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Cooking Caribbean
Riz Cole avec Pois
One of the most common dishes, this recipe is cooked in Haitian homes on a regular basis. Variations including using pigeon peas and kidney beans.
Serves 6 to 8
Ingredients
1 can (15.5 oz) Small Red Beans
2 ½ cans Long Grain White Rice (Preferably Jasmine White Rice)
¼ cup Vegetable or Corn Oil
4 slices Thick Bacon (Turkey Bacon can also be used) Diced
1 Medium Onion - Diced
1 tbsp. Minced Garlic
2 cans Water
1/3 cup Frozen Coconut Cream
1 Packet of Sazon Goya (Con Cilantro y Achiote) Seasoning Salt
1 tbsp. Lily Golden Butter (Beurre Chaloner)
½ tsp. Whole Cloves (10 to 12)
1 tsp. Lawry’s Seasoned Salt
½ tsp. Ground Black Pepper
1 tsp. Soy Sauce
1 tsp. Adobo All Purpose Seasoning
½ tsp. Salt
2 Fresh Thyme Leaf
Method
Place oil in a 3 to 4 Qt. heavy pan (Dutch oven) on high heat. Add bacon and cook until crispy and golden brown. Add garlic, then onions and stir. Let mixture simmer for about 1 minute. Drain beans and set bean water on the side. Add beans and mix. Add two cans (31 oz) of water (including the bean water). Then add all the remaining ingredients (except rice) and bring to a boil. Stir well. (Use the empty can to measure the rice). Rinse rice in cold water and drain well. Add rice, stir and reduce heat until water has evaporated. Stir and cover tightly. Cook on low heat for about 20 minutes.
Source: http://www.everythinghaitian.com