jamaican rice and peas

Name: Jamaican Rice and Peas
Prep time: 10 min
Cook time: 1 h
Yield: 6
Cuisine: Caribbean
Ingredients: 1 cup(s) dried black eyed peas; 2 clove(s) garlic; 3 cup(s) 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 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 2 cup(s) long grain white rice

(1 RATING)

41 Pinches

J. White Harris

Gallatin, TN

Updated on Nov 26, 2011

This rice and peas has the taste of the Caribian.

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prep time 10 Min

cook time 1 Hr

method Stove Top

yield 6 to 8

Ingredients

1 cup dried black eyed peas
2 cloves garlic
3 cups water
1 can 13-1/2 ounces unsweetened coconut milk
2 sprigs thyme
2 - scallions, trimmed
1 - scotch bonnet or habanero chile
2 teaspoons salt
1/2 teaspoon black pepper
2 cups long grain white rice

How To Make jamaican rice and peas

Step 1

Soak black eyed peas, drain, put in a pot with 3 cups water and chopped garlic.

Step 2

Bring to a boil, then reduce the heat to low and simmer, covered, until the beans are almost tender, about 40 minutes.
Step 3

Stir in: coconut milk, thyme, scallions, chile pepper, salt and pepper. Bring to a boil.
Step 4

Stir 2 cups long grain white rice and return to a boil.
Step 5

Stir once. Reduce the heat to low, cover, and simmer until the rice is tender and has absorbed the liquid, about 20 minutes.
Step 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.
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