Oaxacan Rice and Beans
Make and share this Oaxacan Rice and Beans recipe from Food.com.
Jamaican Short Ribs (Crock Pot)
Make and share this Jamaican Short Ribs (Crock Pot) recipe from Food.com.
Jamaican Rice and Peas
The peas in this aren’t really peas at all, but red beans. It is customary in the Caribbean to refer to beans as “peas”. This recipe uses coconut cream, but the flavor is mild and not overpowering–just enough to give a hint of island flavor. The scotch bonnet is not as fiery as you’d think as well, since it is added whole and not cut (to expose the seeds and membranes). If you want it hot, you can cut it open, but the dish has a mild flavor of chile overall. Great serving ideas for this recipe would include jerk chicken, calalou, conch chowder, beef patties, or curry. For dessert, I have served this with Caribbean Lime Mousse (recipe posted here).
Brazilian Feijoada (Vegetarian)
Feijoada is the national dish of Brazil. It’s served everywhere in Brazil, from beach-side stands to the finest restaurants. This version captures the spirit of feijoada minus the meat. Chipotle pepper adds a hint of smoky heat.
Crazy Rice – Brazilian
This is a recipe that I found in Steven Raichlen’s “The Barbecue Bible” for Brazil. You can also make this in a vegetarian form by leaving out the bacon and increasing the oil to 2 tablespoons.
