Cookbook:Jamaican Rice and Peas

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Jamaican Rice and Peas
CategoryJamaican recipes

Cookbook | Ingredients | Recipes



  1. Wash peas with clean water. Place them in a pot with the water, salt, and garlic. Stir and leave to soak overnight.
  2. Transfer the entire pot of soaked peas and liquid to the stovetop. Cover and bring to a boil over medium heat. Simmer, stirring occasionally, until the peas become tender (about 20 minutes). Add more hot water if the level drops too low.
  3. Lower the heat, then add the coconut milk, scotch bonnet pepper, scallion, thyme, margarine, all-purpose seasoning, seasoning salt, and chicken seasoning. Stir well.
  4. Cover and boil over medium heat for 10 minutes.
  5. Stir in the rice until evenly distributed. Cover, lower heat, and boil until the rice is soft and liquid is boiled out (about 10–15 minutes).
  6. Serve and enjoy!

Notes, tips, and variations

  • The scotch bonnet pepper is extremely spicy, so it can be placed in the pot whole or finely chopped; it all depends on who it is being cooked for and your preferences.
  • This dish can be eaten alone or with main dishes such as fried chicken, stewed pork, curried chicken, stewed beef, etc.