Caribbean Rice And Peas Recipes

Steps:

• In a large skillet saute onion and garlic in hot olive oil until translucent.
• Add rice, water, condensed chicken broth and coconut milk.
• Bring to a boil.
• Cover, reduce heat.
• Simmer for 25 minutes or until liquid is absorbed and rice is tender.
• Stir in pigeon peas and salt.

Steps:

• Saute onion and garlic in hot oil in a Dutch oven over medium-high heat 1 to 2 minutes or until translucent.
• Add rice and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed and rice is tender.
• Stir in peas, parsley, lemon rind, and salt. Garnish if desired.

Steps:

• Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil.
• Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the kielbasa and cook until golden, about 2 minutes. Add the scallion whites, celery, garlic, jalapeno, jerk seasoning, and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes. Add the rice, bay leaves, and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir.
• Add the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaves.
• Just before serving, add the scallion greens and fluff with a fork.

Steps:

• Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil.
• Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the sausage and cook until golden, about 2 minutes. Add the scallion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes. Add the rice, bay leaves, and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir.
• Add the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaves.
• Just before serving, add the scallion greens and fluff with a fork.

Steps:

• Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.
• Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions.

Steps:

• Rinse rice in a fine strainer.
• Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
• Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.