Rice & Peas

Jamaican Rice and peas (not to be confused with Bahamian or Spanish Rice & Beans) is a Sunday tradition in many Jamaican homes, worldwide. Other Caribbean cultures have their own version of this dish referenced by other names but, the term “rice and peas” is used to describe the Jamaican version. Jamaican rice and peas, despite it’s name is commonly made with kidney beans or pigeon (gungo) peas. Keep reading for the recipe.

Rice and Peas with Brown Stewed Chicken and Steamed Cabbagesunday dinner II

1 15oz. can red kidney beans
1 13.5 oz. can coconut milk
1 stalk scallion or 1 small onion, sliced
2 cloves garlic, chopped
1 sprig thyme
2 Tablespoon butter/ margarine
1tsp salt
2 cups water
2 cups rice

rice n peas 2 rice n peas

Add beans and coconut milk to pot. Heat through. Add all other ingredients except rice. Cover pot and simmer 10 minutes over medium heat. Add rice, stir with fork. Cover reduce heat to medium low and let cook for 15 to 20 minutes. Check rice for tenderness. If done turn off heat. If necessary add ¼ cup water, fluff with a fork and cover. Cook an additional 5 to 7 minutes.


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