This low sodium blend brings to your table the flavor without the flight it’s packed with a variety of different herbs and spices to bringing to you a traditional Jamaican oxtails flavor you will experience and love. You can also use it on a variety of different meats Steak, Chicken, Pork etc, to enjoy the same great taste of the island, it was formulated to give you that dark rich brown gravy just like we do it back in Jamaica. This one can have 90% of all the ingredients you have around your kitchen cabinets with a sodium contain of only 5%, so you have control over your salt intake at all times.
Ingredients Di jerk stop rice and peas
1 cup dried kidney beans—rinsed, soaked overnight and drained
3 cups water
1 stick of butter
2 scallions, finely chopped
3 garlic cloves, minced
5 allspice berries
5 thyme sprigs
1 Scotch bonnet pepper
1/2 teaspoon grated fresh ginger
2 tablespoons Rushe’s Oxtails blend
Kosher salt to your desired taste
1/2 teaspoons Black pepper
One 13.5-ounce can unsweetened coconut milk
2 cups long-grain white rice
- In a large saucepan, cover the beans with the water and bring to a boil over moderately high heat. Stir in the onion, scallions, garlic, allspice, thyme, Scotch bonnet, ginger, 2 teaspoons salt and 1/2 teaspoon pepper. Stir in the coconut milk and bring to a simmer. Cover and simmer over low heat until beans are tender, about 1 hour; adjust the heat as necessary to maintain a gentle simmer.
- Stir in the rice, cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 30 minutes. Lower heat and let steam for 10 minutes, then discard the thyme stems, and Scotch bonnet. Using a fork, fluff the rice and peas and Serve hot.