Jamaican Rice and Peas
J. White Harris
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- 1 c
- dried black eyed peas
- 2 clove
- 3 c
- 1 can(s)
- 13-1/2 ounces unsweetened coconut milk
- 2 sprig(s)
- scallions, trimmed
- scotch bonnet or habanero chile
- 2 tsp
- 1/2 tsp
- black pepper
- 2 c
- long grain white rice
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.