISH
Make and share this Jamaican Beans and Rice Dish recipe from Food.com.
Provided by spatchcock
Categories Lunch/Snacks
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine beans and coconut milk in a large saucepan; cook for 2 hours on low heat.
- Stir in thyme, garlic, onions and 3 slices chile pepper; simmer for 7 minutes.
- Stir in rice and bring to a boil.
- Reduce heat, cover and simmer for 25 minutes, or until all liquid is absorbed and rice is tender.
Nutrition Facts : Calories 346.4, Fat 10.3, SaturatedFat 7.6, Sodium 13.1, Carbohydrate 57.2, Fiber 2.6, Sugar 1, Protein 8.1
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