Jamaican Rice And Peas Recipe.

hey guys Christian Caribbean pub that come welcome to my kitchen once again today with doing another island dish Jamaican rice and peas I know you are saying you think it but Christy doesn't share that recipe with us already here's a thing that recipe I used canned kidney beans red red beans whatever you want to call it but today we're using the real stuff to try stuff we're gonna soak it for a few hours and then we're gonna get cooking so here it is it's all done as my grandma would say it just off the fire getting ready to go eh I have some curry good going to go with that but as usual if your first time here above me you're gonna see that subscribe then click on it all the latest videos are gonna be sent to you as soon as they get published below is we're gonna leave me your comments your questions or concerns and do give the video a thumbs up let's get cooking this wicked Jamaican raisin let's quickly run through the ingredients for making its rice and peas up front here I've got two scallions we're gonna need some fresh ground black pepper so I'm thinking maybe about quarter teaspoon to half a teaspoon of that couple cloves of garlic we're gonna need some coconut milk one can this can is 400 milliliters what is about a cup and a half or so a medium sized onion in this bowl here I have maybe a quarter teaspoon of allspice as well as 3/4 teaspoon of salt salt is something you and I have to play around with but a good way to go is start with a 3/4 teaspoon and then add more if necessary this pepper here it's out of my freezer so you're gonna see kind of frosty looking but it's a scotch bonnet pepper I'm gonna use the entire thing I'm gonna put it in a hole so we're gonna get that flavor but I won't burst it so I won't get too much heat obviously something if you're concerned about the heat just use a little piece of it and remember not to use the seeds the seeds that's where most of the heat is back here and this is part of the star of the show I've got your 2 cups of long grain brown rice that's gonna go into the pot later on but that's how much we're going to be using if you're using white rice remember it's gonna cook a lot faster than brown rice and up front here and these are dried kidney beans and it started out like this trihard what I did it's been soaking in water for about three hours you can obviously soak it overnight or you can soak it a couple hours at the least afraid to open up it's gonna get nice and plump notice how bigger they are compared to before soaking since been soaking in water it's half a cup of red bean red kidney beans that we're gonna be using here rice and peas but we're using beans I'm it's one of those things right so here we go we're gonna put everything together oh wait a minute I forgot one of the other things there's some fresh thyme this is gonna add a wicked flavor to this and I'm gonna put it with the stems and everything spend about a teaspoon or so I mean closer to a tablespoon and once it's all chopped up and stuff like that but I have here about four sprigs of thyme so here we go rice and peas the first thing we got to do is pretty much chopped everything up and I've got the onion here and I'm just gonna give it a quick guys the whole idea is when we put the beans to boil because infuse it with a whole ton of flavor with the onion garlic and everything else move this over a bit here we go now with the garlic all I'm gonna do is press it down and then give it a rough chop as well see my D again over for a second with the scallions or green onions I think over in a UK you guys call it spring onions I'm just gonna go ahead and give that a rough chop as well now remember we're not going to be cutting the pepper the scotch bonnet pepper we're gonna be keeping it whole because we want the flavor but not all that heat if you want the heat near the end you can burst it with your spoon and you're good to go and we're gonna leave a time on with the sprigs and everything later on I'm just gonna fish that out of the pot in this deep saucepan here on a high heat I've got 6 cups of water we're going to start with six cups of water here but remember we got to cook this beans for about at least 45 minutes I'm guessing closer to an hour before we can add the rice to it so we really most of this water is going to evaporate so later on we may need to add some more water but bear in mind also we've got that coconut milk which is gonna add more liquid so in goes the red beans I'm gonna give that a quick stir and we want that to come up to a boil but as it comes to a boil what we're gonna do is easy this in goes the black pepper as well as the salt and the allspice Scotch my pepper all of that lovely BAM in that all that stuff does it cut up there at the time the onion the garlic all those wonderful flavors are going in there right now cuz you know why rather than add this later I want this Indian now I wanted to flavor those kidney beans and give it a nice rigid piece for when we add the rice in about 50 minutes or so I'm gonna bring this up to a boil let me give this a quick stir I remember guys the more the beans cook it will plump up quite a bit as well to say it missing like a little bit of beans at this point but trust me on this I'm gonna bring this up to a boil no the kitchen already has that flavor from the the scallions the time the not met the allspice Oh all kind of goodness happening in that pot there it's just a matter of bring it up to a boil now then we're gonna turn it down all the way to a gentle simmer and let it cook for at least 55 0 minutes it's come to a boil now so what I'm gonna do is I'm a habit on a big burner I really want this to be assuming simmering away very gently so what I'm gonna do is move it to a smaller burner because right now it's on the low setting here of this big burner and it's it's not doing what I wanted to do so I'm just gonna move it to a smaller burner put the lid on there and let it simmer for at least 55 0 minutes the beans has been cooking it for 1 hour now a full hour so it's it's tender on the inside but still holding its shape we don't want this to go into mush so what I'm gonna do here is I'm going to remove those stems of time get rid of that and I'm gonna rough wash my rice and also open my can of coconut milk and have it ready at this point because we're gonna be adding that washed rice to the pot here on a previous occasion I showed you guys how to wash the rice by putting the rice into a big bowl of water moving it around massaging it and then tossing that water out and keep doing it until the water runs clear but I have a new way of doing it now all I'm doing is a strainer I'm gonna dump that right in there and allow the water to run through it I'm just gonna keep massaging it because you want all that sort of and if you can see the bottom here all that sort of extra starch and greediness is washing away now here's the thing but those of you who have had little success in making rice and peas because it comes out soggy and and and starchy and everything chances are you didn't wash the rice so you didn't wash the rice properly so just keep doing this until the water on the bottom here runs clear now that we've washed the rice all I'm gonna do is dump all that rice in there get it all in there give that a quick stir cause you want to make sure that rice gets everywhere picks up on all those flavors and then we're gonna add that coconut milk this one is sort of clumpy but that's cool it's all gonna melt apart here it's gonna be nice and have a wonderful coconut flavor bring that up to a boil let it boil on a rolling boil until all that liquid is burnt off and as well we have nice plump greens off rice the rice is come up to a boil now everything is moving nicely along you can see all that beautiful rice in there seasoned up with all those herbs and spices and everything we added one of spices but we added some allspice in there it's getting a lovely sort of pinkish reddish color from the red kidney I'm just going to let that boil let all that water disappear on us and have nice plump juicy greens of rice and peas it's been about 19 20 minutes or so the rice grains and nice and plump and I'm just trying to get all that liquid to burn off to get that finished rice in people I'm guessing another five minutes and I'll be good to go so stay tuned yeah guys the rice and peas is all done now it took about 25 minutes or so it's nice and grainy nice and plump looking delicious smelling good remember to take that hot pepper out of here that habaneros scotch bonnet pepper whatever pepper you use and I've got to make an edit instead of using six cups of water I much prefer if you guys use five cups of water you'll get a nicer finish at the end so again five cups of water when you're putting those beans to boil krysya Caribbean plug that come guys you got to give this recipe a try nice and a lovely you know what I'm gonna do some other than show you guys so here is the completed to making a rice and peas and rice whatever you want to call it flavor it up without coke another scotch bonnet pepper it's all kind of nice flavors in here I've got that curry go to go in here you guys looking for that curry go-to recipe see in the description below I'll have that link for you to remember subscribe tell your friends about what we're doing here

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Views: 1,461,035

Rating: 4.8714886 out of 5

Keywords: rice, peas, coconut, jamaican rice and peas, peas and rice jamaica, Caribbean rice recipe, jamaican recipes, curry goat recipe, how to cook jamaican food, peas and rice jamaican style, Cooking

Id: 50lL7D2Dec8

Length: 10min 54sec (654 seconds)

Published: Tue May 22 2012