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Caribbean Rice and Beans
1 tb Oil
2 ts Minced garlic
1 c Coarsely chopped onions
1 Hot red chili pepper, seeded and chopped, or a generous pn Crushed red pepper flakes
1 c Diced red bell pepper
1 c Coarsely chopped plum tomatoes
2 -2 1/4 c boiling water (use higher amount in jiggle top pressure cookers)
1 1/2 c Long-grain brown rice
1/2 c Dried, grated, unsweetened coconut
1/2 ts Dried thyme/oregano leaves
1 ts Salt or to taste
1 c Cooked pigeon or black-eyed peas (see Helpful Hint)
1/4 c Finely minced cilantro
2 Very ripe plantains, peeled and cut on diagonal into thin slices and fried
Heat oil in pressure cooker. Add garlic, onions and chili pepper; cook over medium-high heat, stirring frequently, 1 minute. Add bell pepper, tomatoes, water, rice, coconut, thyme and salt. Lock lid in place. If using a jiggle-top cooker, set on a flame tamer. Over high heat, bring to high pressure. Lower heat just enough to maintain high pressure; cook 25 minutes. Allow pressure to come down naturally 10 minutes (if after 10 minutes pressure is not released, use a quick-release method to release lid). Remove lid. Add cooked peas and cilantro. Stir well to distribute coconut. Serve topped with plantains. Serves 6.
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