Rice and Peas with Par-boiled Rice

April 7, 2022

45 minutes

easy

serves 2

This Rice and Peas; Par-boiled rice is a wholesome meal recipe. Cook Shelly Rice and Peas; Par-boiled rice for lunch-time or dinner. Enjoy eating it; Rice and Peas; Par-boiled rice is a trendy and popular food for any time meal. Jamaican Cooking’s Rice and Peas; Par-boiled rice is seasoned in natural herbs and spices. This Rice and Peas; Par-boiled rice is flavorful and delicious. “JOIN OUR FOOD FORUM, UPLOAD AND SHARE YOUR OWN RECIPE, MEMBERSHIP IS FREE!”. (It is exciting, join us in this fun community)

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Ingredients

Adjust Servings

	2 cups Coconut Milk buy fresh
	5 cups Water
	1 cup Kidney Beans or Red Peas
	1 or more stacks Scallion
	1 tablespoon Salt
	¼ teaspoon Pimento Berries (dried)
	1 ripe whole Scotch Bonnet Pepper
	sprig Thyme (fresh) - tie one finger
	2 or 3 cloves Garlic
	¼ inch Ginger
	1 tablespoon Butter
	1 ½ cups Par-Boiled Rice

Nutritional Information

200g Fat

100g Protein

146g Sugars

436g Calories

24g Carbs

137g Trans fat

Directions

1.

Preparation:

First, strip, wash and dice vegetables, put together in bowl for later. Rinse kidney beans with white vinegar and water. After that, soak beans in enough water for 20 minutes at least.

Break whole coconut remove shell dice blend well, and juice with water to get coconut milk. Alternatively buy ready-made or canned coconut milk.

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2.

Cook it:

Next, pressure-cook kidney beans in 5 cups of water with garlic and ginger for 15 minutes on low flame. (Start timing at the whistle.) After that, add 2 cups coconut milk, with all seasonings (not butter yet if using), and then turn stove gauge flame low or lower. Use pot’s lid covers properly, allow simmer 20 minutes dissolves ingredients. As well flavors, the coconut milk properly prevent spoilage early. (That is why I use ginger and garlic.)

While you wait on that to cook, wash and rinse rice with some white vinegar and water several times until the last rinsed water is clear. (Note: rinse rice near adding to coconut milk cooking.) Now, turn stove gauge flame medium/high (8). Add rinsed rice, it should be about half to inch below coconut milk cooking, will not make rice soft.

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3.

Continue Cooking it:

Cover the pot with lid slightly opened. Allow simmering until dissolves coconut milk in rice; stir occasionally, cook for about 12 to 15 minutes. After that, turn stove gauge flame very low. Put a clean clear plastic over rice in pot, and then cover with lid properly. (Using plastic makes rice steam properly).

After 15 minutes, stir rice bottom to top, remove scallion, thyme and scotch bonnet pepper. Cover and continue on very low flame! After 20 to 35 minutes, it finishes. Stir occasionally! (If you keep flame on very low rice and peas will never burn, while steaming.) Rice and peas serves for Sunday dinner accompaniment.

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Notes

*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.

*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.