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Barefoot Rice and Peas with Pigtail and Salted Beef
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Barefoot Rice and Peas with Pigtail and Salted Beef

2 hPara 6Nutri-Score C€€
de @spicejamaica2 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • red kidney beans (dried, rinsed and soaked)Despensa400 g
  • pigtail (cut into pieces, boiled and rinsed)Carne500 g
  • salted beef (cut into pieces, boiled and rinsed)Carne300 g
  • coconut milk (fresh)Despensa400 ml
  • rice (washed and drained)Cereales500 g
  • scallion (chopped)Frutas y verduras4 piezas
  • thyme (fresh sprigs)Frutas y verduras4 piezas
  • hot pepper (whole)Frutas y verduras1 pieza
  • pimento seeds (whole)Especias6 piezas
  • garlic (cloves, crushed)Frutas y verduras4 piezas
  • jerk seasoningEspecias15 g
  • reggae blend seasoningEspecias15 g
  • garlic and herb blendEspecias15 g
  • saltEspecias5 g

por ración

Nutrición

548kcal

Carbohidratos
67 g
Proteínas
22 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Cazo
  • Escurridor
  • Bol

paso a paso

Preparación

  1. Boil the peas

    • Rinse the red kidney beans and put them in a pot with water.
    • Boil until the peas start to soften.
    Paso 1

  2. Boil the meats

    • Boil the pigtail and the salted beef in water to remove excess salt and impurities.
    • Drain and rinse the meats.
    Paso 2

  3. Combine peas and meats

    • Add the drained pigtail and salted beef to the pot of peas.
    • Let them cook together so the flavours come together.
    Paso 3

  4. Season the pot

    • Pour in the coconut milk.
    • Add the scallion, thyme, hot pepper and pimento seeds.
    • Crush the garlic and add it with the jerk seasoning, reggae blend and garlic and herb blend.
    Paso 4

  5. Add the rice

    • Wash the rice well and drain it.
    • Stir the rice into the pot and add water as needed.
    • Season with salt and bring to a boil.
    Paso 5

  6. Cook the rice and peas

    • Cover and cook on low heat until the rice is tender and the liquid is absorbed.
    • Fluff and serve hot.
    Paso 6
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