Trini Calypso Rice And Peas Food

RICE & PEAS

Rice & peas image

Serve rice and peas as a side with Caribbean-style jerk chicken, or other barbecued meats. The 'peas' are actually kidney beans

Provided by Anna Glover

Categories Dinner, Lunch, Side dish, Supper

Time 25m

Yield Serves 4 as a side

Number Of Ingredients 6

Ingredients

400g can kidney beans , rinsed and drained
400ml can low-fat coconut milk
½ tsp dried thyme
½ tsp ground allspice
6 spring onions , sliced
200g long grain rice

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.

Nutrition Facts : Calories 335 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.04 milligram of sodium

TRINIDADIAN PEAS AND RICE

Trinidadian Peas and Rice image

This is a reconstruction of a popular low budget west indian meal. We ate it many times at beach "limes", where a huge cauldron-like pot was used right on the beach!

Provided by Muchmom

Categories Rice

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 cups parboiled rice
8 cups water
6 ounces cans coconut milk
1 (12 ounce) can pigeon peas
1 lb pork or 1 lb seafood
1/2 onion, finely chopped
2 cloves garlic, finely chopped
salt
black pepper
1 chili peppers or 1 teaspoon hot pepper sauce
chopped fresh coriander (to garnish, shadow-bene)

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.

Nutrition Facts : Calories 469.5, Fat 15.4, SaturatedFat 7.9, Cholesterol 53.3, Sodium 52, Carbohydrate 55.3, Fiber 6.9, Sugar 0.6, Protein 27.3

TRINI CALYPSO RICE AND PEAS RECIPE

Trini Calypso Rice And Peas Recipe image

Provided by á-174942

Number Of Ingredients 14

Ingredients

1 tablespoon oil
1 onion chopped
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped cilantro or ngo gai
4 garlic cloves minced
3 green onions minced
1 can green pigeon peas, gandules - (15 oz)
1 cup diced kabocha squash peeled
3 cups long-grain rice
1 teaspoon salt
4 cups hot water
1 can light coconut milk - (14 oz)
1 tablespoon butter
Freshly-ground black pepper to taste

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.

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