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February 2019

Rice Recipes

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Asparagus Sauce Great Chefs

Asparagus Sauce Great Chefs Recipe
1 1/2 lb Asparagus, medium/small 2 oz Butter, unsalted 2 c Cream, heavy Salt (to taste) Pepper (to...

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Jamaican Rice and Peas with Coconut Milk Recipe

Jamaican Rice and Peas with Coconut Milk recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Jamaican Rice and Peas with Coconut Milk recipe  PDF


1 1/2 c cooked red kidney beans
: reserve liquid 2 cloves garlic chopped
1 1/4 c unsweetened coconut milk
: Water (enough to make 2 1/4 : cup combined liquid) 1 c rice
2 green onions chopped
1 sprig fresh thyme (1 to 2)
: Salt to taste : Coarse black pepper to : taste Cook red kidney beans to package directions. Put cooked beans into a large saucepan or pot. Add chopped garlic. Measure all liquids, including reserved bean liquid, coconut milk and water enough to make 2 1/4 cups. Add the 2 1/4 cups of liquid to the beans and garlic in the pot. Add rice, crushed green onion, thyme, salt and pepper to taste. Bring to a boil. Reduce heat. Cover and cook for about 20 minutes or until all liquid is absorbed. Recipe By : From: Rooby and lt roobyshell.Masterpiece.Codate: Sun, 27 Oct 1996 18:11:55 0800

Jamaican Rice and Peas with Coconut Milk recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
734 people have voted
Last Reviewed on 2019-02-23



Saturday, Feb 23 2019 Download & Print Jamaican Rice and Peas with Coconut Milk recipe  PDF   Rice recipes RSS   New

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Peppy Panini
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1 8 inch focaccia (Italian Flat bread) 6 T Light garden vegetable cream Cheese, divided 1 Tomato, thinly sliced 1/2 Green bell pepper, thinly Sliced 24 Slices pepperoni 2 Thin slices red onion, Separated 3/4 c Shredded provolone cheese Heat oven to 350 degrees. Slice forcaccia in half horizontally. Spread each half with 3 T cream cheese. Layer one half with tomato, bell pepper, pepperoni and cheese. Cover with remaining bread half. Wrap tightly in foil. Bake 20 to 25 minutes or until hot. Cut into wedges. ...

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