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.


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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

Directions Step-By-Step

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