jamaican rice and peas

★★★★★ 1 Review
JWhiteH avatar
By J. White Harris
from Gallatin, TN

This rice and peas has the taste of the Caribian.

★★★★★ 1 Review
serves 6 to 8
prep time 10 Min
cook time 1 Hr
method Stove Top

Ingredients For jamaican rice and peas

  • 1 c
    dried black eyed peas
  • 2 clove
    garlic
  • 3 c
    water
  • 1 can
    13-1/2 ounces unsweetened coconut milk
  • 2 sprig
    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

  • 1
    Soak black eyed peas, drain, put in a pot with 3 cups water and chopped garlic.
  • 2
    Bring to a boil, then reduce the heat to low and simmer, covered, until the beans are almost tender, about 40 minutes.
  • 3
    Stir in: coconut milk, thyme, scallions, chile pepper, salt and pepper. Bring to a boil.
  • 4
    Stir 2 cups long grain white rice and return to a boil.
  • 5
    Stir once. Reduce the heat to low, cover, and simmer until the rice is tender and has absorbed the liquid, about 20 minutes.
  • 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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