Trini Calypso Rice And Peas Food

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.

TRINIDADIAN PEAS AND RICE

Steps:

• Place all ingredients into rice cooker or large pot, turn on and follow your rice cooker's directions, or in a pot, bring to boil, simmer for 15 minutes until rice is almost cooked, cover and let sit for further 10 minutes.
• Serve with sprinkle of coriander, and hot sauce to taste.

TRINI CALYPSO RICE AND PEAS RECIPE

Steps:

• Heat oil in skillet over medium-high heat. Saute onion, thyme, cilantro, garlic and green onions until softened, 10 to 15 minutes. Add peas and squash. Cook until squash is tender, 10 to 15 minutes. Add rice, salt, water, coconut milk and butter. Stir until ingredients are mixed. Cover tightly and simmer over low heat until rice is cooked, 20 to 25 minutes. Fluff with fork before serving and season with pepper to taste. This recipe yields 12 servings. Each serving: 304 calories; 216 mg sodium; 3 mg cholesterol; 10 grams fat; 49 grams carbohydrates; 7 grams protein; 1.49 grams fiber.