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    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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