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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Jamaican Rice and Peas Recipe

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This recipe for Jamaican Rice and Peas is from Culinary Vanguard 2017-18, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
- 8 oz. small dried red beans
- 1 qt. water
- 16 oz. vegetable broth
- ½ cup coconut cream
- 2 tsp. fresh thyme leaves
- ½ tsp. ground allspice
- 2 scallions (finely chopped)
- ½ cup white onion (chopped)
- 2 minced garlic cloves
- 1 tsp. black pepper
- 1 ½ tsp. kosher salt
- 1 tsp. brown sugar
- 2 ¼ cups uncooked long grain rice
Directions:
Directions:
1) Rinse and sort the beans and place in a stockpot. 2) Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour. 3) Drain and rinse beans. 4) Bring to a boil with vegetable broth. 5) Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy. 6) Add the thyme, allspice, scallion, onion, garlic, brown sugar, uncooked rice, salt and pepper. 7) Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover). 8) Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
if using canned beans: 45-1 hour. If using dry beans soaked over night: 2- 2 1/2 hours

 

 

 

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