Jamaican Rice and Peas (Baked)

Submitted by Nat Da Brat

"Needs much less attention than the stove top method."

 

• Ready In: 3hrs 5mins
• Ingredients: 11
• Serves: 8

ingredients

• 1 lb dried pigeon peas (picked through and rinsed)
• 2 sprigs thyme
• 1 medium onion (chopped)
• 5 pimento seeds, crushed (also known as allspice berries)
• 2 garlic cloves (minced)
• 1 cup coconut milk or 1 cup cream
• 2 slices scotch bonnet peppers
• 1⁄2 teaspoon black pepper
• 1 teaspoon salt
• 3 tablespoons margarine
• 2 1⁄2 cups brown rice

directions

1. Using a large pot over medium heat, combine pigeon peas, garlic, pimento, thyme, coconut and 3 quarts of cold water.
2. Cover and cook the peas until tender, about 1-1/2 hours, adding more water as needed to keep peas covered.
3. Boil until 4 cups of water remains,(you can drain and measure this).
4. Heat oven to 350°F.
5. Using a Dutch oven or ovenproof pot over medium heat, heat the margarine, saute the onion and pepper, until softened, about 5 minutes.
6. Add rice, peas with liquid, season with salt and pepper.
7. Cover and bake until rice is tender and liquid is absorbed, about 25 minutes.