jamaican rice and peas
This rich rice dish is delicious alone as a vegetarian dish. Satisfying. Salt your rice as you serve it.
prep time
cook time
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 can coconut milk, unsweetened
- 1 can green pigeon peas (look in the goya brand section)
- 2 stalks green onions (washed, ends and roots trimmed off and cut in half)
- 2 sprigs fresh thyme
- 6-10 - pimento seeds (also known as alspice)
- 1-2 teaspoon chopped garlic
- 2 cups long grain rice, uncooked
- 1 - scotch bonnet pepper (no substitutions)
- - cold water
How To Make jamaican rice and peas
-
Step 1In a 6 quart pot, add enough cold water to can of coconut milk plus liquid from the can of pigeon peas to make 3 1/2 cups liquid.
-
Step 2Add pigeon peas, green onions, fresh thyme and pimento seeds. Stir and bring to a boil on med-high then simmer on medium for 10 minutes.
-
Step 3Wash rice until water runs clear (3-4 rinses.) Set aside. (Washing rice cleans it of talc used in shipping and/or loose starch and helps keep rice from sticking.)
-
Step 4Once liquid has simmered 10 minutes, stir in rice then place WHOLE scotch bonnet pepper on top. DO NOT STIR IN. Cover and cook 15 minutes or until almost all liquid is gone.
-
Step 5Let rice sit, covered for 1-2 minutes after pulling from heat.
-
Step 6To serve, remove whole scotch bonnet pepper and disregard. Pull green onions, pimento seeds and thyme sprigs out of the rice mixture and discard. Fluff with fork to bring up beans from bottom.
-
Step 7Delicious alone or as a side with dishes like Caribbean-Spiced Roast Beef.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Rice Sides
Diet:
Vegetarian
Keyword:
#rice
Keyword:
#pilaf
Keyword:
#Jamaican
Ingredient:
Rice/Grains
Culture:
Caribbean
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes