Recipe: Caribbean Rice and Beans

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Categories: Side, Legumes

Yield: 6 Servings

      1 tb Oil
      2 ts Minced garlic
      1 c  Coarsely chopped onions
      1    Hot red chili pepper, seeded
           -- and chopped, or a
           -- generous
        pn Crushed red pepper flakes
      1 c  Diced red bell pepper
      1 c  Coarsely chopped plum
           -- tomatoes
      2    -- 2 1/4 c  boiling water
           (use higher amount in jiggle
           -- top  pressure cookers)

1 1/2 c Long-grain brown rice
1/2 c Dried, grated, unsweetened

-- coconut
1/2 ts Dried thyme/oregano leaves

      1 ts Salt or to taste
      1 c  Cooked pigeon or black-eyed
           -- peas (see Helpful Hint)
    1/4 c  Finely minced cilantro
      2    Very ripe plantains, peeled
           -- and cut on diagonal into
           -- thin slices and fried

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@bigsky.net> on Aug 14, 98

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