Jamaican Rice And Peas Recipe

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Jamaican Rice and Peas

J. White Harris

By
@JWhiteH

This rice and peas has the taste of the Caribian.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6 to 8
Prep:
10 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

1 c
dried black eyed peas
2 clove
garlic
3 c
water
1 can(s)
13-1/2 ounces unsweetened coconut milk
2 sprig(s)
thyme
2
scallions, trimmed
1
scotch bonnet or habanero chile
2 tsp
salt
1/2 tsp
black pepper
2 c
long grain white rice

Step-By-Step

1Soak black eyed peas, drain, put in a pot with 3 cups water and chopped garlic.
2Bring to a boil, then reduce the heat to low and simmer, covered, until the beans are almost tender, about 40 minutes.
3Stir in: coconut milk, thyme, scallions, chile pepper, salt and pepper. Bring to a boil.
4Stir 2 cups long grain white rice and return to a boil.
5Stir once. Reduce the heat to low, cover, and simmer until the rice is tender and has absorbed the liquid, about 20 minutes.
6Remove from the heat and let stand, covered, 10 minutes. Remove the thyme sprigs, scallions, and chile pepper, and fluff with a fork before serving.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Caribbean
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy