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Jamaican rice and peas

Rice and Peas Jamaican Recipe Card

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Calories: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups long-grain white rice
  • 1 cup cooked red kidney peas
  • 1 can 13.5 oz coconut milk
  • 1½ cups water or reserved pea liquid
  • 2 cloves garlic crushed
  • 2 sprigs fresh thyme
  • 1 whole Scotch bonnet pepper
  • ½ cup chopped onion or scallions
  • 1 teaspoon salt adjust to taste

Method
 

  1. Combine coconut milk, water, peas, garlic, thyme, onion, salt, and pepper in a pot.
  2. Bring to a gentle boil.
  3. Add rinsed rice and stir once.
  4. Reduce heat, cover, and simmer until rice is tender.
  5. Rest for a few minutes, fluff gently, and remove thyme and pepper.

Notes

  • Do not cut the Scotch bonnet unless you want more heat.
  • Pigeon peas can be used instead of kidney peas.
  • Best served fresh but reheats well.