Jamaican Rice And Peas
10m prep 30m cook 40m ready
6 to 8 servings An excellent, satisfying dish that combines creamy coconut milk and the floral, spicy Scotch bonnet chile. Serve with a Caribbean dish such as Jamaican Jerk Chicken or Guyanese Pepperpot.
Make This Recipe Part of Your Week
Add it to a free meal plan or jump straight to a shopping list—no account required.
Save It. Plan It. Shop It.
Ingredients
- 1 tablespoon vegetable oil
- 3 green onions, chopped
- 2 garlic cloves, minced
- One 13½-ounce can coconut milk
- 1½ cups unsalted chicken stock or broth or water
- 2 sprigs thyme
- 1 Scotch bonnet or habanero chile, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- Two 15-ounce cans or 3 cups cooked black-eyed peas or kidney beans, drained and rinsed
- 2 cups long-grain white rice
Add Ingredients to Shopping List
Use the servings and units above—your list will match what you see here. No account required.
Create Shopping ListLet's Cook
-
Step 1.
Heat in a medium saucepan over medium heat: 1 tablespoon vegetable oil
-
Step 2.
Add and cook, stirring, until fragrant, about 1 minute: 3 green onions, chopped; 2 garlic cloves, minced
-
Step 3.
Stir in and bring to a boil: One 13½-ounce can coconut milk; 1½ cups unsalted chicken stock or broth or water; 2 sprigs thyme; 1 Scotch bonnet or habanero chile, minced; 1 teaspoon salt; ½ teaspoon black pepper
-
Step 4.
Stir in: Two 15-ounce cans or 3 cups cooked black-eyed peas or kidney beans, drained and rinsed; 2 cups long-grain white rice
-
Step 5.
Return to a boil. Stir once, reduce the heat to low, cover, and simmer until the rice is tender and has absorbed the liquid, about 20 minutes. Remove from the heat and let stand, covered, for 10 minutes. Remove the thyme sprigs and fluff with a fork before serving.
Planning More Than One Meal?
Build a free week plan and get one consolidated shopping list. No account required to try it.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.