Sunday, November 11, 2012

Jamaican Rice and Peas

Hey mon! Tonight was my first time cooking from the beautiful island of Jamaica and let me tell you, the food was wonderful!

So, we decided to have the fam over for dinner.  I spent half of last week sick with a horrible sinus infection and while at home bored out of my mind, I spent a lot of time on YouTube.

So that's where the idea of having a Jamaican night came from, YouTube! LOL
When our guests arrived, they were greeted by the soothing music of Bob Marley playing in the background and the tantalizing aroma of good food cooking from the kitchen.

I made Jamaican Brown Stewed Chicken, Rice and Peas, and Steamed Cabbage.
Today's recipe will detail the Jamaican Rice & Peas that was inspired by a couple of different videos.  The two main ones can be found here at at ReelStreetTV and here at Irie Kitchen.  I used the ease of the cans of kidney beans found at the ReelStreetTV channel with the seasoning from Irie Kitchen.  Apparently, in Jamaica rice and peas is really made with kidney beans! There are no actual peas in the recipe, so just accept that that's the way it is down there and that's the name of the dish.
LOL!

The dish was really good with the Brown Stew Chicken and gravy over it. The whole fam loved it and I hope you do too!

 INGREDIENTS
2 cups white rice - rinsed
2 cans kidney beans - rinsed and drained
6 oz. block of coconut cream
small onion - chopped (OR 3 scallions (green onions) - chopped)
2-3 cloves of garlic - minced
1 sprig of fresh thyme
1 tsp kosher salt
1 tsp ground black pepper
1 Scotch Bonnet pepper - whole (optional)


DIRECTIONS

  1. Rinse the kidney beans well and place in large stock pot.
  2. Cover beans with 4 cups of water.  Bring to boil.
  3. When water is boiling, add the block of coconut cream.  Stir occasionally to melt the block.
  4. When block has melted, water should appear cloudy.  Add the remaining ingredients (rice, onions, garlic, thyme, salt, black pepper, and Scotch Bonnet.


[*NOTE:  Be sure to leave the Scotch Bonnet pepper whole! Do not cut or crush!]

    5.  Cook according to your rice package directions, adding more water if necessary.

* I added another 1 1/2 cups of water to the pot before topping with a lid and allowing to steam on low heat...

    6.  After the rice has finished cooking, remove from heat and allow to sit for 5 minutes.
    7.  Remove thyme stems and Scotch Bonnet pepper from pot, stir well, and enjoy!



I'm gonna get to see this beach one day...

1 comment:

rohanedmonson said...

Instead of the coconut cream & 4 cups of water. You should use a can of coconut milk, the liquid from the can of kidney beans and top it off with water so that you have 4 cups of cooking liquid. Also add some dry jerk seasoning, some butter and some sugar to the cooking liquid. Since you're using canned peas you would want to add a few drops of browning to darken the rice. Cook for 25 minutes and then cook with the top off the pot so the rice can dry out a little.

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