Jamaican Rice and Peas (Baked)

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READY IN: 3hrs 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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