Jamaican Rice and Peas Recipe

🧂 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
• 13.5 ounce 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 and pepper to taste

Instructions

• 1 Rinse the dried peas then add them to a large pot. Cover with water and soak
  overnight. Drain the peas and rinse.
• 2 Add the soaked peas, chicken stock, water and coconut milk to a large pan (or
  use the same pot). Bring to a boil, then reduce heat. Cover and simmer for 45
  minutes, or until the peas become tender.
• 3 Add the rice, onion, scallion, garlic, Scotch bonnet, thyme, allspice, brown
  sugar and salt to taste. Stir.
• 4 Bring to a boil, then reduce heat and cover. Simmer 20-30 minutes, or until the
  rice is tender and done to your liking.
• 5 Fluff with a fork and serve!

Nutrition Info