Yield: 6 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Oil |
2 teaspoons | Minced garlic |
1 cup | Coarsely chopped onions |
1 \N | Hot red chili pepper, seeded and chopped, or a generous |
\N pinch | Crushed red pepper flakes |
1 cup | Diced red bell pepper |
1 cup | Coarsely chopped plum tomatoes 2 1/4 c boiling water |
\N \N | (use higher amount in jiggle top pressure cookers) |
1½ cup | Long-grain brown rice |
½ cup | Dried, grated, unsweetened coconut |
½ teaspoon | Dried thyme/oregano leaves |
1 teaspoon | Salt or to taste |
1 cup | Cooked pigeon or black-eyed peas (see Helpful Hint) |
¼ cup | Finely minced cilantro |
2 \N | Very ripe plantains, peeled and cut on diagonal into thin slices and fried |
Heat oil in pressure cooker. Add garlic, onions and chili pepper; cook over medium-high heat, stirring frequently, 1 minute. Add bell pepper, tomatoes, water, rice, coconut, thyme and salt. Lock lid in place. If using a jiggle-top cooker, set on a flame tamer. Over high heat, bring to high pressure. Lower heat just enough to maintain high pressure; cook 25 minutes. Allow pressure to come down naturally 10 minutes (if after 10 minutes pressure is not released, use a quick-release method to release lid). Remove lid. Add cooked peas and cilantro. Stir well to distribute coconut. Serve topped with plantains. Serves 6.
Posted to MM-Recipes Digest by "jack lewis" <jlewis@...> on Aug 14, 98