Jamaican Rice and Peas

 JAMAICAN RICE AND PEAS
This Jamaican Rice and Peas recipe is quick, easy and so flavorful!
from: https://recipesfromapantry.com/jamaican-rice-and-peas-recipe/
INGREDIENTS
4 green onions (spring onions) chopped
3/4 tsp allspice
1 tsp ginger pureé
6 thyme sprigs
3 cups (600g) basmati rice
14 oz (400g) can black-eyed beans or kidney beans drained and rinsed
2.9 cups (700ml) chicken or vegetable stock
1.6 cups (400ml) light coconut milk
salt to taste
INSTRUCTIONS
JAMAICAN RICE AND PEAS – STOVETOP INSTRUCTIONS
Add all the Jamaican peas and rice ingredients to the saucepan and mix well.
Cover the saucepan and bring to boil. Stir with a spatula, then reduce heat to low and steam for about 15-20 minutes or until rice is soft.
Switch off the heat, mix and let stand for 5 minutes before serving.
JAMAICAN RICE AND PEAS – RICE COOKER INSTRUCTIONS
Add all the Jamaican rice and peas recipe ingredients to the rice cooker and mix well.
Season with salt and cook according to your rice cooker instructions.
NOTES
JAMAICAN RICE AND PEAS WITH COCONUT MILK TIPS
This frugal side dish is often found with chicken, oxtails or fish but can pair well with just about everything.
To keep this dish lighter in calories, I make this with light coconut milk instead of regular coconut milk and coconut oil, as some other recipes may call for.
You can make this with white rice but if you prefer you can make it with brown rice. But you will need to cook it for longer and with more stock.
If you’re looking to make this strictly vegan or vegetarian, make sure to use vegetable stock not chicken stock as both are listed as options.
This can be a simple dump and start recipe for the stovetop or the rice cooker, but do NOT forget to stir it all together so the seasonings get to flavor all of the ingredients, not just one place.
NUTRITION
Calories: 303kcal | Carbohydrates: 57g | Protein: 9g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 132mg | Potassium: 264mg | Fiber: 4g | Sugar: 3g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg

IP Dirty Rice

IP Mexican Rice

Instant Pot Mexican Rice
From: tastesbetterfromscratch.com
Servings: 6 Calories: 323 kcal

1 1/2 cups long grain white rice
1/4 cup oil (vegetable or canola oil)
1 teaspoon garlic , minced
1/4 medium onion , finely diced
1/4 cup tomato sauce , or 2 pureed tomatoes (Used some leftover enchilada sauce here)
2 tomato bouillon cubes ,finely chopped*, or 2 teaspoons granulated- did not have
1/4 teaspoon salt
1 carrot , diced
1 1/2 cups water
1/3 cup frozen peas

Rinse the rice until the water runs clear. Drain well.
Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.
Add rice and saute, stirring often, until lightly golden, about 5 minutes.
Add garlic, onion, tomato sauce, salt, tomato bullion and carrots and stir to combine.
Add water and stir well, making sure the bullion cubes are dissolved.
Turn instant pot off. Secure lid and turn valve to sealed position.
Turn on to Manual or High Pressure, and cook for 3-4 minutes (3 minutes for tender to the bite, or 4 minutes for softer rice).
When timer beeps, allow pressure to naturally release for 10 minutes.
Remove lid and add peas. Gently fluff the rice with a fork (don't stir it).
Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.
Notes
Tomato bouillon cubes or granules can be found in the Mexican food at your local grocery store. You could substitute chicken broth, but the rice wont have the same rich color.
9/17/19 used 5.5 Oz V8, 2 bouillon cubes, no Tom sayce 

Cast Iron Paella

1 TB olive oil
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 c sliced fresh mushrooms (opt)
3/4 c uncooked long grain brown rice
2 garlic cloves, minced
2 carrots
2 tsp paprika
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp cayenne pepper
1/4 tsp saffron threads (optional)
1 c boiling water
1.5 c  stock
2 lb uncooked large shrimp, cleaned (optional)
1.5 c fresh broccoli florets (optional)
1 c frozen peas
olives (optional)
Lemon

Add saffron to 1 c boiling water and let steep 5 minutes.
In dutch oven or large skillet, heat oil. Add 1/4 c saffron water, onion, red pepper and mushrooms (opt) and cook and stir fragrant (about 1 min).  (At this point I would remove these so they don't get too tender.)
Stir in rice, garlic, carrots and seasonings, pour in rest of saffron water and stock, bring to a boil. Reduce heat to a simmer and cover for 40-45 minutes until liquid is absorbed and rice is tender.
Add shrimp and broccoli, cook a few min longer or until shrimp turn pink.
Stir in peas, heat through. Add back in the rest of veggies. Let sit for a few minutes. Stir to combine and serve with squeezed lemon juice on top.

Sister Julie's Rice

Julie's Mexican Rice Recipe
1/4 c oil
2 c dry rice
4 c chicken stock
3 cloves mashed garlic
1/2 onion, thickly sliced
1/2 c tomato sauce
1 c pre-cooked peas and carrots
salt and pepper to taste

Heat oil in large skillet, saute rice until golden color.
Add chicken stock, tomato sauce, garlic, onion, salt and pepper.
Bring to a boil, reduce heat and cover.
Cook until most of liquid is absorbed.
Uncover and fold in peas and carrots.
Finish cooking until all liquid is absorbed.