Jamaican Rice and Peas
A popular dish in the Caribbean, this Jamaican Rice and Peas recipe goes well with many meat protein-based meals. Made with coconut milk, garlic, thyme, red kidney beans, butter, escallion, rice, and scotch bonnet pepper, you’ll sure love it.
Ingredients
- 6 oz. Red Peas
- 1 ½ cups long-grain rice
- 1 cup coconut milk
- 1 stalk escallion (crushed)
- 2 cloves garlic (crushed)
- 2 sprigs thyme
- 1 scotch bonnet pepper
- 2 tsp. Salt
- 1 tbsp. Butter or margarine
- 2 cups water
Instructions
- Wash peas and remove any foreign matter, such as stones.
- Fill a medium pot with water, then add peas, salt, and garlic. Cook peas until slightly soft.
- The water will evaporate as the peas are cooking, so set aside boiling water to replace it.
- Add coconut milk to slightly boiled peas and cook for 10-15 minutes.
- Add thyme, escallion, and butter to the pot. Adjust taste with salt.
- Wash the rice and add to the peas. Stir to combine.
- Add hot water to the pot to cover the rice. Water should be halfway above the rice.
- Wait until the water has boiled to just the top of the rice, then add scotch bonnet pepper. I like to prick the pepper to help get the juices flowing in the rice.
- Cook until the rice grain splits or softens.
- Serve with desired protein or meal.
Notes
Notes for Making Jamaican Rice and Peas
- I’m not entirely sure why, but I believe soaking the peas overnight in water helps with the cooking process of the peas/beans.
- Use raw coconut milk instead of canned or powdered milk for the best results.
- Even though I didn’t in this recipe, pressure cooking the peas helps to cut the cooking time in half.
- Replace reduced water with warm or boiling water when cooking this dish for faster cooking time.