Pressure Cooker Caribbean Rice and Beans

This is a great ethnic dish that comes together beautifully. It's satisfying enough to be an entree with onions, plum tomatoes, rice, coconuts and plantains.

Cooking MethodPressure Cooker

Ingredients

1 tablespoon oil
2 teaspoons garlic, minced
1 cup onions, coarsely chopped
1 red chili pepper, seeded and chopped, or crushed red pepper flakes
1 cup red bell pepper, diced
1 cup plum tomatoes, coarsely chopped
2 cups boiling water (use higher amount in jiggle-top pressure cookers)
1 1/2 cup long-grain brown rice
1/2 cup unsweetened coconut
1/2 teaspoon dried thyme or oregano leaves
1 teaspoon salt
1 cup cooked pigeon or black-eyed peas
1/4 cup cilantro, finely minced
2 ripe plantains, peeled and cut on diagonal into thin slices and fried

Instructions

1. 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.

2. 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.

3. Add cooked peas and cilantro. Stir well to distribute coconut. Serve topped with plantains.