Jamaican Rice and Peas
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
How to Make Jamaican Rice and Peas
- 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.
About Jamaican Rice and Peas
Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Caribbean
Dietary Needs: Vegetarian
