Jamaican Rice And Pigeon Peas Food

JAMAICAN RICE AND PIGEON PEAS

Steps:

• Heat a dutch oven or medium heavy bottomed pan that has a tight-fitting lid over high heat.
• Add coconut milk, broth/liquid from peas and water to the pan. You need 4 cups of total combined liquid (broth/liquid from peas, coconut milk and water) for this recipe. If you don't have a full 2 cups of broth, add extra water to make the total liquid equal 4 cups in the pan. If you have extra broth, use it and reduce/omit the water. Just make sure you add only 4 cups of liquid total to the pan.
• Add peas, onion, garlic, all spices, salt and pepper to pan. Stir and bring to a boil.
• Add rice to pan, stir and bring back to a boil.
• Stir one last time, reduce heat to low, cover with tight fitting lid and set a timer for 15 minutes.
• Do not open until 15 minutes has passed (this will cause the steam to escape).
• After 15 minutes has passed, check on rice and ensure it's done, especially around the edges of the pan. If it's not done, allow it to cook another 3-5 minutes, covered.
• Once done, turn heat off, fluff rice gently and serve.

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.

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 RICE AND PEAS (BAKED)

Steps:

• Using a large pot over medium heat, combine pigeon peas, garlic, pimento, thyme, coconut and 3 quarts of cold water.
• Cover and cook the peas until tender, about 1-1/2 hours, adding more water as needed to keep peas covered.
• Boil until 4 cups of water remains,(you can drain and measure this).
• Heat oven to 350°F.
• Using a Dutch oven or ovenproof pot over medium heat, heat the margarine, saute the onion and pepper, until softened, about 5 minutes.
• Add rice, peas with liquid, season with salt and pepper.
• Cover and bake until rice is tender and liquid is absorbed, about 25 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.