Caribbean Rice And Beans

Ingredients: Cup Cooked Pigeon Or Black-eyed Each -2 1/4 C Boiling Water (use Higher Amount In Jiggle Cup Dried, Grated, Unsweetened Teaspoon Dried Thyme/oregano Leaves Cup Diced Red Bell Pepper Teaspoon Salt Or To Taste Each Very Ripe Plantains, Peeled Cup Finely Minced Cilantro Crushed Red Pepper Flakes Teaspoon Minced Garlic Tablespoon Oil Cup Coarsely Chopped Plum Cup Long-grain Brown Rice Each Hot Red Chili Pepper, Seeded Cup Coarsely Chopped Onions Makes:

Directions:

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. Posted to MM-Recipes Digest by "jack lewis" on Aug 14, 98

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