JAMAICAN RICE AND PEAS ( beauty Side dish)
INGREDIENTS
2 cups parboiled long grain rice
2 cups cooked red kidney beans
2 cups water
1 cup coconut milk
1 teaspoon jerk seasoning
1 teaspoon browning
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon seasoned salt
A few sprigs of thyme whole on stem
DIRECTIONS
Add 2 cups of water and 1 cup of coconut milk to a pot.
Add kidney beans, jerk seasoning, browning, onion powder, garlic powder, seasoned salt and thyme and bring to a boil.
Add rice, stir once and cover pot.
Allow to simmer on low heat for at least 20 minutes or until rice is cooked.
STEAMED CABBAGE (will make on set)
INGREDIENTS
1 large cabbage
1 red pepper & 1 green pepper
1 medium Vidalia onion
4 carrots
A few sprigs of thyme whole on stem
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 cup vegetable oil
Red pepper flakes for taste
3 tablespoons seasoned salt
1/2 cup water
DIRECTIONS
Cut cabbage into two haves and core.
Slice into 1/2 inch wide strips.
Julienne peppers and onions and slice carrots into thin wheels, set aside.
To a large pot add 1/2 cup of water and add all ingredients to pot.
Cover and steam until for 10-12 min or until tender.
Serve over rice and peas.
JERK CHICKEN SHISH KEBABS (will make on set)
INGREDIENTS
1 lb. boneless chicken thighs
4 oz. Walker’s Wood Jerk Seasoning
2 medium onions diced
1 tablespoon allspice (pimento)
1 teaspoon garlic powder
3 sprigs of scallion
1 1/2 tablespoon browning
A few sprigs fresh thyme pulled off stem
1 tablespoon Lawry’s Seasoned Salt
DIRECTIONS
Cut boneless chicken thighs into cubes or strips and set aside.
Add jerk seasoning, diced onions, allspice, garlic powder, scallion, browning and thyme to a food processor.
Puree until well blended.
Coat chicken in pureed mixture, and let marinade in the refrigerator for 1-3 days.
Before grilling, soak skewers in water for 1 hour to prevent burning.
Skewer chicken and grill until cooked through.
Serve with rice and peas.
