Jamaican Rice and Peas
Recipe Link: http://www.mit.edu:8001/people/wchuang/cooking/recipes/Cajun/Jamaican_Rice_and_Peas.txt List of Ingredients
Ingredients:
3 cups rice
1 cup dry red kidney beans
a few springs of fresh thyme
1 1/2 pkts frozen coconut cream or two small tins of coconut cream
salt to taste
1 clove garlic
4 stalks of scallions
1 sml onion, finely chopped
1/4 tsp black pepper
1 Scotch Bonnet pepper (or other habanero)
6-8 pimiento seeds
Ingredients:
3 cups rice
1 cup dry red kidney beans
a few springs of fresh thyme
1 1/2 pkts frozen coconut cream or two small tins of coconut cream
salt to taste
1 clove garlic
4 stalks of scallions
1 sml onion, finely chopped
1/4 tsp black pepper
1 Scotch Bonnet pepper (or other habanero)
6-8 pimiento seeds
Recipe
Peel and finely chop garlic fill large pot with water. Add coconut
creme, the cup of peas and the onion. Bring to the boil and then
cover and turn down heat. Cook until peas are tender. Add the other
seasonings and rice adding more water if necessary in order to boil
rice properly.
Once water begins to boil, cover pot and reduce heat to lowest setting
allowing the rice to "steam" until cooked.
NOTE: A small piece of salt pork or a few strips of bacon can be
added after the peas have cooked and before the rice is added.
Be sure not to pucture scotch bonnet pepper during handling. This
pepper is VERY HOT!!!
(Contributed by Ann Lodenquai [annlo@infochan.com] -- thanks, Ann!)
(the peas are actually red kidney beans)
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