Season duck with salt and pepper. Brown in oil and remove from pan. In the same oil brown the garlic, onion and tomatoe and then add coriander and hot pepper. Cook for 2 minutes. Return duck to pan and add water and beer. Cook over moderate heat until duck is almost tender. Add peas and rice. Season and cook for 10 minutes over high heat. Reduce heat and simmer about 15 minutes or so until rice is dry. Five minutes before removing from heat add 1/4 cup oil and stir lightly. Chicken may be substituted for duck.

From:   Andrew Healy
Posted By:   Chile Head Mailing List;CHILE-HEADS DIGEST V3 #01
Post Date:   Fri, 19 Jun 1998

1. In large deep saucepan heat olive oil, and saute garlic, onion, celery, carrots and chili powder, until onion is translucent.
2. Add chiles and mushrooms and saute 5 min. more.
3. Stir in beans, bean stock and cilantro. Season to taste.
4. Cover and simmer over low heat about 10 minutes, stirring occasionally.
5. Serve over rice.

DIRECTIONS FOR BASIC BEANS:
1. Prepare beans by soaking overnight.
2. Cook covered, with onion and lemon juice, until tender. Do not stir during cooking.
3. Add salt to taste 4. Set aside until next day. They should be somewhat soupy.

From:   Richard Simmons Deal-A-Meal Golden Edition Cookbook
Posted By:  
Post Date:  

From: Adapted from Chef Paul's, page 190
Posted By: Julie Bertholf Via:SOAR - the Searchable Online Archive of Recipes
Post Date: Fri, 28 Jun 1996

Method
Heat a well seasoned pan (wok is best) Add the oil and heat until hot, add the chicken stir fry, Add the garlic and chopped chillies when chicken is still pink Add the Oyster Sauce, Add the rice (make sure all big chunks are broken up) Stir fry Add the fish sauce and Bao Kraopao and stir until leaves are wilted Garnish with Cilantro/Basil(Bao Kraopao) leaves and sliced cucumber Allow about 1 1/2 cups of rice per person for a main course. This is so easy and tasty. I like the smokiness of roasted chiles in this dish, and sometimes I add this as I stir fry. My family likes it hot!
Variations:
You can also toss some shrimps on top that you saute in butter/olive oil and garlic and a splash of sherry. Leftover meats work well as pork or whatever you have. Sometimes I use some sugar peas at the last. The chiles, fish sauce (NOT soy sauce) and Thai basil are the key ingredients.

From:
Posted By: Shantihhh@aol.com
Post Date: Thu, 17 Dec 1998

Rice and peas (or beans) is a very popular dish throughout the Caribbean, and perhaps because eating rice with hot foods helps to tame the fire. (Not this rice!) The peas used in this recipe are called pigeon or gungo peas. They are about the size of garden peas and are usually found dried. However, cooked, canned pigeon peas are also available. If they are not available in your area, black-eyed peas or kidney beans can be substituted. (Not the same, however) If using canned peas, drain and reserve the liquid.

Heat the oil in a deep frying pan over high heat. Add the rice, and continue saute until the rice turns opaque and golden brown. Add the chile, garlic, and onion and saute for a few more minutes. Beware the fumes!!! Be careful not to let the rice brown or over brown.
Stir the peas in with the rice. Do not stir again during cooking! Combine the coconut milk with the bean liquid. Add water to make 4 cups of liquid. dd to the rice and bring to a boil. Immediately reduce the heat to simmer. Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender. Allow to sit covered for another 1/2 hour.
Great with jerk chicken!
Serving Ideas : Take to a hotluck with a bunch of chileheads.
As prepared for Boston Area Chile-Heads Hotluck. May 13, 1995

From: Chile Pepper Magazine Feb 93 by Garry Howard
Posted By: . garry@netrelief.com
Post Date:

Place Rotel and veggies in small pot; bring to boil. Toss in CousCous, stir, cover, and remove from heat. Wait five minutes, fluff with fork, and enjoy.

From: Chet Bacon, hcbacon@connix.com
Posted By: Chet Bacon, Via:Chile Head Mailing List
Post Date: Fri, 15 Jan 1999

Trim ends off beans, cut into 1/4-inch pieces and put into a heavy,2-quart saucepan. Steam or cook over medium heat until crisp tender,about 7 to 8 minutes. Drain well and set aside on a plate. (If they stay in the hot pan, they will continue to cook.) Chop onion, seed and chop jalapeno peppers finely and mince garlic. Heat oil in large, heavy, nonstick skillet or wok; add onion,peppers and garlic and stir-fry until onion is translucent but notbrown, about 2 minutes. Bring chicken broth or water to a boil in same pan in which beanswere cooked. Stir in couscous, allow to return to a boil and immediately turn off heat and cover. Let stand 10 minutes then fluff with a fork. Cut zucchini into small dice and add to onion. Cut corn from cob and chop tomatoes; add both to pan. Cook just until zucchini is crisptender. Return cooked green beans to pan long enough to heat through.Season with freshly ground black pepper. Just before serving, lightly stir in chopped basil or cilantro, if desired. Serve immediately over couscous. Makes 4 servings. From: The Record
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Tue, 18 Aug 1998

Cook rice according to package directions. Microwave is best. Takes about20 minutes. Meanwhile, in saucepan, combine cans of beans, 2 cans water, Louisiana hot sauce (Red Devil is right kind but not Texas Pete or tabasco. Sauce is based on cayenne peppper.) Also onion, Creole and/or Cajunseasoning, avail. in spice or Cajun section of store; but LOOK OUT FORTHOSE THAT CONTAIN SALT if so, don't add too much and don't add extra salt.If Cajun seasoning contains salt, you can easily get too salty! Also mayadd cayenne pepper to taste; Black pepper. Chop up sausage (any kind is OKas long as "Fully cooked"; hot is preferable to most who prefer a hottaste!) Taste as you go to make sure not too salty or too hot. Boil slowlyfor about 20 minutes, until it begins to thicken and smells REAL good.Serve beans in bowl OVER white rice.

From: Gerald Edgerton. Via SOAR the Searchable Online Archive of Recipes
Posted By:
Post Date: Wed, 09 Oct 1996

Soak the rice in the hhot water for about half an hour, drain well and dry in oven....heat oil in good sized pot, add the dry rice, and cook on high until the rice starts to brown somewhat, then add all the eggies at once, and the cumin and salt, stir this around until the juice from the veggies starts to disappear and start adding the stock, a little at a time,somewhat like a pilaf, until you can finish adding stock, and then close lid, turn heat to simmer, and cook on simmer for about 25 minutes, remove from heat and let sit for 10 minutes, stir and serve...this is as good as any that I have ever eaten in a Mexican place in Mexico, so try it and enjoy it...it is a perfect foil for really hot, spicy foods, as the chile heads are accustomed to.... Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Wed, 05 Aug 1998

Soak the rice in the hhot water for about half an hour, drain well and dry in oven....heat oil in good sized pot, add the dry rice, and cook on high until the rice starts to brown somewhat, then add all the eggies at once, and the cumin and salt, stir this around until the juice from the veggies starts to disappear and start adding the stock, a little at a time,somewhat like a pilaf, until you can finish adding stock, and then close lid, turn heat to simmer, and cook on simmer for about 25 minutes, remove from heat and let sit for 10 minutes, stir and serve...this is as good as any that I have ever eaten in a Mexican place in Mexico, so try it and enjoy it...it is a perfect foil for really hot, spicy foods, as the chile heads are accustomed to.... Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Wed, 05 Aug 1998

Hello all...Two nights ago we had a boneless pork loin, slathered with Walkers Jerk Rub, which had been marinated in a plastic bag with this for 48 hours...got it outta the bag, and put it inna oven at 300F for about 4 hours(2-3 lb roast) Put water in the bottom of pan and as this was a convection oven, kept adding water. It was very good! Tonight, not ever having the same thing twice inna row, we had the pork, sliced cold, fat removed, and with it I devised a Sort of Mexican Rice, recipe follows:

Put oil in pot, heat and add the onion, garlic, peppers and simmer for about five minutes until onions are transparent..throw in the tomatoes and stir this mess around for awhile until the liquid disappears, then add the rice, sprinkle it all over the top of the veggies, cover for about another two minutes...lift lid, stir rice around, add the stock, bring to boil, turn down to simmer, add salt and Calvins and cover for about 15 minutes....set timer! When the timer goes off, check for seasoning, add whatever it needs, salt, sugar, cumin or whatever, cover again, remove from heat and let sit, covered for aboput five minutes before serving...you could add Mexican Oregano, if desired. I served the meat and the rice with a foil of creamed celery and carrots, NOT hot, as a counterpoint to the heat in the rice and the flavour in the meat....Walker's Wood Jamaican Jerk sauce is absolutely the best there is(all disclaimers, dont even get a free bottle!!!But boy it is good! Hope whomever tries this likes it as much as we did....Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sat, 30 May 1998

The day before, at least, cook one cup of rice, according to the directions I gave with the curried chicken recipe the other day. This should give you about four cups of left over or cold rice...it should be at least a day old!! IMPORTANT. Then proceed as follows:

METHOD:
Use a hot wok, or a large pan, wok preferred, heat to HOT, put a good dollop of peanut oil in the wok, add the garlic, ginger, half the green onions and stir fry for about two minutes, add the hot paste, and mix well, throw in all the vegetables, add the egg, and mix again stirring the egg into the veggies, then all at once add the rice, breaking up the clumps of rice as you stir fry and add in about two to three tablespoons of either the cooking wine or the fish sauce...add about 2-3 tbls of hot water, and continue to stir fry...this is all on hot to medium hot heat in a wok...turn heat down, add a little more water if dry, and cover for about two minutes...stir fry once more, and serve, garnished with the remaining green onions....notice: NO SOY sauce was added...use a light Soy sauce(kikkoman)(no affilliation) or the same at the table....before you take it outta the wok, check for seasoning...this is where I add more heat...Calvin's powder, or even cayenne, and check for salt, maybe even a little sugar...This is a terrific recipe, and you may add shrimps. chopped up cooked chicken, ham or whatever suits your taste buds, just before the last stir in the wok! I realize that this is a long recipe...try it anyway!

About WOKS Go to an oriental market, get one of their steel ones, scrub it WELL! Put it into an extemely hot oven for at least a half hour, let it cool in the oven, season it with peanut oil, heat it again on the stove(get a wok ring with it, that fits on either gas or electric), wipe it out and re season it with peanut oil...it will then be usable and will not stick! The Chinese used to season them in a fire, and use sand to clean them, scrubbing with the sand...Dont use soap on this wok after seasoning...hot hot water and a brush, then dry it well, then re heat it. I have one that I have used for 20 yars, it is black, and works better that teflon! Have fun Alda, and whomever else does this, Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Tue, 26 May 1998

This is a slightly modified version of that appeared in the February issue of Gourmet.

Chop cilantro and thinly slice scallions. In a large nonstick skillet cook cumin seeds in oil over moderately high heat, stirring, until fragrant, about 1 minute. Add rice and fry, stirring occasionally, until heated through, about 3 minutes. Add vinegar and soy sauce, stirring to coat rice, and stir-fry until liquid is evaporated. Stir in cilantro, scallions, and peas and stir-fry until heated through, about 2 minutes, seasoning with salt if necessary.
Serves 4 to 6 as a side dish.

From: Gourmet February 1999
Posted By: Epicurious.com
Post Date: 3/1/99

[I paraphrase] Saute the rice in the fat until browned. Add onions, saute 'til soft. Don't burn the rice. Puree the chiles and garlic [now why must one chop 'em first? no reason, IMO] w/some of the stock until smooth. Add to the rice and keep cooking over low heat for 5 min. Add remaining stock, stir, cover and cook (transfer to a larger pot/dish if needed, re: rice expands) at 350 F. for 45 minutes.
Give it a whirl...and my apologies to the blatent theft of this recipe.
Peace, Hendrix, and Chiles.......

From: Dave DeWitt and Nancy Gerlach'sThe Fiery Cuisines
Posted By: Rael64< Via:Chile Head Mailing List
Post Date:

In a medium saucepan, combine the onion, jalapeno, garlic, and vegetable broth. Bring to a simmer, covered, over moderate heat and simmer until the vegetables are softened, about 5 minutes. Add the rice, cumin, salt, pepper, and 1 1/2 cups water. Bring to a boil over high heat. Cover and reduce the heat to the lowest setting. Cook for 15 minutes. Add the spinach and stir it in gently with fork. Cover and cook until the rice is tender and all the liquid has been absorbed, about 5 more minutes. Remove from the heat. Stir in the cilantro gently with a fork.
Serves 4.

From: Everyday Cooking with Dr. Dean Ornish ($25.00, 1996, HarperCollins, New York).
Posted By: DrBobJ2@aol.com Via:Chile Head Mailing List
Post Date: Mon, 10 Aug 1998

For the few of us who are very low fat eaters, here's Paul Prudhomme's very low fat recipe for RB&R.

Feel free tofire it up as you see fit; the next time I make this I'm going to try some habanero powder from the habs I just got finished drying

Day 1: Add enough water to the red beans to cover them by 3 or 4 inches, and soak overnight in the refrigerator. As the beans absorb the water; they'll more than double in volume.

Day 2: Combine the seasoning mix ingredients in a small bowl. Drain the beans and set them aside. Preheat a heavy 5-quart pot, preferrably non-stick, over high heat to 350 degrees, about 4 minutes. Add 2 CUPS of the onions, the bell peppers, and the celery, and 1 TABLESPOON of the seasoning mix. Stir and cook until the vegetables start to turn brown, about 5 minutes. Add 1/2 CUP of the stock, scrape the bottom of the pot to clear all the browned bits, and cook 3 minutes. Add the REMAINING 1 cup of onions, stir, and cook 5 minutes. Add the drained beans, 5 CUPS of the stock, and the REMAINING seasoning mix. Stir and cook for 45 minutes, scraping the bottom of the pot occasionally to check for sticking. Add 1 CUP grape juice and continue to cook for 25 minutes. CAUTION: At this point, the starches in the beans start to break down and sticking will occur more often. It is therefore important to check and clear the bottom of the pan frequently. Add the REMAINING stock and grape juice, turn the heat to medium, and cook until the beans are tender, and the liquid is thick and begins to look creamy, about 30 to 35 minutes. Serve over the rice.

NOTES : Red beans with rice is an old traditional New Orleans Monday supper dish. Monday used to be wash day, and the story goes that the beans could simmer while the laundry was being done. When the wash was finished, so were the beans. In the past, in order to make the beans really good, the cook started off with a lot of oil. While this recipe eliminates the oil, it still is mouth-watering.

MAKES ABOUT 7 CUPS, ENOUGH FOR 6 MAIN-DISH SERVINGS

From: Paul Prudhomme in "Fork in the Road"
Posted By:
Post Date:

DIRECTIONS:
Cut up the chicken in bite size pieces (about 12) wash with either lime, lemon or vinegar, drain as much water as possible. add all the seasoning up the Accent. Mix well with your hands let sit to season the meat 'to the bone' at least 1 hour but longer the better. If overnight then refrigerate.

heat the oil over med-high heat until very hot. add sugar and watch very carefully keeping the meat, pot spoon pot cover or splatter screen handy. when the sugar is very dark brown (caramelized) add the meat carefully and stir to brown all pieces. (I try to squeeze out any liquid in the bowl to avoid a big splash and to allow the meat to fry rather than boil)

Turn the heat to med-low and let it fry for about 5 mins. turning frequently. wash the rice and add to the meat and stir fry this for about 1 min. add the rest of the ingredients and fry for another minute. add 3 cup of water and bring the pot to a boil. turn heat down to low and cook covered. Drink the rum now. check the pot after about 8-10 mins. and turn it making sure its not dried out yet if necessary add a little water. when the rice is tender remove cover and turn the heat off. let it sit for a few minutes and stir it up a little to dry out.

serve with the usual slice cucumbers, tomatoes, lettuce, cress etc accompanied by a good W.I. rum.

From: Trinidad
Posted By:The Exotic Kitchen
Post Date: 2/17/98

I have a rice cooker, which I have not used in many years, it is a National, made by Panasonic, and I believe that it is the only good one.They are OK but I use an ordinary pot, Revereware 2 qt, and the tried, proven, foolproof method.....1 cup of long grain rice, 1 1/4 cup of water, bring to boil, cover, turn to simmer and time for 14 minutes, remove, fluff, and let sit for 5 minutes covered. This makes absolutely the best rice, and as any CH who has done any of my recipes, knows, I use Thai rice, almost exclusively. I use a different method for Arborio rice, follow the directions of the pkg. I found that rice cookers did not save any time, used as much electricity, and were much more of a nuisance to store, which a pot is not, and can be used for all of the other things you use a pot for! (try putting a rice cooker under the bed!)Cheers, Doug in BC

From: Doug Irvine
Posted By: dougandmarie@home.com
Post Date: Mon, 22 Nov 1999

Place the water and ham hock in a pressure cooker, check to make sure the steam release holes are clear and cook for 5 minutes. Add the pinto beans and cook 20 minutes more. Add the rice, and when the pressure cooker "hisses," cook for another 5 minutes.

While the rice and beans cook, heat the oil in a large skillet and saute the onion and garlic until the onion becomes translucent. Add the red pepper, jalapeno peppers, oregano and tomatoes, stirring and chopping as you go. Add 1/4 c of the reserved tomato juice, half of the salt and half of the pepper. Lower the heat and simmer 15 minutes.

After the rice and beans have cooked, remove the ham hock, slice off 2 ounces of lean meat and reserve. Add the cooked rice and beans to the pepper-tomato mixture in the skillet. Stir in the reserved ham hock meat, 2 tablespoons of the cilantro, the capers and the remaining salt and pepper.

To serve: Spoon into bowls and garnish with the remaining cilantro. My personal notes:

The recipe is very flexible in the type of chiles used. I usually blend a couple of types for complexity. The dish is also great for splashing on your favorite hot sauce too. I also usually add beer instead of water when things are looking a bit too dry. It also can be fun to mix in a few different types of beans, like black beans and pintos. It isn't a requirement to use a pressure cooker, but it is fast and the flavor from the ham hock to the beans is greater.

From: the First Bay Area Chile Heads HotLuck
Posted By: The Chile-Heads Recipe Collection
Post Date:

Heat oil in a large sauce pan. Saute onion, garlic, green peppers and celery 5 min. Add spices, tomatoes, vinegar, broth. Simmer 10 min. Addbeans, more broth if necessary, hot sauce and salt. Heat through. Cook 5min. Cook rice. Remove bay leaves. Serve over white rice. -
NOTES : Although there is no meat in this dish it is satisfying to those accustomed to eating meat with every meal.

From: Susan Powter
Posted By: Peg Baldassari
Post Date: 23 Mar 1997

Drain the beans, place them in 2 quarts of water with the salt pork, and bring to the boil. Reduce heat, and simmer, covered, for 45 minutes. Add the chopped onions, green onions, bell pepper, and garlic; and cook slowly for 2 to 3 hours, stirring occasionally. Test the beans after 2 hours. They shout be tender not mushy. Add the parsley, salt, peppers, oregano, bay leaves, hot sauce, and Worcestershire. In a large pot combine with the cooked rice. May be made ahead and reheated over low heat or in the microwave.
Yield: 4 to 6 servings

From:   Nathalie Dupree Cooks, TVFN
Posted By:   SOAR - the Searchable Online Archive of Recipes
Post Date:   08 February 1997

Heat the oil in a heavy 10 to 12-inch skillet until a light haze forms above it. Add the onions and bell pepper and cook for about 5 minutes while stirring frequently or until the vegetables are soft but not brown.
Add the rice and stir for 2 to 3 minutes or until the grains are evenly coated.
Add the coconut milk, tomatoes, and salt and bring to a simmer over moderate heat. Cover the pan tightly and reduce the heat to the lowest point. Simmer for an additional 20 minutes or until all the liquid has been absorbed and the rice is tender.
Remove the pan from the heat and stir in the chilies. Season to taste. Cover again and let the rice rest at room temperature for about 10 minutes before serving.

From: Copyright © 1993-1996 Culinaria Online. ALL RIGHTS RESERVED.
Posted By:
Post Date:

I usually eat this for a quick lunch or dinner. If it's on hand, I sometimes add left over chicken (BBQ chicken works very well) instead of the beans. Put all ingredients in a large microwave safe dish and mix well. Cover with seran wrap and cook until broccoli is tender. (this usually takes about 4 minutes on high im my oven). Note: Any fresh vegetable works great in this dish. I have used; cauliflower, carrots, zuccini, squash, eggplant......use your imagination! Enjoy.

From: Rob Lusk
Posted By: Rob Lusk
Post Date: 3/1/99

Bring to boil. Stir. Put oven on minimum, put lid on pot & cook until done (without raising lid, if you can :), about 15 minutes.

From: Karen Haigh, Via: the Dinner Co-op
Posted By: the Dinner Co-op
Post Date: