Ingredients
-
1
-
4
-
3
-
2
-
2
-
1
-
2
-
1/2
-
1
-
2 1/2
-
-
-
-
-
Directions
Rice and Peas,This is a Jamaican dish I found in Extending the Table. The servings size is for a main dish serving, but this can also be a side dish for barbecued or jerk chicken. This recipe starts with soaking dried beans overnight, but that is not reflected in the times.,Great rice and beans! I really enjoyed the creamy texture, due to the coconut milk!! used Scotch bonnet for the pepper and fresh parsley for the garnish. This recipe takes a little bit of planning ahead, but it is worth it. I served it with fish but it will stand alone as my lunch tomorrow. I’m looking forward to the leftovers! ~Made for ZWT5 Epicurean Queens. Gorgon!~
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Steps
|
1
Done
|
In a Large Saucepan, Soak the Beans in the Water Overnight. |
|
2
Done
|
Using the Same Water, Bring the Beans to a Boil, Reduce Heat, Cover, and Simmer Until Tender. Beans Should Remain Whole. |
|
3
Done
|
Add the Rest of the Ingredients, Except the Rice, and Boil For 5 Minutes Uncovered. |
|
4
Done
|
Add the Rice. Stir, Cover and Simmer 15-20 Minutes, Until Rice Is Cooked and Liquid Is Absorbed. |
|
5
Done
|
Serve With a Green Salad and Fried Plantains, or With Barbecued Chicken. |
