Peas And Rice Red Beans And Rice Food

RED BEANS AND RICE

Steps:

• Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.
• Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.
• Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.

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.

JAMAICAN STYLE PEAS AND RICE (RED BEANS AND RICE)

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.

HARBOR RESTAURANT AND BAR'S JAMAICAN RICE AND PEAS (RED BEANS AND RICE)

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.

PEAS AND RICE (RED BEANS AND RICE)

Steps:

• Drain the kidney beans and combine with garlic, water and salt to taste in a saucepan.
• Add the coconut milk, pepper to taste, scallion, onion, thyme and cayenne pepper.
• Boil, reduce heat and simmer for 5 minutes. Then add the rice and stir.
• Return to a boil, cover, reduce the heat, and simmer for 20 minutes, or until all the liquids have been absorbed.

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.

PEAS RICE

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.

RICE AND PEAS (BEANS)

Steps:

• In a large saucepan, heat the oil over medium heat.
• Add the onion and ginger and cook over med. heat, stirring, until softened, about 5 minutes.
• Add the rice and cook, stirring, until coated with the oil.
• Stir in the kidney beans and Scotch bonnet, then stir in the coconut milk and water.
• Season with salt and pepper and bring to a boil.
• Cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes.
• Remove the rice from the heat and let stand, covered, for 5 minutes.
• Fluff with a fork.
• Stir in the scallions and season with salt and pepper.
• Discard the Scotch bonnet and serve.