Rice & Peas is a very popular dish here in Jamaica. Most residents cook this on Sundays and on Wednesdays with a preferred side of protein. Otherwise known as the Jamaican Coat of Arms.
Served with: Jamaican Stew Chicken Recipe, Jamaican Curry Chicken Recipe
1 Cup Red Kidney Beans – > View on Amazon
1 Cup Coconut milk (Grated or Blend Coconut for best results) – > View on Amazon
1 Stalk Escallion – > View on Amazon
1 Sprig Thyme – > View on Amazon
1 Green Scotch Bonnet Pepper – > View on Amazon
1 Clove of Garlic – > View on Amazon
1 Tsp Salt – > View on Amazon
1 Tbsp Unsalted Butter – > View on Amazon
2lbs Rice – > View on Amazon
Water
Pimento – > View on Amazon
Add 2 Cups of water into a cast iron pot, add peas, pimento garlic, and cover pot to boil over high heat.
Boil until peas are 3\4 way cooked if not repeat the process of adding 2 more cups of water and cover pot until peas are 3/4 way cooked.
After the peas are cooked you add crushed escallion, thyme, and scotch bonnet pepper to the boil until peas are fully cooked.
The water should boil until it's reduced to 1 cup of water.
Add coconut milk, butter, and salt and boil for 10 mins.
Wash your rice and pour into pot stir with a fork, make sure the water level is 1 finger joint above the rice in the pot.
Cover pot and lower heat to low flame and allow to steam.
If the water is reduced and the rice is not cooked through, sprinkle 1/2 cup water to the rice and cover with plastic wrap or foil and cover for another 10 mins.
Remove from heat and serve hot with your side of Protein.
To get the real Jamaican taste with your Rice & Peas use a dry coconut and grate or blend to get the rich coconut milk.
© 2021 JAMAICAN RECIPES - JAMAICAN MEDIUM FOODS, JAMAICAN MEDIUM AND THE JAMAICAN MEDIUM GROUP LIMITED All RIGHTS RESERVED, LLC REGISTERED
