Jamaican Rice and Peas
This Jamaican rice and peas recipe is the perfect side dish with fluffy rice simmered with coconut milk, fiery Scotch bonnet peppers and lots of seasonings.
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 www.chilipeppermadness.com.
Cooking tools:
- Pot
- Pan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Stove
- Mixing bowl
- Fork
- Wooden spoon
- Kitchen timer
- Airtight container
Ingredients
- 1/2 cup dried gungo peas (pigeon peas - or use red kidney beans)
- 1 cup chicken stock (- vegetable stock is good too)
- 3/4 cup water (- or more as needed)
- 13 1/2 ounces can coconut milk (1 can)
- 1 cup and 2 tablespoons long grain rice
- 1 small onion (chopped)
- 1 scallion (chopped)
- 4 cloves garlic (chopped)
- 1 Scotch bonnet pepper (seeded and chopped (use 1/2 a pepper for less heat))
- 1 teaspoon fresh thyme leaves (minced)
- 1/2 teaspoon ground allspice
- 1/2 teaspoon brown sugar
- Salt
- pepper
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