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    You are in: Home / Recipes / Jamaican Rice and Peas (Baked) Recipe
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    Jamaican Rice and Peas (Baked)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 5 mins

    5 mins

    3 hrs

    Nat Da Brat's Note:

    Needs much less attention than the stove top method.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

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    Nutritional Facts for Jamaican Rice and Peas (Baked)

    Serving Size: 1 (163 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 524.8
     
    Calories from Fat 120
    22%
    Total Fat 13.3 g
    20%
    Saturated Fat 7.0 g
    35%
    Cholesterol 0.0 mg
    0%
    Sodium 373.3 mg
    15%
    Total Carbohydrate 85.1 g
    28%
    Dietary Fiber 11.5 g
    46%
    Sugars 3.3 g
    13%
    Protein 18.1 g
    36%

    The following items or measurements are not included:

    thyme

    seeds

    scotch bonnet peppers

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