Rice and Beans Cooked in Coconut Milk with Fish

I was talking with a coworker the other day and somehow the conversation turned to food - chili peppers in particular, and how to best use them - we were both fans of controlled heat! She is from Jamaica and told me how she makes beans and rice. The key is cooking the rice in coconut milk. Ingredients included red beans, thyme, garlic, chili pepper and green onions. She also said she liked serving it with cod fish.

Lisa and I talked it over and decided to give it a try but with a few changes - using fresh field peas instead of red beans and tilapia instead of cod. It turned out great. I know you will love it.

For the rice and beans:

Ingredients

2 Tbsp olive oil

1/2 yellow onion, chopped

2 garlic cloves, chopped

1 cup jasmine rice

1/2 teaspoon grated fresh ginger

1 cup water

1 can coconut milk  (14 oz)

1 cup shelled field peas

1 teaspoons dried thyme

1 whole fresh chili pepper

Juice of 1 lime

Directions

Heat the oil in a medium pot over medium-high heat. Add the onions and sauté for 4-5 minutes, until they begin to brown on the edges.

Add the garlic and rice, stir well and cook for another 2-3 minutes, stirring often.

Add the grated ginger, salt, water and coconut milk and stir well. Add the field peas and sprinkle the thyme over everything. 

Add the whole chile; it will season the rice much like a bay leaf would. Bring to a simmer, then turn the heat to low and cover.

The rice should be done in about 15-20 minutes, depending on the type of rice you are using (some long grained rice takes longer to cook). Check after 15 minutes. 

Once done, remove from heat and cover for 10 minutes. To serve, fluff with a fork. Sprinkle with a little lime juice. Discard the pepper (or eat it, if you dare!)

For the Fish:

4 Tilapia filets
Juice of one lemon
Olive oil
Salt and pepper
Green onions sliced in rings

Cut the tilapia filets in half lengthwise and remove the red bloodline. Drizzle with a little olive oil and sprinkle with salt and pepper.

Saute and brown in a pan. Give them a squeeze of lemon juice.

Serve on top of the rice and beans and add the green onions 

Curry Shrimp and Scallops with Cilantro Rice

Curry-coated scallops and shrimp with chewy brown rice seasoned with cilantro, scallions and lemon. Lot of flavor going on. Yah, that's right!

For two people with maybe a little leftover rice. For more, increase using these ratios.

1/2 lb sea scallops
1/2 lb medium shrimp
1 teaspoon curry powder
1 tablespoon butter
3 cups cooked brown rice
1/2 cup fresh cilantro
3 scallions thinly sliced  
juice of one lemon
1/4 cup white wine
Salt & Pepper
Optional - chili pepper sliced in rings - amount is to your personal taste

Cook the brown rice and set aside.

Rinse and pat dry the scallops and shrimp and sprinkle both side with curry powder, salt and pepper,

Heat the butter in a large.non-stick skillet over medium heat and add the scallops and shrimp cook until golden brown, about 2 - 3 minutes per side. Remove to a plate.

Deglaze the pan with the white wine and add the brown rice, cilantro, scallions, lemon juice, and chilies, if using and a pinch of salt and pepper. Cook stirring until heated through.

Top with the scallops and shrimp.  Serve up and enjoy!  

And enjoy the leftover rice!

Arancini

Arancini are fried stuffed rice balls. The name literally means "little oranges" because that's what they resemble. They are a southern Italian specialty and there are probably as many versions as there are different versions of lasagna or ravioli. They can be stuffed simply with just cheese or just meat or a combination of ingredients - cured meats, cheeses, olives, raisins, minced vegetables, herbs usually mixed into a tomato sauce, or sometimes not. It comes down to how your family made them or how creative you want to be. The ones we make are filled with ground pork, sun-dried tomatoes, pine nuts, golden raisins, garlic, mozzarella and tomato paste.  I think you will like them!

Arborio rice, cooked, then spread out in a thin layer to cool. It will be sticky and that's good.

Golden raisins, pine nuts, sauteed garlic, sun dried tomatoes, tomato paste

1/2 lb browned ground pork

Mix together all of the above ingredients plus 1 cup shredded mozzarella and salt & pepper.

With a spoon, scoop up a handful of the cooled rice and shape it into a small ball in the palm of your hand. Make a well in the center of the ball and add in 1 tablespoon of the stuffing. Work the rice so that it completely encloses the filling, add more if necessary and re-form the rice into a smooth ball. Continue forming arancini with the remaining rice and filling. 

Roll the arancini in whisked eggs and then into seasoned breadcrumbs 

Set aside on a baking sheet lined with wax paper. These can be made up to this step the day before and refrigerated

Fry in olive oil until browned on all sides

Serve as part of an antipasti platter