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our version of rice and peas

BabyKato avatar
Recipe by
Baby Kato
@BabyKato
Beautiful Shore Country, NB

We love this rice - it is a perfect accompaniment for so many different meals. It is wonderful served with Jamaican pot roast, roasted pork or chicken, fried fish and most plantain dishes. We like to use a variety of canned beans in our long grain rice dish, usually whatever is on hand. Try combining pigeon peas, black eyed peas and red kidney beans - you will want two cups of beans in total. You could use two cups of the same bean if preferred. I use canned beans for convenience, but soaked dried beans work well also. If opting for habanero, it will add a little heat.

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yield 6 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For our version of rice and peas

  • 1 c
    canned drained pigeon peas
  • 1/2 c
    canned drained black-eyed peas
  • 1/2 c
    canned drained kidney beans
  • 2 c
    cold water
  • 1 can
    coconut milk (13.5 oz)
  • 1 tsp
    garlic salt
  • 1 lg
    sweet onion, coarsely chopped
  • 1 lg
    tomato, chopped
  • 1/2 - 1 tsp
    fine sea salt
  • 1 tsp
    freshly ground black pepper
  • 1 1/2 - 2 tsp
    fresh thyme
  • 1 tsp
    paprika
  • 1/2 sm
    fresh habanero pepper, finely minced, optional
  • 2 c
    uncooked long grain rice
  • 2 -3
    green onions, thinly sliced

How To Make our version of rice and peas

  • 1
    Combine all ingredients except rice and green onions in a covered medium-size pot. Mix well and bring to a boil.
  • 2
    Once the water is boiling hard, add in the rice and green onion. Mix and simmer over low heat until all the liquid has evaporated, about 15-25 minutes. The rice should be tender.
  • 3
    Remove the rice from heat and fluff with a fork. Cover and let sit for about 5 minutes. It is now ready to serve with meat, gravy and vegetables.
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