Rice and Peas

Name: Rice and Peas
Total time: 20 min
Ingredients: 1 cup Long grain white rice (Use Basmati rice if you prefer. Either way, give it a good rinse and drain to get rid of some starch.); 1 cup canned black beans, pigeon peas, or black-eyed peas; 1 cup water; 1 tsp salt; 2 tbsp Grace Creamed Coconut; 1 clove minced garlic; 3 seeds allspice/ pimento (gently crush with the side of a chefs knife); ½ tsp dried thyme (use 3 or 4 sprigs of fresh thyme if you have it); 1 whole scotch bonnet pepper (optional) (for the flavour - leaving it whole doesn't add much heat); 2 or 3 green onions (flattened with side of a knife)

bluewaterpepperfarm.ca

Rice and Peas In addition to being the perfect complement to Jerk Chicken or Oxtail stew, serve this hearty Jamaican side with with curries or other savory sauces.

View full recipe on bluewaterpepperfarm.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bluewaterpepperfarm.ca.

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Ingredients

1 cup Long grain white rice (Use Basmati rice if you prefer. Either way, give it a good rinse and drain to get rid of some starch.)
1 cup canned black beans, pigeon peas, or black-eyed peas
1 cup water
1 tsp salt
2 tbsp Grace Creamed Coconut
1 clove minced garlic
3 seeds allspice/ pimento (gently crush with the side of a chefs knife)
½ tsp dried thyme (use 3 or 4 sprigs of fresh thyme if you have it)
1 whole scotch bonnet pepper (optional) (for the flavour - leaving it whole doesn't add much heat)
2 or 3 green onions (flattened with side of a knife)