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
Jamaican red beans and rice makes a great main dish or side dish. It's naturally vegan and gluten free, and so easy to make! Any extra will freeze really nicely for future meals.
Provided by Eva Agha
Categories Entrees
Time 50m
Number Of Ingredients 14
Steps:
- Add everything but the rice to a large heavy bottomed pot-kidney beans, onion, scallion, garlic, thyme, scotch bonnet or other pepper, allspice, jerk seasoning, salt, pepper, coconut milk and water.
- Bring to a low boil over high heat, then turn the heat down to low and cover the pot. Let simmer for 15 minutes.
- Add the rinsed and drained rice and stir into the beans. Turn the heat to medium and bring it back to a simmer. Turn the heat down to low and cover the pot. Let simmer on low for 15 minutes, then turn off the heat without lifting the lid!
- Let steam with the heat off for 10 minutes, then open the pot, remove the whole pepper and thyme stems and fluff the rice with a fork.
- Serve garnished with scallion greens and enjoy!
Nutrition Facts : Calories 301 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 12 grams fat, Fiber 7 grams fiber, Protein 12 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 607 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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 RICE AND PEAS
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.
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
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