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Caribbean Rice And Beans

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CATEGORY CUISINE TAG YIELD
Grains Caribbean Legumes, Side 6 Servings

INGREDIENTS

1 T Oil
2 t 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 t Dried thyme/oregano leaves
1 t 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

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 344
Calories From Fat: 90
Total Fat: 10.3g
Cholesterol: 0mg
Sodium: 437.9mg
Potassium: 391.1mg
Carbohydrates: 65.2g
Fiber: 7.7g
Sugar: 5.9g
Protein: 6.2g


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