Jamaican Rice and Peas AllSide Dishes 26 Dec Written By April Jackson PrintWith ImageWithout ImageJamaican Rice & PeasAuthor: April JacksonCook modePrevent screen from turning off Ingredients 1.5 cups dried kidney beans, rinsed, soaked overnight,3 cups water2 scallions5 pimento berries (allspice)6 thyme sprigs1 Scotch bonnet pepper, flattened between your palms2 teaspoons kosher salt, plus more to taste1/2 teaspoon black pepper1 creamed coconut2 cups basmati rice600ml water1 tablespoon all purpose seasoning1/2 teaspoon saltInstructionsMake coconut milk by boiling creamed coconut, with water and strain once dissolved. (Follow the packet instructions)Measure two cups of strained coconut milk, set aside.Boil kidney beans until tender, about 15 minutes.Strain kidney beans, KEEP THE LIQUID, measure two cups of beans, set aside.Measure two cups of red kidney bean liquid, set aside.Rinse rice thoroughly until water is clearBring kidney bean water and coconut milk to boil with scallion, pimento, thyme, scotch bonnet and salt.Add red kidney beans, with liquid, and coconut milkOnce bubbling add rice, stir and )Place a pot cover, wrapped in a tea towel on top and cook for 15-20 minutes.Once cooked, remove the lid, remove from heat and all the steam to evaporate before fluffing rice with a fork. jamaican foodJamaican rice and peasrice and peasrice cookingrice recipe April Jackson
Jamaican Rice and Peas AllSide Dishes 26 Dec Written By April Jackson PrintWith ImageWithout ImageJamaican Rice & PeasAuthor: April JacksonCook modePrevent screen from turning off Ingredients 1.5 cups dried kidney beans, rinsed, soaked overnight,3 cups water2 scallions5 pimento berries (allspice)6 thyme sprigs1 Scotch bonnet pepper, flattened between your palms2 teaspoons kosher salt, plus more to taste1/2 teaspoon black pepper1 creamed coconut2 cups basmati rice600ml water1 tablespoon all purpose seasoning1/2 teaspoon saltInstructionsMake coconut milk by boiling creamed coconut, with water and strain once dissolved. (Follow the packet instructions)Measure two cups of strained coconut milk, set aside.Boil kidney beans until tender, about 15 minutes.Strain kidney beans, KEEP THE LIQUID, measure two cups of beans, set aside.Measure two cups of red kidney bean liquid, set aside.Rinse rice thoroughly until water is clearBring kidney bean water and coconut milk to boil with scallion, pimento, thyme, scotch bonnet and salt.Add red kidney beans, with liquid, and coconut milkOnce bubbling add rice, stir and )Place a pot cover, wrapped in a tea towel on top and cook for 15-20 minutes.Once cooked, remove the lid, remove from heat and all the steam to evaporate before fluffing rice with a fork. jamaican foodJamaican rice and peasrice and peasrice cookingrice recipe April Jackson