rice and peas?

Question

any good chefs out there can plz give me the guidelines
rice and red peas. i cant cook rice at all
thank you

im jamaican and they call it rice and peas

Answer 1

Hi !!
Here you go...ENJOY!!!

West Indian Rice & Peas

2 cups uncooked brown rice
1/2 cup unsweetened grated coconut
2 1/2 tbsp. vegetable oil
4 cups water
1/2 stick cinnamon
1 cup dried pigeon peas, soaked at least 5 hours
3 bay leaves
1 medium onion, chopped
3 garlic cloves, minced or pressed
1/2-1 small chile, sliced (or 1/4 tsp. cayenne) (or to taste)
1 red or green bell pepper, chopped
generous pinch of ground fennel seeds
1 tsp. salt (or to taste)
1/2 tsp. ground black pepper
2 scallions, chopped

Saute the rice and coconut in the 2 1/2 tbsp. of oil for 2-3 minutes,
stirring constantly. Add the water and cinnamon stick. Cover the
pot and bring it to a rapid boil. Don't lift the lid to see if
the water is boiling. Just notice when steam begins to escape.
Traditionally, the lid is never lifted while cooking rice. When
steam escapes, reduce the heat and simmer about 40 minutes.

Meanwhile, cook the peas with the bay leaves in salted, boiling
water until tender. The cooking time will vary with different
peas. When peas are done, drain them and remove the bay leaves.
Keep them warm until the rice is ready. While the rice and peas
are cooking, saute the onion and garlic with the oil in a cast-iron
skillet for a few minutes, until the onions soften. Stir in the
chile or cayenne and the bell pepper and continue to saute for a
couple of minutes. Add the fennel, salt, and pepper and lower the
heat. Cook, covered, for a few more minutes.

Combine everything, mixing together well. Adjust the seasonings
and serve hot, topped with the chopped scallions.

-----------OR YOU MIGHT LIKE THIS RECIPE...

Jamaican Rice and Peas

Yield: 4 to 6 servings
Preparation & Cooking Time: 45 minutes to 1 hour

Ingredients:

1 (19-ounce / 540-mL) can gungo peas (pigeon peas) or kidney beans
2 cups / 500 mL coconut milk
2 green onions, chopped (about ½ cup / 125 mL)
1 whole hot pepper
½ teaspoon / 2 mL dried thyme
½ teaspoon / 2 mL salt
½ teaspoon / 2 mL black pepper
2 cups / 500 mL rice
1 tablespoon / 15 mL margarine

Method:
In a large measuring cup, combine the liquid from the canned peas with the coconut milk. Add more water if necessary to make 3½ cups / 875 mL of liquid. Pour the liquid into a large saucepan and add the peas, green onions, hot pepper, thyme, salt, and black pepper.
Bring to a rolling boil and boil for 3 minutes. Add the rice and margarine; stir the pot once. (Don’t burst the pepper.) Reduce the heat to low, cover, and simmer for 20 to 30 minutes or until the water has completely evaporated and the rice is cooked. (If the rice is not tender after the water evaporates, add 2 to 4 tablespoons / 25 to 50 mL of water, cover, and simmer for another 5 to 10 minutes.)

Serve hot.

Answer 2

I part rice to 2 parts liquid, water , chicken broth, I like to bake it in the oven at 350 for 20 mins or more it makes perfect rice every time. As for the peas and beans use you recipe

Answer 3

Could you possibly be thinking about rice and red beans ?