Caribbean Rice and Peas

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材料

作り方

手順

1. 1

   Combine the coconut milk, water, minced garlic, chopped yellow onion, whole scotch bonnet pepper, fresh thyme sprigs, crushed allspice berries, salt, and black pepper in a large pot or saucepan.

   約2 分

   調理のヒント： Be careful when handling scotch bonnet peppers; avoid touching your face and wash hands thoroughly.

2. 2

   Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.

   約10 分

   調理のヒント： The simmer helps to infuse the coconut milk with all the aromatic spices.

3. 3

   Remove and discard the scotch bonnet pepper and thyme sprigs from the pot.

   約1 分

   調理のヒント： If you prefer a spicier dish, you can leave the pepper in for longer or gently press it before removing.

4. 4

   Stir in the rinsed long grain rice and drained kidney beans.

   約1 分

   調理のヒント： Rinsing the rice helps remove excess starch, preventing it from becoming too sticky.

5. 5

   Bring the liquid back to a gentle simmer, then cover the pot tightly and reduce the heat to very low.

   約2 分

   調理のヒント： A tight-fitting lid is crucial for proper steam cooking of the rice.

6. 6

   Cook for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender.

   約25 分

   調理のヒント： Avoid lifting the lid during cooking to keep the steam trapped inside.

7. 7

   Remove the pot from the heat and let it rest, covered, for 5 minutes.

   約5 分

   調理のヒント： This resting period allows the rice to finish steaming and become fluffy.

8. 8

   Fluff the rice and peas gently with a fork before serving.

   約1 分

   調理のヒント： Fluffing prevents the rice from clumping together.