Cookbook:Jamaican Rice and Peas
Jump to navigation Jump to search
|Jamaican Rice and Peas|
- 3 cups dried red peas (kidney beans) or gungo peas (pigeon peas)
- 8 cups water
- ½ tbsp salt
- 2 cloves garlic, crushed
- 2 cups coconut milk or 1 packet coconut powder
- 1 Scotch bonnet pepper
- 1 bunch scallions or 1 small white onion, chopped
- 1 tbsp thyme
- ¼ cup margarine
- 2 tbsp all-purpose seasoning
- 2 tbsp seasoning salt
- 1 tbsp chicken seasoning (optional)
- 1 ½ lb white or brown rice, rinsed and drained
- Wash peas with clean water. Place them in a pot with the water, salt, and garlic. Stir and leave to soak overnight.
- 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.
- Lower the heat, then add the coconut milk, scotch bonnet pepper, scallion, thyme, margarine, all-purpose seasoning, seasoning salt, and chicken seasoning. Stir well.
- Cover and boil over medium heat for 10 minutes.
- 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).
- 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.