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Matty Matheson Rice And Peas Recipe

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Matty Matheson's Perfect Breakfast Is Four Slices of Bologna, an Egg, and a Slice of American Cheese
Matty Matheson's Perfect Breakfast Is Four Slices of Bologna, an Egg, and a Slice of American Cheese from www.esquire.com

Description

Matty Matheson Rice and Peas Recipe is a simple and delicious Caribbean-inspired dish. This recipe is perfect for a family dinner or a weekend get-together with friends. The dish is made with white rice, kidney beans, coconut milk, and a blend of aromatic spices. The dish is easy to prepare and can be customized to suit your taste preferences.

Prep Time

The preparation time for Matty Matheson Rice and Peas Recipe is around 10 minutes. However, it is recommended to soak the kidney beans overnight or for at least 6 hours to reduce the cooking time.

Cook Time

The cooking time for Matty Matheson Rice and Peas Recipe is approximately 45 minutes.

Ingredients

The ingredients required for Matty Matheson Rice and Peas Recipe are:
  • 1 ½ cups of long-grain white rice
  • 1 can of kidney beans, drained and rinsed
  • 1 can of coconut milk
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 scallions, chopped
  • 1 teaspoon of dried thyme
  • 1 teaspoon of ground allspice
  • Salt and pepper to taste
  • 2 cups of water
  • 2 tablespoons of vegetable oil

Equipment

The equipment required for Matty Matheson Rice and Peas Recipe are:
  • A large pot with a lid
  • A wooden spoon
  • A measuring cup
  • A measuring spoon
  • A can opener
  • A knife
  • A cutting board

Method

The method to prepare Matty Matheson Rice and Peas Recipe is as follows:
  1. Drain and rinse the kidney beans in a colander.
  2. Chop the onion, garlic, and scallions.
  3. In a large pot, heat the vegetable oil over medium heat.
  4. Add the onion, garlic, and scallions and sauté until the onion is translucent.
  5. Add the rice, kidney beans, thyme, allspice, salt, and pepper to the pot and stir to combine.
  6. Add the coconut milk and water to the pot and stir to combine.
  7. Bring the mixture to a boil over high heat.
  8. Reduce the heat to low and cover the pot with a lid.
  9. Simmer for 20-25 minutes or until the rice is tender and the liquid is absorbed.
  10. Remove the pot from the heat and let it sit for 5 minutes.
  11. Fluff the rice with a fork and serve hot.

Notes

  • You can use any type of long-grain white rice for this recipe.
  • For a spicier version, you can add a chopped scotch bonnet pepper.
  • If you don't have coconut milk, you can substitute it with chicken or vegetable broth.
  • If you don't have kidney beans, you can use black beans or pigeon peas.
  • You can add some fresh chopped herbs like cilantro or parsley for extra flavor.

Nutrition Info

The nutritional information for Matty Matheson Rice and Peas Recipe is as follows:
  • Serving Size: 1 cup
  • Calories: 326
  • Total Fat: 12g
  • Saturated Fat: 8g
  • Cholesterol: 0mg
  • Sodium: 21mg
  • Total Carbohydrates: 49g
  • Dietary Fiber: 4g
  • Sugars: 2g
  • Protein: 7g

Recipe Tips

  • Make sure to soak the kidney beans overnight or for at least 6 hours to reduce the cooking time.
  • Don't skip the sautéing step as it adds flavor to the dish.
  • Adjust the salt and pepper according to your taste preferences.
  • You can use a rice cooker to prepare this dish as well.
  • Leftover rice and peas can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and easy Matty Matheson Rice and Peas Recipe with your family and friends!


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