Main - Jamaican Instant Pot Rice and Beans recipes

Author: Darwin Hall  

This Jamaican side dish of rice and beans (peas) are seasoned with delicious coconut milk and other spices. Jamaican oxtail stew is a classic dish that’s popular throughout the Caribbean.

Slow Cooker Jamaican Oxtail Stew

Jamaican oxtail stew is a classic dish that’s popular throughout the Caribbean. This slow cooker version of the dish is easy to make, rich and delicious.
Provided by: Mavis K.
Total time: 505 minutes
Cook time: 490 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Caribbean
Number of ingredients: 24

Ingredients:

• 4 sprigs green onions ((chopped))
• 1 tsp ginger ((minced))
• 2 cloves garlic ((minced))
• 2 tsp brown sugar
• 3 tsp Worcestershire sauce
• 1 tsp soy sauce
• 2 tsp browning
• 1 tsp allspice
• 1 tsp curry powder
• 1 tsp paprika
• ½ tsp salt
• 1 tsp black pepper
• 2.5 lbs oxtail ((chopped into about 2 inch cubes))
• 2 medium carrots ((chopped into small disks))
• 1 can lima beans ((also called butter beans))
• 1 medium onion ((chopped))
• 1 Scotch bonnet pepper ((seeded and minced, or leave whole if you want an even milder stew))
• 2½ cups beef broth
• 1 tbsp ketchup
• 4 sprigs fresh thyme
• 2 cloves garlic ((minced))
• 2 tsp cornstarch
• 4 bay leaves
• 3 tbsp vegetable or canola oil ((plus more if needed))

Nutrition:

• Calories: 624 kcal
• Carbohydrate: 18 g
• Protein: 64 g
• Fat: 33 g
• Saturated Fat: 11 g
• Trans Fat: 1 g
• Cholesterol: 208 mg
• Sodium: 868 mg
• Fiber: 5 g
• Sugar: 6 g
• Serving Size: 1 serving

How to cook:

1. Mix together all the ingredients for the marinade except the green onions, in a large bowl.
2. Add the oxtails and green onions to the bowl and use a spoon to mix and coat the oxtails with the marinade.
3. Cover the bowl. Put the bowl in the fridge and let the meat marinade overnight.
4. When making the stew, take the oxtails out of the bowl and transfer onto a clean plate. Remove any green onions that are stuck to the oxtails and put them back in the bowl with any of the remaining marinade.
5. Heat 1 tablespoon of the oil in a large pan on the stove over medium heat. Saute the chopped onions and minced garlic in the pan until the onions are translucent (about 1 minute).
6. Remove the onion mixture from the pan. Pour the remaining 2 tablespoons of oil onto the pan. Once the oil is heated (this should take a few seconds), add the oxtails to the pan and brown them on each side; you might have to do this in batches. Add more oil to the pan if you're browning the oxtails in batches.
7. Once all sides of the meat have browned, remove the meat from the pan and set aside on a clean plate.
8. Pour 2 cups of the beef broth into the pan. Bring the broth to a boil and deglaze the pan by using a wooden spoon to scrape the brown bits from the bottom of the pan.
9. Place the oxtails in a slow cooker. Add the carrots, sauteed onions, and Scotch bonnet pepper to the oxtails. Pour the broth from the pan onto the oxtails as well as the reserved marinade left in the bowl.
10. Mix the cornstarch with the remaining ½ cup of beef broth in a bowl until the mixture is smooth. Mix in the ketchup to the cornstarch "sludge". Add this mixture as well as the thyme and bay leaves to the ingredients in the slow cooker.
11. Use a wooden spoon to gently mix all the ingredients in the slow cooker together.
12. Place the lid on the slow cooker. Set the temperature indicator on the slow cooker to low and the timer to 8 hours.
13. Drain and rinse the lima (butter) beans from the can an hour before the stew is done cooking. Add the beans to the oxtail stew and let the stew cook for the remaining hour.
14. Remove the thyme stems and bay leaves from the oxtail stew once the stew is done cooking. Serve the stew with Jamaican rice and peas or white rice.

Notes: 10 Best Oxtails Crock Pot Recipes, flour, oxtail, oxtail soup, vegetable oil, brown sugar, carrots and 4 more Slow Cooker/Instant Pot Oxtails (Low-Carb, Paleo, Whole30) Fit …

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instant pot rice and beans jamaican instant pot rice and beans slow cooker jamaican oxtail stew

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Jamaican Instant Pot Rice and Beans

This Jamaican side dish of rice and beans (peas) are seasoned with delicious coconut milk and other spices.
Provided by: Tanya
Total time: 31 minutes
Cook time: 26 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: Caribbean
Number of ingredients: 12

Ingredients:

• 1 Tablespoon olive oil
• 1 yellow onion (finely chopped)
• 1 teaspoon minced garlic
• 2 green onions (finely chopped)
• 2 cups long grain white rice (rinsed)
• ¾ cup coconut milk
• ¾ cup water
• 1 ½ teaspoon salt
• ½ teaspoon ground allspice
• ¼ teaspoon black pepper
• 15.5 oz can dark red kidney beans (undrained)
• 2 sprigs of thyme

Nutrition:

• Calories: 404 kcal
• Carbohydrate: 69 g
• Protein: 11 g
• Fat: 9 g
• Saturated Fat: 5 g
• Sodium: 592 mg
• Fiber: 6 g
• Sugar: 1 g
• Serving Size: 1 serving

How to cook:

1. Set Instant Pot to "Sauté." Once Hot, add olive oil. Then add yellow onion and stir until softened, about 3 minutes. Add garlic and green onions and stir for about 30 more seconds.
2. Press “Cancel” on the Instant Pot. Add rice, coconut milk, water, salt, allspice, and black pepper and stir.
3. Pour undrained kidney beans on top of the rice mixture. Do not stir. Lay sprigs of thyme on top. Cover the Instant Pot, ensuring the valve is set to “Sealing.”
4. Press “Manual” or “Pressure Cook” on the Instant Pot and set for High pressure for 6 minutes.
5. Once the pressure cooking time is done, allow it to natural release for 10 minutes, then quick release any remaining pressure by moving valve to "Venting"
6. Open lid and remove thyme sprigs. Fluff rice with fork and Enjoy!
7. Stove Top Instructions
8. Heat olive oil in a large pot over medium heat. Add yellow onion and stir until softened, about 3 minutes. Add garlic and green onions and stir for about 30 more seconds.
9. Add rice, undrained kidney beans, coconut milk, water, salt, allspice, and black pepper and stir until combined. Lay thyme on top. Bring mixture to a simmer.
10. Cover with a lid and reduce heat to low. Allow to cook for 18 minutes over low heat, then remove from heat. Leave the lid on for an additional 5 minutes.
11. Open the lid and remove the thyme. Fluff rice with fork. Enjoy.

Notes: The Best Ever Slow Cooker Jamaican Oxtails, The Best Ever Slow Cooker Jamaican Oxtails - Windy City Peach. Get your copy of From My Kitchen To Yours! The exclusive recipe cooking and …

Authentic Jamaican oxtail recipe

Authentic Jamaican oxtail recipe. One of Jamaica's most delicious cuisines, you must try this recipe
Provided by: Lesa
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 3 servings
Cuisine: Jamaican
Number of ingredients: 21

Ingredients:

• 2 lbs Oxtail (chopped into 2 to 3cm chunks )
• 1 Cup Butterbean
• 1 tbsp Oxtail or all-purpose seasoning
• 1 tsp Browning
• 1 tsp Salt
• 1 ½ tbsp Dark brown sugar
• 1 Maggi stock cube
• 1.8 oz Onion (Sliced)
• 2.5 oz Bell pepper (Sliced)
• ½ Scotch bonnet pepper (Seeds remove and finely chopped)
• 2.1 oz Tomato (Diced)
• 1.5 oz Stalks scallion (green onion) (Chopped)
• 4 Cloves garlic (Crushed)
• 5 Sprig thyme
• 0.28 oz Freshly grated ginger
• 7 Pimento barriers (allspice)
• 2 tbsp Ketchup
• 3 tbsp Cooking oil
• Water
• 1 Small lime (To wash the oxtail)
• 1 tbsp Vinegar (To wash the oxtail)

Nutrition:

• Calories: 103 kcal
• Serving Size: 308 g
• Carbohydrate: 7 g
• Protein: 1 g
• Fat: 8 g
• Saturated Fat: 1 g
• Sodium: 492 mg
• Fiber: 1 g
• Sugar: 3 g
• Unsaturated Fat: 7 g

How to cook:

1. Wash the oxtail in water with vinegar and lime juice. Drain away all the water, getting the meat as dry as possible.
2. Season the oxtail with salt, oxtail/all-purpose seasoning, garlic, ginger, browning and scotch bonnet pepper. Mix the ingredients until the oxtail is completely coated with seasoning. If you like, leave to marinate for at least an hour.
3. Add the cooking oil and the brown sugar to a pressure cooker pot on high heat.
4. Make the oil hot and the sugar melt, then add the oxtail. Sear the meat so that all sides are brown.
5. Add 2 ½ cups of water to the pressure cooker, close with the pressure cooker lid and cook at high pressure for 30-35 minutes.
6. Make sure the pressure cooker cool off, then carefully remove the lid. Check that the meat is soft and falling off of the bone.
7. Put to continue cooking on medium-high heat. Add the onion, thyme, scallion, tomato, bell pepper, butterbean, ketchup and Maggi stock cube.
8. Cover the pot with a normal pot cover and let it cook for another 30 minutes.

Notes: Easy Jamaican Oxtails, Brown the oxtails, then add in the water. Add the whole jalapeno. Let the oxtails simmer over medium heat for 2 1/2 hours, Once the oxtails are nice …

The Best Ever Slow Cooker Oxtails

This recipe is using the slow cooker to make Jamaican style Oxtails
Provided by: windycitypeach
Total time: 360 minutes
Cook time: 300 minutes
Prep time: 60 minutes
Yields: 4 servings
Number of ingredients: 13

Ingredients:

• 2-3 lbs oxtails
• 2-3 sprigs thyme
• 1/4 cups Worchester sauce
• 1/4 tsp smoked paprika
• 2 tbsp Soy sauce
• 1/4 cup light brown sugar
• 1/4 tsp cayenne pepper ((optional) )
• 1-2 tbsp onion powder ((to taste) )
• 1-2 tbsp garlic powder ((to taste) )
• 2 tbsp Better than Bouillon Beef
• 1 packet Beefy Onion Soup Mix
• 3 cups water
• 1 can Cream of Onion

How to cook:

1. Marinade Instructions
2. Season and marinade the oxtails with the marinade.
3. Let sit AT LEAST 3-4 hours (or overnight).
4. Searing Instructions
5. Just before searing the oxtails take them out of the refrigerator and allow to sit until they become room temperature.
6. Get a dutch oven and add 2 tablespoons of olive oil
7. Turn stove on medium heat until the oil is hot
8. Sear each side of the oxtails until brown (please note you are NOT cooking them you are searing)
9. Turn the stove top off
10. Slow Cooker Instructions
11. Spray the slow cooker with oil spray to coat
12. Add the oxtails (and the drippings from the pan)
13. Add the better than boullion, onion soup packet, cream of onion soup and water
14. Stir to combine the ingredients.
15. Cook low and slow for at least 4 hours (or more). NO PEEKING!
16. Enjoy!

Notes: How To Cook Oxtail Best Recipes, Sear oxtail in hot oil until golden brown, about 3 minutes per side. Remove to a small plate. Saute carrots, celery, onion, and garlic in the same skillet until …