JAMAICAN RICE AND PEAS
Provided by Lezlene Brown
Categories Blender Bean Rice Side Vegetarian Coconut Hot Pepper Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 to 12 side-dish servings
Number Of Ingredients 10
Steps:
- Simmer kidney beans in 4 cups water in a 5-quart saucepan, covered, until beans are almost tender, about 1 1/4 hours (do not drain).
- Meanwhile, preheat oven to 400°F.
- Pierce 2 softest eyes of coconut with a metal skewer or small screwdriver and drain liquid. Bake coconut on middle of oven 15 minutes. With a hammer or back of a heavy cleaver, break shell and remove flesh, levering it out carefully with screwdriver or point of a strong knife. Remove brown membrane with a sharp paring knife or vegetable peeler, then cut coconut into small pieces.
- Purée coconut with hot water in a blender and transfer to a bowl (use caution when blending hot liquids). Cool purée to lukewarm and pour through a fine-mesh sieve into a bowl, pressing hard on solids. Working over same bowl, squeeze small handfulls of solids to extract as much additional milk as possible. Add water if necessary to total 2 cups liquid.
- Stir coconut milk into almost-tender beans along with salt, scallions, thyme, and chile, then simmer, covered, 15 minutes.
- Add 5 cups water and bring to a boil. Stir in rice and return to a boil, then cover. Reduce heat to low and cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork. Discard scallions, thyme, and chile.
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esharat Shak
[email protected]This recipe was a bit too spicy for my taste, but I think that's because I used habanero peppers instead of scotch bonnet peppers.
Kabeer Prince
[email protected]I'm not a huge fan of Jamaican food, but this recipe was pretty good.
Baldev Shah
[email protected]This recipe is a great way to use up leftover rice and peas.
Ondieki Vincent
[email protected]I love the addition of scotch bonnet peppers. They give the rice and peas a nice kick.
Ayesha Armani
[email protected]This recipe is perfect for a potluck or party. It's easy to make and everyone loves it.
Kayla Riley
[email protected]I'm a vegetarian, so I used vegetable broth instead of chicken broth. It turned out great!
Hassan khan Wazir
[email protected]I'm allergic to coconut, so I made this recipe without it. It was still delicious!
Jamal Ahomod
[email protected]This recipe was a waste of time. The rice was undercooked and the peas were hard.
zerrick king
[email protected]I found this recipe to be a bit bland. I think I'll add more spices next time.
JASON HALL
[email protected]I followed the recipe exactly and the rice turned out mushy. I think I'll try cooking it for less time next time.
Jannat Mirza
[email protected]This recipe was a bit too spicy for my taste, but I think that's because I used scotch bonnet peppers instead of habanero peppers.
Francis Muiruri
[email protected]I'm not a fan of coconut milk, so I substituted almond milk instead. It turned out great!
Patsy Schmitto
[email protected]This recipe is a great way to use up leftover rice. I love the addition of coconut milk and spices.
Qiniso Mthembu
[email protected]I've made this recipe several times and it's always a hit. My family loves it!
Khalid Usman
[email protected]This is my new go-to recipe for rice and peas. It's so flavorful and easy to make.
Thaly De Lazaro
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it!
Violet Lilly
[email protected]This recipe was easy to follow and turned out great! The rice and peas were cooked perfectly, and the flavors were amazing.
Yeasin Khalifa
[email protected]I'm not a huge fan of Jamaican food, but this recipe changed my mind. The rice and peas were so flavorful and delicious, and the coconut milk gave it a creamy texture that I loved.
Jafaruddin Raini
[email protected]This Jamaican rice and peas recipe was a hit! The flavors were incredible, and the rice was cooked perfectly. I will definitely be making this again.