Jamaican rice
Jalapeño, fennel, rosemary, and allspice are among the flavors in this simple rice dish.
Servings: 3
Preparation Time: 50 minutes
Ingredients
- 1 cup rice
- 1/4 cup split peas
- 2 cups water
- 3 cups chopped, fresh cherry tomatoes
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 4 dried jalapeños
- 1 three-inch stick of fennel
- 4 peppercorns
- 2 sprigs rosemary
- 1 tsp salt
- 1/4 tsp allspice
- 1/8 tsp coriander
Steps
- Put rice, split peas, and water into a pot, and bring to a boil.
- Put everything else into the pot, putting the fennel and jalapeño on top
- Simmer for 40 minutes
- You’ll probably want to remove the fennel and jalapeño at this point.
You can vary the recipe by adding browned beef, bacon, or tofu, and peas or onions. It goes wonderfully with fried chicken, and for a great bread, use three-layer corn bread.
Use a blender or food processor for the tomatoes, but don’t process too much. Leave them chunky. And wild fennel works fine if you have some in the back canyon.
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