Caribbean rice and beans
6 Servings
Ingredients
| Quantity | 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 | |
Directions
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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