caribbean

Pigeon Peas and Rice

olive oil

applewood-smoked bacon, finely chopped

onion

green bell pepper

red bell pepper

white rice

salt

tomato paste

oregano

cumin

pigeon peas, drained and rinsed

tomatoes

chicken stock

cilantro

scallions,

Pernil pork with pigeon peas and rice, plantain chips, and sweet chili dipping sauce.

Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes. Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the rice is tender, 25 to 30 minutes.

Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions.

Pretty good.  I'm sure I'll make it again, but next time I'll add some heat and more tomatoes.

Made this on vacation in Freeport Bahamas, the locals loved it. Can't find pigeon peas in my local grocery store so I've used black beans or pinto beans as a substitute. Not as good as pigeon peas but it works. Awesome recipe. 

Black Beans and Rice

onions, finely chopped

green bell peppers, chopped

garlic cloves, chopped

bay leaves

black beans, drained and rinsed

water

apple cider vinegar

salt and black pepper

Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.

Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.

It was very good. Cut the recipe in half. After reading some of the reviews about not having enough liquid and rice being under cooked and clumpy I was a little worried. But it turned out perfectly using 1 cup of rice and 1 cup water. Will make it again. Thanks!

This was soooo good! I'll definitely be making this again. Very flavorful dish. 

<span>Made half, as others did. Cooked a couple of links of chorizo first, then cut them into chunks and added with the onions and peppers. They gave off some oil, so needed only add a little oil (I used vegetable oil instead of olive oil). Added half a jalapeño and two chipotles in adobe, as well as some chili powder and coriander. Used red wine vinegar instead of cider vinegar because I didn't have the latter. Also cooked for only 20 minutes which was fine. Added salt at the end, as I wanted to be sure not to over-salt with the chorizo sausage in there. Once I got some hot sauce on my serving, it was delicious.</span>

Great flavor!! This has just enough spice. I made 1/4 of the recipe and it would easily feed 4 people. I added more tomatoes just because I didn't want to throw out the 1/2 can. This is a definite keeper. It went great with steak tips. 

Regarding the rice - I agree that you need to add more water - one part rice to two parts water.    I always rinse my long grain rice to remove the starch - this significantly reduces the chance of mushy rice.  No stirring!!!!  A squeeze of lime and a dash of Tabasco make it extra delicious.

Great black beans and rice!  Because I didn't have the exact ingredients on hand, I made a couple of adjustments but stuck  to the basic recipe pretty closely.  Halved the recipe.   First, I had no canned black beans.  Had some dried ones that had already been soaked.  Cooked them in my pressure cooker.   We don't like cooked bell peppers, so I used two onions and left out the peppers.  I had no canned tomatos ,  so I used two 10oz cans of original flavored Rotel (undrained).  I used home made chicken stock rather than water.  Otherwise, followed the recipe very closely. It did not take 40 minutes to cook.  Probably more like 20 minutes.  It is SO good!  Next time, I'll probably add some chopped left over ham or a ham hock.  Because of the amount of rice and beans, don't be shy with the salt!  Half the recipe made an easy 8 side dish servings (probably more) and an easy 4-5 "entree" sized servings. Dont't forget (if you are cooking your first ever dish!!!!) to use un-cooked rice and get rid of your bay leaves before serving it up.  YUMMY!

Loved this. Made half the recipe because there is only two of us, however, I did add two cups of water and about a cup and a quarter rice. It made it a little more moist and sticky, but I like it that way. I used plain diced tomatoes and added a little more garlic. I also threw in a little oregano. The beauty of this recipe is it gave me a chance to experiment.   Next time I make throw in a ham hock?

Excellent! I'm eating my 2nd bowlo right now. I prefer mine spicier, so I added hot sauce, but you could add a dash or two of cayenne. As for other comments; Remove the bay leaves at the end of the cooking time (?). The amount of salt and pepper is determined by 1) If using low sodium tomatoes or not. 2) If you like it spicy or not. Also I made a full recipe with 15 oz cans of black beans and my pot is over flowing!

I gave this only 1 star because it was so badly written.  Not for the inexperienced cook.

First, the ingredient list should specify cooked or uncooked rice.

Second, maybe some people found it mushy because that is not NEARLY enough water for the rice.

Third, any good recipe will tell you at what point to remove bay leaves.  This one didn't tell you to remove them at all!  As I said, not for the inexperienced.

Fourth, NO amount of salt or pepper is specified, though you are supposed to add them early.  

Fifth, I question the "16 servings".  I made half the recipe, and I can't see that being 8 servings, unless it is supposed to be a side dish.

I am sure I will keep this recipe and use it many times.  I will, however, use twice as much water as specified from now on.  Also, the vinegar adds a good flavor, but I will reduce it by just a tiny bit.

Easy and flavorful! Excellent side dish for spicy dishes like jerk chicken or Puerco Pibil! Serve with mango salsa for a delicious combination.

Caribbean Black Beans

sweet onions, chopped

garlic cloves,

gingerroot

thyme thyme

allspice

black beans black beans

orange juice

salt & black pepper

Saut&eacute; the onions and garlic in olive oil until barely soft.

Add the spices and saut&eacute; until very soft.

Stir in the beans and orange juice and saut&eacute; for about 15 minutes, stirring occasionally to prevent burning.

Mash a few of the beans with a fork or the back of a spoon. Add salt and pepper to taste.

Adjust the consistency to your liking by adding orange juice or mashing more beans. You can also blend the beans with additional orange juice to make an excellent bean dip!

Deliciously surprising dish!  Who would have thought to combine orange juice with black beans?  But, it adds a refreshing element to otherwise bland beans.  We really enjoyed this dish and it complimented our meal so well.  This is a great dish that would go well with any grilled meats and would be a great potluck side dish as well.  Made for Fall PAC, 2012.

Cuban Style Mojo Marinated Pork Tenderloin with Black Beans is tropics-inspired with bright, citrusy flavor and it's easy enough for a weeknight!

Cuban Style Mojo Marinated Pork Tenderloin with Black Beans

PORK TENDEROIN

olive oil,

lime juice

garlic,

dried Mexican oregano

red pepper flakes

(1-pound) pork tenderloin, trimmed of silverskin

BEANS

onion,

plum tomatoes,

water, chicken or vegetable broth

(15-ounce) black beans, drained and rinsed

sauce,

salt and black pepper,

cilantro,

Lime wedges,

PORK TENDERLOIN: Combine 1/4 cup olive oil, orange juice,...

PORK TENDERLOIN: Combine 1/4 cup olive oil, orange juice, lime juice, garlic, spices and salt in a zipper-top bag. Add the pork, seal and massage to thoroughly coat the pork. Refrigerate at least 8 hours and up to 24 hours.

Preheat oven to 350 degrees. Heat 2 tablespoons olive...

Preheat oven to 350 degrees. Heat 2 tablespoons olive oil in a skillet or saute pan over medium-high heat. Remove pork from marinade. Place in the pan and sear well on all sides. Transfer pork to a baking sheet and place in the oven to finish cooking to an internal temperature of at least 145 degrees in the center. Tent to keep warm and rest 5 minutes.

BLACK BEANS: While the pork is roasting, prepare the...

BLACK BEANS: While the pork is roasting, prepare the black beans. Wipe out the pan used to sear the pork.

Heat olive oil over medium-high heat. Add the onion,...

Heat olive oil over medium-high heat. Add the onion, reduce heat to medium and cook 5 to 6 minutes, stirring often until onion is softened. Add the poblano or bell pepper and continue to cook 3 to 4 minutes. Add the tomatoes and cook 3 to 4 minutes, then add the garlic, cumin and oregano and cook 15 seconds or until fragrant.

Add the water (or broth) and beans and...

Add the water (or broth) and beans and simmer 5 to 6 minutes or until heated through and vegetables are tender. Add hot sauce and salt and black pepper, to taste. Stir in cilantro.

TO SERVE: After letting pork roast, slice it against...

TO SERVE: After letting pork roast, slice it against the grain. Serve with black beans, lime wedges and garnished with cilantro.

https://mediavine-res.cloudinary.com/video/upload/hzym2uxnh7eyyajdav9a.mp4

Cuban Style Mojo Marinated Pork Tenderloin with Black Beans is tropics-inspired with bright, citrusy flavor and it’s easy enough for a weeknight!

Cuban-Style Mojo Marinated Pork Tenderloin with Black Beans

Yum! Gotta love frozen rum drinks. Never met one I didn't like. Note: frozen drinks blend better if you put liquid ingredients in first and ice last!

Frozen Mango Daiquiri

mangoes,

triple sec

sugar

ice cubes

Blend all ingredients in a blender until smooth and serve.

KIM, All I can say is Fabulous!!!!!!!!!!!

The peas in this aren't really peas at all, but red beans. It is customary in the Caribbean to refer to beans as &quot;peas&quot;. This recipe uses coconut cream, but the flavor is mild and not overpowering--just enough to give a hint of island flavor. The scotch bonnet is not as fiery as you'd think as well, since it is added whole and not cut (to expose the seeds and membranes). If you want it hot, you can cut it open, but the dish has a mild flavor of chile overall. Great serving ideas for this recipe would include jerk chicken, calalou, conch chowder, beef patties, or curry. For dessert, I have served this with Caribbean Lime Mousse (recipe posted here).

Jamaican Rice And Peas

red beans beans

coconut cream

thyme leaves

scallions, finely chopped

white onion, chopped

garlic cloves

black pepper

scotch bonnet pepper (left whole)

brown sugar

rice

Jamaican Rice and Peas

Rinse and sort beans and place in a stockpot.

Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.

Bring to a boil with chicken stock, water, and coconut cream.

Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.

Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.

Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).

Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.

Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired.

For Vegetarian use water not the chicken broth or stock.

Love this rice! Very easy to make. I did mine with a Jamaican Brown Stew with Short Ribs. Nice for a cool autumn night. I tweaked it by using jasmine rice.

Jamaican Egg Nog....just in time for Christmas. Taken from The Observer, Jamaican newspaper. Needs a couple hours chill time.

Jamaican Eggnog  Surprise

eggs, separated

milk

dark rum

lime, zest of (coarsely grated)

vanilla ice cream

nutmeg,

Beat egg yolks with sugar until thick and creamy.

Pour mixture into blender and add milk and rum.

Add ice cream, rind, egg whites and nutmeg.

Remove from a blender and chill for a few hours.

nathlie I really like this recipe.It is very easy to make.  I am going to try it as soon as possible.I am going to print it right NOW.

Cauliflower rice and a coconut cream and hot sauce chicken glaze pack flavor into this healthy dinner recipe.

Caribbean Chicken and "Rice"

c. riced cauliflower

skinless, boneless chicken-breast cutlets

c. sweetened cream of coconut

tbsp. Hot sauce

limes, halved

black beans,

Cilantro, chopped,

Coconut Rice

jasmine rice

coconut milk

Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.

Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.

Used Thai lite coconut milk and added 1/2 tsp coconut extract. Topped with diced scallion and toasted unsweetened coconut. 

Great recipe! Been using this receipt for a year for dinner, parties etc and get great reviews from friends. It's very important to follow recipe to a "T" I have tried a few brands of unsweetened coconuts milk and the best so far with the most coconut flavor is "a taste of Thai" coconut milk brand. To the person below that said hers came out crunchy obviously doesn't know how to make rice...you boil it then drop down the heat for 10-15 minutes and you need to cover your saucepan. I find this rice is so much easier to make then basic white rice. Awesome recipe! 

I should have read all of the reviews before making this rice.  The liquid to rice ratio is off and as a result the rice was crunchy- yuck!  Also, there was really no coconut flavor at all.  Skip this one and find another recipe.

This is a good recipe . Mine came out great ,  I suggest less salt and add a little sugar too . 

Coconut taste is elegantly subtle, but rice was a tad undercooked. Next time, I’ll had an additional half cup of coconut milk or heavy cream, and maybe even a teaspoon of sugar.

This recipe was perfect for my dinner.  I paired it with pan seared salmon green bean. The hint of coconut was just enough.  My husband is a rice lover and I will be using this recipe all of the time. 

First time cooking rice this way.  It was a huge hit and for the first time no leftover rice.  I halved the recipe so I used one cup of rice, 3/4 a cup of water and 1/2 a cup of coconut milk.  Easy, fluffy and moist.  Will be using this metbod to cook rice from now on as the coconut flavor is very slight.  Of course that can be amended by adding some shredded coconut as others have said.  

Never having made coconut rice before, I expected it to have a coconut flavor. I followed the recipe, exactly. The rice turned out very nice &amp; fluffy, but it tasted like regular rice, just salty! <div>Sorry. Not impressed. It's rather expensive to have it taste so ordinary. </div>

Excellent recipe, thank you so much for sharing.<div>A small suggestion - the cooking time should be amended to 25 mins to include the 10 mins standing time :)</div>

You need to try this 6-ingredient and 5-minute Pollo Tropical copycat cilantro lime sauce! It’s creamy, packed with flavor, so delicious, and is so incredibly easy to make.

Cilantro Garlic Sauce - Pollo Tropical Copcyat

full fat sour cream

mayonnaise

cilantro leaves and tender stems (lightly packed)

Tablespoons freshly squeezed lime juice

garlic

fine sea salt (plus more to taste)

Add all ingredients to a food processor, and...

Add all ingredients to a food processor, and pulse until the sauce is combined. Stop pulsing while there are still visible bits of cilantro (this sauce tastes better this way than it does fully blended).

Caribbean Nachos

Oil,

green plantains,

Pinto Beans, recipe follows

Pulled

Red Chile Sauce,

Cheddar

culantro

sriracha mayo

dry red or pinto beans

onions

diced bell peppers

sofrito

bacon ham

pumpkin, tomato sauce

garlic salt

pork butt

red chile puree

Salt

The Caribbean Nachos as Served at Luna Rosa Puerto Rican Grill y Tapas in San Antonio, Texas, as seen on Diners, Drive-Ins and Dives, Season 30.

Bring oil to 350 degrees F in a deep-fryer.

Deep-fry the green plantains until crispy and bright yellow, about 3 minutes. Transfer to paper towels to absorb extra oil.

Arrange the plantain chips on a large baking sheet. Top the plantain chips with the Pinto Beans, Pulled Pork and Red Chile Sauce. Add the cheese and bake until cheese melts, about 3 minutes. Garnish with chopped culantro and sriracha mayo. Serve.

Pour 8 cups water in a saucepan and add the dry beans, salt, 1/2 cup onions, 1/2 cup bell peppers and 1 tablespoon sofrito. Bring to boil and cook over high heat, adding water as needed, until beans are soft, about 45 minutes.

Add the oil to a separate saucepan, followed by the bacon, and then the pumpkin, tomato sauce, remaining 1/2 cup onions, 1/2 cup peppers and tablespoon sofrito. Bring to a boil and cook until all vegetables are cooked, about 5 minutes. Add the mixture to the beans and continue boiling for an additional 5 minutes.

Mix garlic, salt, pepper and garlic salt in a bowl, then add oil. Rub all over the pork butt. Place the pork in a deep pan and cover with a pan lid or foil. Roast until tender, 5 to 6 hours. (If still not tender after 6 hours, add 1/2 cup water to the pan, then cover the pan and roast an additional 30 minutes.) Shred the meat with tongs.

Mix the chile puree, garlic, oregano, some salt and 2 cups water in a saucepan and bring to boil. Reduce until sauce thickens, about 7 minutes.

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