Jamaican Rice and Peas
Ingredients
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1 cdried black eyed peas
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2 clovegarlic
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3 cwater
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1 can(s)13-1/2 ounces unsweetened coconut milk
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2 sprig(s)thyme
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2scallions, trimmed
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1scotch bonnet or habanero chile
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2 tspsalt
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1/2 tspblack pepper
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2 clong grain white rice
How to Make Jamaican Rice and Peas
- Soak black eyed peas, drain, put in a pot with 3 cups water and chopped garlic.
- Bring to a boil, then reduce the heat to low and simmer, covered, until the beans are almost tender, about 40 minutes.
- Stir in: coconut milk, thyme, scallions, chile pepper, salt and pepper. Bring to a boil.
- Stir 2 cups long grain white rice and return to a boil.
- Stir once. Reduce the heat to low, cover, and simmer until the rice is tender and has absorbed the liquid, about 20 minutes.
- 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 Jamaican Rice and Peas
Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Caribbean
Dietary Needs: Vegetarian
