Shelly Rice and Peas – cooked with white rice
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Ingredients
Adjust Servings
1 cup Coconut Milk buy fresh | |
3 cups Water | |
¼ cup Kidney Beans or Red Peas (dried) | |
1 stack Scallion | |
1 ½ teaspoons Salt | |
¼ teaspoon Pimento Berries - dried | |
1 ripe Scotch Bonnet Pepper (keep it whole) | |
sprig Thyme (fresh) - (tie to one finger) | |
1 or 2 cloves Garlic | |
¼ piece Ginger | |
1 tablespoon Butter | |
2 cups Rice (White) |
For Dressing
Nutritional Information
200g
Fat
100g
Protein
146g
Sugars
436g
Calories
24g
Carbs
137g
Trans fat
Directions
1.
Wash beans clean with drops of white vinegar in water. Rinse it! Pressure cook it for 15 minutes in 3 cups water.
Mark as complete
2.
Cook it:
After that, add coconut milk, tenderized beans, seasonings into a stew/sauce pan.
Put the stove’s flame on very low (simmering) for 35 minutes with the lid covered properly.
5 minutes before times ends, wash white rice clean.
Sprinkle several drops of white vinegar on the rice, add water, rinse until the last water look clear; rinse it about 4 times.
After time, add butter, and then turn flame on medium/low (4).
Next, add washed rice, and then stir it. Cover it properly. Stir it every minute until most water is gone.
Now, turn flame on very low-simmering. Cover it sealed properly! Allow it to steam cook, stir it every 5 minutes until it is cooked properly, and then finished.
Mark as complete
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.
*Double the ingredient etc to do cook more rice and peas.
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