Jamaican Rice& Peas

* Exported from MasterCook *

JAMAICAN RICE & PEAS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Grains

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Kidney beans (red), dry
Coconut milk (see note)
1 Thyme, sprigfresh
1 cl Gralic, crushed
1 Green onion, chopped
3 sl Hot Pepper
2 1/4 c Rice (uncooked)
Salt (to taste)

In a medium saucepan with a tight-fitting lid, place
the washed beans. Add the coconut milk and bring to
boil. Reduce the heat. Cook until the beans are
tender, 1 to 2 hours. Add the thyme, garlic, green
onion, and salt. Add the hot pepper if desired. Simmer
for a few minutes. Add the rice.

The liquid should come up to 1-inch above the rice.
Add water if needed. Cover the pot. Bring to a boil
again. Reduce the heat to low. Cook for 15 minutes
(for regular rice) to 20 minutes (for parboiled). It
should not be necessary to add more water, but if to
much liquid boils away, replace it with boiling water.

The rice is ready when the liquid disappears and the
grains of rice are separate. Stir just before serving
to evenly distribute the red kidney beans. Makes 4 to
6 servings.

NOTE: For coconut milk, crack 1 mature coconut with a
hammer, cut off
the brown shell, and grate the coconut meat. Into
a bowl, add
the coconut meat and 6 cups of water. Mix well,
then squeeze to
extract as much liquid as possible. Press through
a sieve and
use as directed above.

Etoria says his preferred method to separate the
coconut
meat from the brown shell is with a butter knife
("or the
dullest knife you have") to prevent cuts. Slip the
knife
between the white flesh and the shell, and it
should come
away easily.

Stanley Etoria, chef of the Reggae Cafe, 6100
Westheimer,
Houston, Texas

*** From Ron's Recipe Database
<ronamit@netvision.net.il> ***



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