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CARIBBEAN RICE AND BEANS




Source of Recipe


Marla


List of Ingredients




1 Tbs. oil
2 tsp. minced garlic
1 cup coarsely chopped onions
1 hot red chili pepper, seeded and chopped, or a
generous pinch of crushed red pepper flakes
1 cup diced red bell pepper
1 cup coarsely chopped plum tomatoes
2 to 2 1/4 cups boiling water (use higher amount in
jiggle-top pressure cookers)
1 1/2 cups long-grain brown rice
1/2 cup dried, grated, unsweetened coconut
1/2 tsp. dried thyme or oregano leaves
1 tsp. salt or to taste
1 cup cooked pigeon or black-eyed peas (see Helpful Hint)
1/4 cup finely minced cilantro
2 very ripe plantains, peeled and cut on diagonal into thin slices
and fried



Recipe



Heat oil in pressure cooker. Add garlic, onions and chili pepper;
cook over medium-high heat, stirring frequently, 1 minute. Add bell
pepper, tomatoes, water, rice, coconut, thyme and salt.
Lock lid in place. If using a jiggle-top cooker, set on a flame tamer.
Over high heat, bring to high pressure. Lower heat just enough to maintain
high pressure; cook 25 minutes. Allow pressure to come down naturally 10
minutes (if after 10 minutes pressure is not released, use a quick-release
method to release lid).
Remove lid. Add cooked peas and cilantro. Stir well to distribute coconut.
Serve topped with plantains. Serves 6.