Cowboy Butter Caribbean Rice and Peas

A Spicy Blend of Jamaican Cuisine Staple and Wild West Tastes.

Hey, foodies! This is a food guide that is about to give your taste buds a ride. It is a blend of the smoky, garlicky kick of cowboy butter and the creamy and fragrant wizardry of Jamaican rice and resulting in cowboy butter Caribbean rice and peas, a Jamaican rice and peas staple. It is not a typical rice and peas recipe, but a tasty side dish with the ruggedness of the American Southwest and the Caribbean rice and beans.

Looking to make a Sunday dinner recipe or need to satisfy a craving for serious Caribbean flavours, this simple cowboy butter Caribbean rice and peas recipe will get you to the land of flavour.

Towards the end, you will have a one-pot Jamaican rice dish, and suggestions to make it your own, as well as the best ideas to pair with cowboy butter Caribbean rice and peas. Let’s get cooking!

What is Cowboy Butter? The Wild West Star

We shall begin with the game-changer: cowboy butter. A flavour explosion, this compound butter is a favorite with the combination of handpicked herbs, heat, and fresh herbs and garlic. It is a natural ingredient in a ranch-style food, which would match well with steaks or bread, yet it causes our time-honoured Jamaican rice and peas to be taken to the next level in this case. The coconut milk and Caribbean herbs and spices go well with the richness of the butter to produce a bold and balanced dish.

It is as simple as making cowboy butter. Add half a softened butter, and combine with 4-5 cloves of garlic (finely chopped), 2 tablespoons chopped fresh parsley, 1 tablespoon chopped chives, some zest and lemon juice to provide it with some lightness. To give it a touch of hot Scotch bonnet, add 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, a pinch of cayenne, and to complete the Caribbean flavour, add 1/4 teaspoon piment seeds (or allspice of Jamaica).

Blend into a paste and roll it up in the form of a log with the help of plastic wrap and refrigerate it for 30 minutes. Cut it into slices and melt it down your fluffy coconut rice–magic.

What makes this go so well with Caribbean rice and beans?

The smoky, garlicky flavours of the butter balance out the sweetness of coconut milk, as well as the spices replicate the Jamaican cooking culture of adding allspice berries and fresh thyme. It is an amalgamation that shouts out loud Caribbean tastes.

The Soul of the Dish: Real Jamaican Rice and Peas.

Next, we will discuss the most famous dish of this meal, Jamaican rice and peas, a Jamaican classic that is as much a part of the country as jerk chicken on the beach cookout. Although the term implies otherwise, the preparation of beans, usually red kidney beans but occasionally pigeon peas as an option,-simmered in long-grain rice in a spicy broth.

This is genuine Jamaican rice and peas, in which all layers count: coconut milk to be creamy, scotch bonnet pepper to add a slight spicy taste, Scotch bonnet, the herbs and spices of the Caribbean, fresh thyme, and allspice berries to give it the distinctly island flavour.

Grounded in the West African influences that have been introduced to the cowboy butter Caribbean rice and peas, a favourite recipe of a Sunday dinner is typical served with jerk chicken as a pairing or curry goat. Our one remains faithful to the Jamaican culinary tradition yet incorporates cowboy butter to bring the Wild West touch. I have been brought up as a Believer of Caribbean background, and even now, I can still smell the pot of coconut rice and peas that is simmering in my heart and fills the house with the strong taste of the Caribbean.

This cowboy butter Caribbean rice and peas dish can be served as a side to 6-8 and as a main with protein to 4, and is ideal on a weeknight or during a party occasion.

For the cowboy butter:

1/2 cup unsalted butter that is softened.

4-5 garlic cloves, minced

2 Tbs. Chopped fresh parsley.

1 tablespoon fresh chives, diced.

Zest and juice of 1 lemon

1 teaspoon Dijon mustard

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon piment seeds (ground Jamaican allspice)

Salt to taste

These ingredients highlight the garlic and thyme, and other Caribbean spices and herbs, which make this dish a masterpiece. Canned kidney beans may be used to save time; however, soaked kidney beans can be used to provide that traditional feel.

Step 1: Prep the Beans

Wet kidney beans are important for even cooking and improved digestion. Under the traditional technique, cover 1 cup red kidney beans with cold water and leave overnight (8 hours). To prepare a fast version of Jamaican rice and peas, boil the beans in a 6-7 cup of water, and allow them to remain off-heat, 30-60 minutes. Drain and rinse. Canned kidney beans will also work when you are in a hurry, but be sure to rinse them well to get out the sodium.

Step 2: Cook the Base

Add the soaked kidney beans (or canned kidney beans), diced onion, scallions, garlic, whole scotch bonnet pepper, fresh thyme, bay leaves, ground allspice berries, salt, and pepper to a large Dutch oven or a stockpot over medium heat.

Add chicken stock and coconut milk, stir, and bring to a low boil. Cook, rinse, and boil for approximately an hour until the beans have become tender. This is the move that makes the side dish of the Jamaican taste into the bold Caribbean flavours.

Step 3: Rinse and Add Rice

During the time the beans are simmering, run your long-grain rice under cool water until the water is completely clear in order to prepare fluffy coconut rice. As soon as the beans are semi-tender (pinch one to test), add the rice and -2 tablespoons of ordinary butter. Turn down the heat to the minimum, seal and steam for 25-30 minutes. Do not lift the lid–steam is essential to the rice!

Step 4: Serve Cowboy Butter.

Turn off the heat and allow 10-15 minutes of heat on the pot to cool. Fork fluff, removing the scotch bonnet pepper, sprigs of thyme, and bay leaves. Thick slices of cold cowboy butter are now cut and put on top of the hot coconut rice and peas. It melts to make a juicy sauce that is glossy and delicious, and adds the next level to every bite.

To make a vegan version of Jamaican rice and peas twist, vegetable stock and plant-based butter should be used in the rice and cowboy butter. As a modern twist, make this an Instant Pot Jamaican rice and peas by modifying the cooking time (around 6 minutes of high pressure on rice and beans with a natural release).

The Reason This Dish is a Game-Changer.

This single-pot cowboy butter Caribbean rice and peas is healthy, containing 400 calories per serving, and is a protein source (red kidney beans) and healthy fats (coconut milk), as well as energy-giving carbs. It is a tasty side dish that seems like a hug of the tropics and the Wild West campfire.

Your kitchen will be smelling divine as the aroma of garlic and thyme, allspice berries, and melting butter is introduced in your kitchen. It can be used as oven-baked rice and peas (bake at 350degF 45 minutes after simmering beans) or can be used on its own with added protein.

Ultimate suggestions for your cowboy butter Caribbean rice and peas.

This is a Jamaican side that is a star with standard mains. Combine jerk chicken with a taste that is smoky and spicy, or indulge in brown stew chicken or curry goat. To something daring, have jerk meatballs in coconut curry sauce–the jerk spices harmonise with the pimento seeds. The other hits are stewed oxtail or Jamaican beef patties as an amusing appetiser.

To serve the entire amount of one spread, serve with coleslaw or fried plantains. The coconut rice and peas is a rice that absorbs the sauces like a fairy tale, so that it can be used in Jamaican cooking traditions or fusion festivals of modern times.

Tips and Variations

• Pigeon peas substitution: Replace red kidney beans with pigeon peas to make it traditional.
• Fast Jamaican rice and peas: To save time, cook in canned kidney beans.
• Subtle heat Scotch bonnet: To make it spicier, stab the pepper a few times, though not too often!
• Baked rice and peas: Combine beans that have been simmered and put in a baking dish, combine with rice, and bake covered.
• Pressure cooker rice and peas: This takes an Instant Pot to make it faster.
• Storage: Store up to 4 days in airtight containers in the fridge; warm up with a splash of water.

Cowboy butter Caribbean rice and peas is made unique by the cowboy butter, and the culture blending is smooth.

Wrapping It Up

This Cowboy Butter Caribbean Rice and Peas is a love story to the Jamaican cuisine main dishes and a radical adventure. Taste it, mark your masterpieces, and allow the daring Caribbean taste. Happy cooking, y’all!

FAQs

What do you mean by cowboy butter Caribbean rice and peas?

Cowboy butter Caribbean rice and peas is the standard Caribbean rice and peas (rice cooked with legumes, coconut milk, herbs, and spices) completed or served with cowboy butter – a savoury, commonly garlic-herb butter that is good to eat. The cowboy butter will be used to provide a rich, buttery flavour and aroma, which will balance the coconut and spice flavours of the Caribbean rice and peas.

What makes Jamaicans refer to beans as peas?

The word peas is also widely used in some Caribbean dialects (including Jamaican) to mean red kidney beans (or other beans used in the dish). The name rice and peas became a permanent name with time, although not all the time real peas (green peas) are used.

What are the ingredients of cowboy butter, Caribbean rice, and peas?

• Rice – long-grain white rice or basmati (or parboiled) is appropriate.
• Legumes – pigeon bean or red kidney beans (soaked and cooked)
• Coconut milk – provides creamy texture, tropical flavour.
• Aromatic and herbs – onion, garlic, scallions (green onion), fresh thyme.
• Spices/seasonings: allspice (pimento), salt, black pepper.
• Scotch bonnet pepper- usually whole (cut not) to add flavour.
• Cowboy butter – to be added at the end or as a drizzle topping.
• Liquid – liquid water or stock (chicken or vegetable) to cook the rice.

Cowboy butter is what plays the role of flavour enhancer when added to rice; it melts through the rice and binds the flavours together.

What is the recipe for cowboy butter Caribbean rice and peas?

Soak & cook the beans/peas.

• Wash legumes (kidney beans or pigeon peas) and pre-soak overnight (or at least several hours).
• Boil them in fresh or stock until half tender (and in most cases, aromatics, such as onion, garlic, thyme, and allspice).
• Prepare the rice base.
• When the legumes have been half-cooked, add washed rice, coconut milk, herbs, seasonings, and regulate the amount of liquid.
• Just add a whole Scotch bonnet pepper (leave whole), which gives it flavour without excessive hotness.
• Simmer & steam
• Simmer and cover over low heat until the rice has soaked up the liquid and is cooked (usually, between 25 and 30 minutes with white rice, but more with brown rice variations).
• Once turned off, leave it to steam (rest) under the cover for 10 minutes to leave behind heat to continue cooking.
• Add a cowboy butter finish.
• Once the rice is cooked and fluffed, add or drizzle the cowboy butter on top and then fold the butter into the rice to melt into the rice, adding flavour and texture to the rice.
• Serve: Take out the Scotch bonnet pepper and thyme twigs before serving.
• Fresh herbs, scallions, or more butter can be used as garnishes.

Is it possible to make cowboy butter, Caribbean rice, and peas made with brown rice?

Yes, although with a few modifications:

• Brown rice (or parboiled brown rice) takes more water or liquid and is more time-consuming.
• Cooking time can be fulfilled in 10-15 minutes or even more than in the case of white rice.
• Make sure that the ratio of the liquid used is adequate enough that the rice does not dry before cooking.

The cowboy butter finish can also be used–add it to fully cooked and steamed rice.

Should I pre-soak the beans/peas?

Soaking is most definitely suggested as a result of the following reasons:

• It reduces the time for cooking beans/peas.
• It is useful in enhancing digestibility as some gas-causing compounds are leached away.
• It assists in the cooking of the legumes evenly.

But when you are working with canned beans or pressure cooking/Instant Pot techniques, then soaking is not so important, yet it is helpful.

Can I omit coconut milk or substitute it?

Coconut milk can be omitted, though it can affect the original taste and the texture of the dish. Coconut milk is an ingredient used traditionally for its creamy texture and island-like taste. Some alternatives include:

• Substitute stock (vegetable or chicken) to make a low-calorie one.
• Use coconut cream/coconut milk powder (diluted)
• It should be non-dairy milk, but it will not taste the same.
• Otherwise, the dish will become poorer and will not have the typical tropical flavour.

What can I do to avoid the rice being mushy?

To avoid mushy rice:

• Wash rice, rinse it to get rid of starch.
• Add proper liquid-to-rice proportions (modify it in case of coconut milk and stock).
• Low-heat cooking should be used to prevent the bottom from being overcooked and the top from being undercooked.
• When cooking rice, one should not stir it (stirring may break grains).
• Take the pot out of the heat a little too soon, until there is no remaining steam to complete the cooking.
• Allow rice to rest (covered) about 10 minutes, then fluff.

A Vast number of cooks testify to trouble, either the rice is too mushy, or too hard… measure with a measuring cup, empty peas, coconut milk, and then fill up the liquid in the rice.

On a scale of 1 to 10, is cowboy butter Caribbean rice and peas spicy ?. Can I control the heat?

Rice and peas alone are not very spicy; the spiciness is normally provided by the Scotch bonnet pepper that is consumed to add flavour. Due to the fact that the pepper is typically chopped whole and not cut, it gives it aroma as well as slight spiciness, though not excessive.

• You can control the heat in cowboy butter Caribbean rice and peas by:
• Getting rid of the Scotch bonnet (or not wearing it).
• A burst or a pricking of the pepper to add more spiciness.
• Replacing the hot stuff with less hot (such as habanero or mild pepper).

The cowboy butter section is not usually very spicy without chilli or hot spices in the butter.