Jamaican Rice and Peas
Source and licence
"Jamaican Rice and Peas" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Jamaican_Rice_and_Peas, revision 4534246), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Jamaican_Rice_and_Peas&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4534246
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Jamaica. Associated with Jamaica by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 3 cups dried red peas (kidney beans) or gungo peas (pigeon peas)
- 8 cups water
- ½ tbsp salt
- 2 cloves garlic, crushed
- 2 cups coconut milk or 1 packet coconut powder
- 1 Scotch bonnet pepper
- 1 bunch scallions or 1 small white onion, chopped
- 1 tbsp thyme
- ¼ cup margarine
- 2 tbsp all-purpose seasoning
- 2 tbsp seasoning salt
- 1 tbsp chicken seasoning (optional)
- 1 ½ lb white or brown rice, rinsed and drained
Method
- Wash peas with clean water. Place them in a pot with the water, salt, and garlic. Stir and leave to soak overnight.
- Transfer the entire pot of soaked peas and liquid to the stovetop. Cover and bring to a boil over medium heat. Simmer, stirring occasionally, until the peas become tender (about 20 minutes). Add more hot water if the level drops too low.
- Lower the heat, then add the coconut milk, scotch bonnet pepper, scallion, thyme, margarine, all-purpose seasoning, seasoning salt, and chicken seasoning. Stir well.
- Cover and boil over medium heat for 10 minutes.
- Stir in the rice until evenly distributed. Cover, lower heat, and boil until the rice is soft and liquid is boiled out (about 10–15 minutes).
- Serve and enjoy!