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Jamaican Rice and Peas Recipe
Redondo

Jamaican Rice and Peas Recipe

Make the perfect Jamaican Rice and Peas with this authentic, flavorful recipe that brings a taste of the Caribbean to your kitchen.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Caribbean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup dried gungo peas (pigeon peas - or use red kidney beans)
  • 1 cup chicken stock (or vegetable stock)
  • 3/4 cup water (or more as needed)
  • 13.5 ounce can coconut milk (1 can)
  • 1 cup + 2 tbsp long grain rice
  • 1 small onion (chopped)
  • 1 scallion (chopped)
  • 4 cloves garlic (chopped)
  • 1 Scotch bonnet pepper (seeded and chopped — use 1/2 for less heat)
  • 1 tsp fresh thyme leaves (minced)
  • 1/2 tsp ground allspice
  • 1/2 tsp brown sugar
  • to taste salt and pepper

Equipment

  • Large pot
  • measuring cups and spoons
  • Wooden spoon
  • fork (for fluffing)

Method
 

  1. Rinse the dried gungo peas thoroughly, then soak them in a large pot of water overnight.
  2. Drain and rinse the peas after soaking.
  3. In a large pot, combine the soaked peas, chicken stock, water, and coconut milk. Bring this mixture to a boil, then reduce the heat and cover. Let it simmer for approximately 45 minutes or until the peas are tender.
  4. Once the peas are tender, add the rice, onion, scallion, garlic, Scotch bonnet pepper, thyme, allspice, brown sugar, and salt to taste. Stir well to incorporate.
  5. Increase the heat to bring the mixture back to a boil, before reducing it again. Cover and simmer for 20–30 minutes or until the rice is cooked to your liking.
  6. Fluff the rice with a fork, and serve warm!

Notes

You can adjust the spiciness by reducing the amount of Scotch bonnet pepper.