Craving a Caribbean classic but short on time? No problem! In this episode, Emily shares a quick and simple recipe for Jamaican Rice and Peas that can be ready in a pinch, with little fuss and lots of flavour! This is made possible with Cuisine Red Kidney Beans, Parboiled Rice and Soyabean Oil. We also took this dish a step further by baking up some Jerk Chicken, using our own simple yet delicious homemade Jerk marinade. A sure crowd pleaser when in a hurry!
Quick & Easy Jamaican Rice & Peas:
 2 tbsp Cuisine Soyabean Oil
 1 tbsp of chopped onion
1 tbsp of minced garlic
1 tbsp of minced ginger
2 tsp of crushed all spice/ pimento seeds
2 cans of Cuisine Red Kidney Beans, rinsed and drained
1 cup of coconut milk
1 cup of water
3 cups of Cuisine Parboiled Rice, thoroughly washed
Native to Trinidad and Tobago with a passion for creating custom desserts and highlighting our country's natural bounty. Lover of food, drink and everything in between. Striving to live mindfully.
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