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Jamaican Rice and Peas

Jamaican Rice and Peas

A popular dish in the Caribbean, this Jamaican Rice and Peas recipe goes well with many meat protein-based meals. Made with coconut milk, garlic, thyme, red kidney beans, butter, escallion, rice, and scotch bonnet pepper, you’ll sure love it.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Lunch, Main Course
Cuisine: Caribbean, Jamaican
Ingredients Method Notes

Ingredients
  

  • 6 oz. Red Peas
  • 1 ½ cups long-grain rice
  • 1 cup coconut milk
  • 1 stalk escallion (crushed)
  • 2 cloves garlic (crushed)
  • 2 sprigs thyme
  • 1 scotch bonnet pepper
  • 2 tsp. Salt
  • 1 tbsp. Butter or margarine
  • 2 cups water

Method
 

  1. Wash peas and remove any foreign matter, such as stones.
  2. Fill a medium pot with water, then add peas, salt, and garlic. Cook peas until slightly soft.
  3. The water will evaporate as the peas are cooking, so set aside boiling water to replace it.
  4. Add coconut milk to slightly boiled peas and cook for 10-15 minutes.
  5. Add thyme, escallion, and butter to the pot. Adjust taste with salt.
  6. Wash the rice and add to the peas. Stir to combine.
  7. Add hot water to the pot to cover the rice. Water should be halfway above the rice.
  8. Wait until the water has boiled to just the top of the rice, then add scotch bonnet pepper. I like to prick the pepper to help get the juices flowing in the rice.
  9. Cook until the rice grain splits or softens.
  10. Serve with desired protein or meal.

Notes

Notes for Making Jamaican Rice and Peas

  • I’m not entirely sure why, but I believe soaking the peas overnight in water helps with the cooking process of the peas/beans.
  • Use raw coconut milk instead of canned or powdered milk for the best results.
  • Even though I didn’t in this recipe, pressure cooking the peas helps to cut the cooking time in half.
  • Replace reduced water with warm or boiling water when cooking this dish for faster cooking time.