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Message Icon Topic: Jamaican Rice and Peas Post Reply Post New Topic
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Quote harmac Replybullet Topic: Jamaican Rice and Peas
    Posted: 26 Dec 2009 at 7:35am

Jamaican Rice and Peas

3 cups of rice
1 1/2 cup of fresh red peas (either kidney beans or pigeon peas)
 5 cloves of garlic (finely chopped)
 1 uncut Scotch Bonnet
pepper (1 jalapeno pepper may be used as a substitute)
 3 Scallion (spring onions may be used as a substitute)
 1 tin (or one cup) of Unsweetned coconut milk

 1 teaspoon of salt
 1 teaspoon of black pepper
 2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)                                            

1small onion chopped

If you are using fresh red beans you should soak them over night in about 2 quart of water.Next day they should be quite reconstituted,                                                                                                      

put 7 cups of salted water on with the peas.  in about twenty minutes put the thyme, crushed garlic, thickly cut scallions, onion, coconut milk, black pepper, thyme and scotch bonnet, cook until peas is cooked, take a peas and crush between fingers, if it crushes easily , they are cooked, put rice in now and turn down to low , rice should be cooked in about 35 minutes. Remove the unbroken scotch bonnet pepper and discard. Leave for a few minutes to soak, and then serve.



Edited by harmac - 26 Dec 2009 at 7:40am
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