Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 to 8
Cuisine: Caribbean
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

No Photo

Have you made this?

Share your own photo!

By J. White Harris
@JWhiteH

This rice and peas has the taste of the Caribian.

Rating:

★★★★★ 1 vote5

Comments:

7 Comments

Serves:

6 to 8

Prep:

10 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

Add to Grocery List

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

Step-by-Step

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.