牙买加大米和豌豆

不要切碎苏格兰引擎盖。你把它整体放了。如果您的市场不出售，则可以使用Serrano Pepper。很棒的食谱！

Very good, Made this to accompany the jerk chicken recipe from this site. Used only 1/4 of a Scotch bonnet pepper - which was hot enough for the guests who don't like hot chilis and used 16 ounces coconut milk plus a little extra water to keep the rice from drying out and burning. I probably needed more liquid as I made the bean part ahead of time and then added the rice before 30 min. before dinner. Spices are very good.

Delicious! I made with brown rice and it took longer, and I had to add probably 1 1/2 cups or more of veg broth to last. But I loved it. Using dried beans is a key, delicious! Vegan family loved as main meal.

This is the best rice and peas recipe I have ever used. I even made it with brown rice and it still came out perfect. So delicious!!!!
Thanks for sharing it.

Those of you that wanted the old recipe here it is but Im Jamaican and this is not how to make real rice and peas.

原料

1tablespoon vegetable oil 1 garlic clove, finely chopped 1 tablespoon finely chopped ginger 1 cup white rice Kosher salt 1 (14 ounce) can coconut milk 1 1/2 cup water 1 (15 ounce) can kidney beans, rinsed and drained

如何做

Step 1

我们正在审查此食谱的准确性 - 请检查以进行更正。

Step 2

在中等锅中，用中火加热油，直到热。搅拌大蒜和姜搅拌，偶尔搅拌直至半透明，大约3分钟。搅拌米饭，1/2茶匙盐，椰奶，水和肾结豆，然后煮沸。将热量降低至低调并覆盖锅。煮至大米变软，并吸收了大约15分钟。用叉子绒毛，放下覆盖的热量，5分钟。调味添加盐和食用。

Hi.

I was just wondering why can't you use can red beans instead of soaking overnight... and rice has nice red colour.

My Jamaican friend's dad uses the can before and it still came out delicious. Less time consuming also. Perhaps there's another reason?

Just curious...

这不是原始食谱。我保存了这个链接，因为我多次使用了此食谱。感谢上帝，我屏幕截图成分，因为这个食谱很糟糕。我想我将不得不为如何执行操作提供说明，因为这些说明不符合旧食材。它甚至都没有五花粉浆果，并且使用罐装豆类，而不是干豆。原始食谱发生了什么？

取代该食谱的食谱在哪里？

它有这样的描述：

读者的注释：在牙买加家庭中长大，食物始终是一个焦点。亚搏电竞早期版本的牙买加大米和豌豆在这里发布的是对我的文化和许多喜欢它的人的忠实菜的不准确代表。应当考虑其起源的文化相关食谱。在这里，我很荣幸分享妈妈的牙买加大米和豌豆的食谱。牙买加大米和peas-seasoned特殊trinity of thyme, scallion, and garlic—is a staple dish of the island. Like clockwork, my mom cooked Jamaican rice and peas with a baked chicken every Sunday. Its woodsy flavor is heightened by the addition of whole pimento seeds (aka allspice berries) and its subtle heat comes from the Scotch bonnet pepper. We always had Scotch bonnet peppers in the refrigerator and my mom would cut slivers from them to add to almost everything. When used whole, the pepper lends a slightly fruity flavor without the intense heat because the seeds and flesh are not exposed. The very hot Scotch bonnet pepper can be found in farmers’ markets or Caribbean grocery stores, but a habanero pepper is a good substitute. I like to use dried dark red kidney beans. They are often featured in this dish, but you can also use green pigeon peas (aka gungo peas), which are also commonly used. The coconut milk is infused with the reddish tint of the beans, which gives the rice its signature blush.