Caribbean rice and beans

Yield: 6 Servings

Measure Ingredient
1 tablespoon Oil
2 teaspoons Minced garlic
1 cup Coarsely chopped onions
1 Hot red chili pepper, seeded and chopped, or a generous
pinch Crushed red pepper flakes
1 cup Diced red bell pepper
1 cup Coarsely chopped plum tomatoes 2 1/4 c boiling water
(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 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

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