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Caribbean Rice and Beans

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CATEGORY CUISINE TAG YIELD
Grains Caribbean Side, Legumes 6 Servings

INGREDIENTS

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 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

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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