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Chileheads Jamaican Rice and Peas

Make Chileheads Jamaican Rice and Peas at home with Garlic Finely Chopped, Olive Oil, Rice, and Wyler S Granulated Chicken Bouillon. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 6 clove
• 2 tbsp
• 2 cup
• 4 tsp

Method (preview)

1. 1

   Heat the oil in a deep frying pan over high heat.

2. 2

   Add the rice, and continue saut� until the rice turns opaque and golden brown.

3. 3

   Add the chile, garlic, and onion and saut� for a few more minutes.

4. 4

   Beware the fumes!!!

5. 5

   Be careful not to let the rice brown or over brown.

6. 6

   Stir the peas in with the rice. Do not stir again during cooking!

7. 7

   Combine the coconut milk with the bean liquid. Add water to make 4 cups of liquid.

8. 8

   Add to the rice and bring to a boil. Immediately reduce the heat to simmer.

9. 9

   Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice.

10. 10

    Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender.

11. 11

    Allow to sit covered for another 1/2 hour.