I love rice and peas, but I rarely use dried beans and I almost always cook rice in a rice cooker. So I've adapted Jamaica Travel and Culture's rice and peas recipe for my rice cooker. While I haven't perfected the timing and amount of liquid used in the recipe, in the end it was delicious.
Ingredients
- 4 measures of rice (use your rice cooker's cup -- should be about 750 mL)
- 1 can of beans (or pidgeon peas)
- 1 can coconut milk
- 5 cloves garlic (trim the tips off)
- 3 green onions (keep the bulb, but trim the roots)
- black pepper
Directions
- Wash and drain the rice in the rice cooker pot.
- Crush the green onions and add to rice.
- Crush the garlic and add to rice.
- Add coconut milk to rice.
- Drain most liquid from beans and add beans to rice.
- Add enough water to rice to fill above level 5. (Use the bean can to get some of that leftover bean liquid to give rice that purplish colour.)
- Stir rice.
- Grind some black pepper over the rice, to taste.
- Close rice cooker and start cooking.
- Rice will most likely not be done when the cooker finishes. Keep covered on the "keep warm" setting and stir rice every 5 minutes until cooked. If rice starts looking dry, add a splash of water.
Goes great with Jerk Chicken.
This post is based on a published recipe. Please be aware that we've bent the recipes to our will. If you'd like the original recipe, have a look at the website linked in the post.
This post is based on a published recipe. Please be aware that we've bent the recipes to our will. If you'd like the original recipe, have a look at the website linked in the post.
