Rice Cooker Caribbean Rice Peas Food

RICE COOKER CARIBBEAN RICE & PEAS

Steps:

• Place pigeon peas, garlic, and thyme in a saucepan. Cover with water.
• Bring to a boil and reduce to a simmer.
• Cook until peas are tender; about 1 hour.
• Drain and discard garlic and thyme.
• Place peas in the rice cooker along with all of the other ingredients.
• When the button pops up, toss to combine.
• This is usually served with any non-curry like Stewed Chicken, Escovitch Fish or Fried Fish.

CARIBBEAN RICE IN A RICE COOKER

Steps:

• Put aside 1 tablespoon scallions and 1 teaspoon coconut for garnish.
• Place all the rest ingredients in rice cooker. Pour broth 3/4 inch above the level of the rice.
• Press the cook button.
• When done fluff with fork place in a serving dish and top with reserved coconut and scallions place lime along side for garnish and use as wanted.

QUICK JAMAICAN RICE AND PEAS

Steps:

• Pour the rice in the rice cooker.
• Combine the water, green pigeon peas with coconut milk, salt, pepper, thyme, garlic and scallions. Pour over the rice. Rice should be completely covered with water, and at least an inch above it if this recipe is like others I have cooked.
• Place Scotch bonnet in the pot (Do not cut it up if you don't want a lot of heat.) Turn on the rice cooker. Serve when finished. Don't keep the rice cooker on warm as it will burn the bottom of the rice.

CARIBBEAN RICE AND PEAS

Steps:

• In a large skillet saute onion and garlic in hot olive oil until translucent.
• Add rice, water, condensed chicken broth and coconut milk.
• Bring to a boil.
• Cover, reduce heat.
• Simmer for 25 minutes or until liquid is absorbed and rice is tender.
• Stir in pigeon peas and salt.

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 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.

CARIBBEAN RICE AND PEAS

Steps:

• Saute onion and garlic in hot oil in a Dutch oven over medium-high heat 1 to 2 minutes or until translucent.
• Add rice and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed and rice is tender.
• Stir in peas, parsley, lemon rind, and salt. Garnish if desired.

CARIBBEAN RICE AND PEAS

Steps:

• Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil.
• Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the kielbasa and cook until golden, about 2 minutes. Add the scallion whites, celery, garlic, jalapeno, jerk seasoning, and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes. Add the rice, bay leaves, and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir.
• Add the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaves.
• Just before serving, add the scallion greens and fluff with a fork.