Go Back
–+ servings
Print
Jamaican Rice and Peas

Jamaican Rice & Peas

Course Side Dish
Cuisine Jamaican
Keyword rice and peas
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 25 minutes
Servings 6
Author Delish D'Lites

Ingredients

  • 1 tablespoon butter or olive oil
  • 1 15-ounce can pigeon peas, undrained
  • 1 small onion finely chopped
  • 3 scallions finely chopped
  • 3 garlic cloves minced
  • 1/2 teaspoon grated fresh ginger
  • 1 teaspoon ground allspice
  • 1 13.5-ounce can unsweetened coconut milk
  • 2 bay leaves
  • 5 thyme sprigs
  • 1 Scotch bonnet pepper subsitute with a Habanero pepper
  • 1 1/2 cups water
  • 2 teaspoons kosher salt plus more to taste, if needed
  • 1/2 teaspoon black pepper
  • 2 cups long-grain white rice rinsed and drained

Instructions

  1. Preheat your dutch oven or pot on medium heat.

  2. Add the butter or olive oil, then add the onion & scallion. Saute for 4-5 minutes or until fragrant and softened, stirring frequently so it doesn't burn.

  3. Add the garlic, ginger and allspice. Stir and cook for 1 minute.

  4. Add the coconut milk, thyme, bay leaves, Scotch Bonnet/habanero, water, salt and pepper, then bring the mixture to a boil.

  5. Add the pigeon peas and rice, then stir and allow the mixture to return to a boil.

  6. Allow the rice to cook uncovered. Once you see bubbles breaking the surface, immediately stir the rice, then lower the heat to low and cover.

  7. Simmer for 25-30 minutes over low heat, until the rice is tender and the liquid is absorbed.

  8. Remove and discard the thyme stems, bay leaves, and Scotch bonnet. Serve hot.

Recipe Notes

This recipe freezes very well. Store in a ziplock bag for up to 3 months. To reheat, transfer the rice to a microwave-safe container, cover it with plastic wrap, and microwave the rice for 4-5 minutes, or until hot.