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Print this Recipe    Rice Beans

CARIBBEAN RICE AND BEANS

1 Tbs. oil
2 tsp. minced garlic
1 cup coarsely chopped onions
1 red chili pepper, seeded and chopped, or crushed red pepper flakes
1 cup diced red bell pepper
1 cup coarsely chopped plum tomatoes
2 - 2 1/4 cups boiling water (use higher amount in jiggle-top pressure cookers)
1 1/2 cups long-grain brown rice
1/2 cup dried, grated, unsweetened coconut
1/2 tsp. dried thyme or oregano leaves
1 tsp. salt or to taste
1 cup cooked pigeon or black-eyed peas
1/4 cup finely minced cilantro
2 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 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.

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