Rice and Peas

rice and peas recipe

Rice and Peas is a staple for any Jamaican dinner. My Dad would make a huge pot of Rice and Peas on Sundays, and we would eat it with most of our meals the rest of the week. The rice and peas actually start to taste better every day as the seasonings continue to marinate in this fabulous dish. Enjoy.

INGREDIENTS:

  • 2 cups of rice
  • 1 can of tinned or 1 cup of fresh red peas (either kidney beans or pigeon peas)
  • 5 cloves of garlic (finely chopped)
  • 1 uncut scotch bonnet pepper (1 jalapeno pepper may be used as a substitute)
  • 3 Scallion (spring onions may be used as a substitute)
  • 1 tin (or one cup) of coconut milk
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)

COOKING INSTRUCTIONS:

  1. Drain juice from beans, add coconut milk + sufficient water to make 5 cups of cooking liquid.
  2. Put beans, “cooking liquid” and garlic in a pot and bring to the boil, simmer for 2 minutes.
  3. Add scallions, thyme, and black pepper and salt to taste, simmer for a further 2 minutes.
  4. Add scotch bonnet pepper (as this is not cut up it will not make the rice spicy, it will just add a subtle Jamaican flavour).
  5. Add rice and let boil uncovered for 20 minutes (or until all liquid has been absorbed if this is sooner). Remove scotch bonnet pepper then serve.

If you have any modifications to make this recipe more delicious then feel free to leave a comment.

8 responses so far

8 Responses to “Rice and Peas”

  1. # francison 26 Jul 2009 at 2:08 am

    no real jamaican use can pea to make rice and pea

  2. # thatflashon 03 Dec 2009 at 4:51 am

    bookmarked, i will add your homepage to my toolbar

  3. # Arlene Jardineon 27 Jan 2010 at 3:02 am

    Real Jamaicans DO use canned peas to make rice and peas because living in America we cannot afford maids anymore. Using the reconstituted dried peas IS tastier but I’ll take canned peas in my rice & peas over none at all.
    Five cups of liquid to 2 cups of uncooked rice is too much liquid, it should be four cups of liquid for a moist result OR 3 3/4 cups for a more fluffy consistency. Once the liquid begins to boil rapidly cover the pot and reduce the heat to very low. The flavor of the dish will be more intense if the pot is covered during the entire cooking period.
    Thank you for your great website.

  4. # Chef Willon 11 Feb 2010 at 2:55 am

    Who gives a hoot if he/she uses freah or canned beans for rice and peas, just cook the dish and make it yours. why does every one have to be so critical with food, love it, and let others love it as well.

  5. # gaynor gon 11 Feb 2010 at 8:23 am

    well said

  6. # gaynor gon 11 Feb 2010 at 8:25 am

    i am white and i am cooking this for my boyfriend who is black and for some friends , have u any good tips for me , i am a bit nervous about this dish xx

  7. # Andrewon 21 Feb 2010 at 9:17 am

    Arlene J. You are a God! I tried it your way and i must say it turned out wonderful. Thanks again.
    Andrew

  8. # Kateon 24 Feb 2010 at 11:24 am

    Thank you, thank you…. my adopted son is Jamaican and I’m doing my best to introduce him to Jamaican food and culture.

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