Caribbean Rice And Beans Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Oil,
2 tsp: Minced garlic,
1 cup: Coarsely chopped onions,
1: Hot red chili pepper, seeded and chopped, or a generous
pn Crushed red pepper flakes,
1 cup: Diced red bell pepper,
1 cup: Coarsely chopped plum tomatoes,
2: -2 1/4 c boiling water,
, use higher amount in jiggle top pressure cookers
1 1/2 cup: Long-grain brown rice,
1/2 cup: Dried, grated, unsweetened coconut
1/2 tsp: Dried thyme/oregano leaves,
1 tsp: Salt or to taste,
1 cup: Cooked pigeon or black-eyed peas, see Helpful Hint
1/4 cup: Finely minced cilantro,
2: Very ripe plantains, peeled and cut on diagonal into thin slices and fried
Directions:
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.
Posted to MM-Recipes Digest by "jack lewis" on Aug 14,
98
Source from luhu.jp
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.
Posted to MM-Recipes Digest by "jack lewis"
98
Source from luhu.jp