Wednesday, June 17, 2009

Jamaican Rice and Peas

The essence of this dish is the heavy (and I mean heavy) use of fresh thyme in both the peas and the rice.
The Peas
Half a packet of dried red beans (or you can use blackeye peas for a different taste)
carrot, celery onion, lots of fresh thyme
Soak red bean overnight. Biol covered with water to cover plus vegetables for 1-1.5 hours until soft.
The rice and peas
Use longgrain rice about 2-3 cupfulls
Coconut milk, salt
Measure water cocunut water and bean water roughly to 3 cups water to one rice.

Add all ingendients and cook slowly monitoring the water for about 20 minuets until rice cooked. You may have to add some water towards the end.

When cool this will set and you will almost have to cut it with a knife to reheat but that normal. Keeps 4 days at least in the fridge. Heat either microwave or as my wife does in a steamer.

1 comment:

Patty Cake said...

Authentic Jamaican Rice and Peas does not include carrots