Jamaican Style Peas and Rice (Red Beans and Rice)
I love this recipe! My first time making red beans and rice in 2003 and it was perfect! I've never used the pepper and I also used extra seasonings like garlic powder etc. I use the canned beans because dried beans take so long to cook!! My kids can't wait that long! :-) This is great with a stew or a curry, like chicken or goat. Whenever I bought a stew or a curry from the Jamaican restaurants back home, they automatically came with this rice. If you eat it on it's own, it may seem a bit plain.
by Hobbyzu
Yield: 6 Servings Ready in 2 hours, 15 minutes
Cuisine: JamaicanMain Ingredient: Rice
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Verified by stevemur
| 1 1/2 c.Dried Red Kidney Beans |
| 1 Garlic Clove; , crushed |
| 4 c.Water |
| Salt; ,to taste |
| 2 c.Coconut Milk |
| Freshly ground pepper; , to taste |
| 1 Small Onion; , minced (opt.) |
| 1 Scallion; ,chopped |
| 1 Sprig Fresh Thyme |
| 1 Fresh Hot Pepper |
| 2 c.Uncooked Rice |
Jamaican Style Peas and Rice (Red Beans and Rice) Preparation
1. Combine the kidney beans, garlic, water and salt to taste in a saucepan. Cook, covered over medium heat until tender, about 2 hours.
2. Add the coconut milk, pepper to taste, scallion, onion, thyme and whole fresh pepper.
3. Bring to a boil, remove the hot pepper. Then add the rice and stir.
4. Return to a boil, cover, reduce the heat, and simmer for 25 minutes, or until all the liquids have been absorbed. Serve hot as a side dish.
5. * Can use 16-oz. can cooked beans instead. Drain and combine with water and other ingredients except rice. Boil, reduce heat and simmer for 5 minutes. Add rice, boil, reduce heat and cook about 20 minutes or until liquids are absorbed.
Notes
2� hours | 15 min prep
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Jamaican Style Peas and Rice (Red Beans and Rice) Reviews
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Easy and came out perfect. I used the can beans to save time
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Easy and delicious! My family loved it.
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