Recipe - Caribbean Rice And Beans

1 tablespoon Oil
2 teaspoon Minced garlic
1 cup Coarsely chopped onions
1 Hot red chili pepper, seeded
and chopped, or a generous
pn Crushed red pepper flakes
1 cup Diced red bell pepper
1 cup Coarsely chopped plum
tomatoes
2 2 One fourth cup boiling water
(use higher amount in jiggle
top pressure cookers)
1 One half cup Longgrain brown rice
One half cup Dried, grated, unsweetened
coconut
One half teaspoon Dried thyme/oregano leaves
1 teaspoon Salt or to taste
1 cup Cooked pigeon or blackeyed
peas (see Helpful Hint)
One fourth cup 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 mediumhigh heat, stirring frequently, 1 minute. Add bell pepper,
tomatoes, water, rice, coconut, thyme and salt. Lock lid in place. If using
a jiggletop 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 quickrelease method to release
lid). Remove lid. Add cooked peas and cilantro. Stir well to distribute
coconut. Serve topped with plantains. Serves 6.

Posted to MMRecipes Digest by "jack lewis" jlewis@bigsky.net on Aug 14,
98