I actually made Jamaican peas and rice once before. I cooked a big vegetarian feast for my 23rd birthday awhile back, and served this as a side dish. Peas and rice is a perfect complement to the other Jamaican recipes I’ve been trialing this week – I ate it with ackee and saltfish, and the flavors went well together.
Rice and peas with saltfish and ackee.
Jon’s Review: “Yeah, this was tasty.”
- 2 tbsp vegetable oil (approximate)
- chopped yellow onion
- 4 diced garlic cloves
- 2 cups of rice
- 1 cup water
- 1 cup vegetable stock
- 2 cups coconut milk
- 1 can of kidney beans, drained
- 2 teaspoons dried thyme
- 1 whole scotch bonnet chili (it will be used whole)
- pinch of salt
Heat the oil in a pot and add onions. Saute for about 5 minutes. Then, add the garlic and uncooked rice and cook for another 3 minutes. Add the salt, water, stock and coconut milk and stir. add the kidney beans and sprinkle with thyme. Also add the whole scotch bonnet. Simmer, then turn the heat to low and cover. The rice should be done after 15-20 minutes. When done, remove from heat and cover for 10 minutes. Then fluff with a fork. Discard the scotch bonnet before eating (or you can eat it if you’re a total masochist).
The recipe I used is based on this recipe.