Jamaican Rice With "peas"

"I found this recipe in a book in the library and it instantly appealed to me because of its unusual exotic flavour (coconut and chili). There is a little story behind its name: In Jamaica they say peas when they mean beans and therefore this dish is called rice with peas even though there are none in it."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by wicked cook 46 photo by wicked cook 46
Ready In:
30mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Mix all ingredients in a big pot (cast-iron would be best). Add water until up to 2.5 cm above the rice.
  • Bring to a boil slowly, using medium heat. Reduce to low heat and simmer for approximately 25 minutes until the rice is soft and has absorbed the liquid.
  • Remove the chili and spice the rice with thyme, pepper and salt.
  • Enjoy!

Questions & Replies

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Reviews

  1. Baby Kato
    We love Jamaican rice with peas and have tried many different versions. The flavor of the dish was nice, with subtle flavorings, very authentic tasting. The texture of the rice was very soft, but that could have been the rice I used. I didn't have any red chilies so I subed with a small habanero, which I left whole for easy removal. I served the rice with pork spareribs for a tasty meal. Thank you for sharing a recipe that I will make again.
     
  2. Rita1652
    Fabulous! I made in my rice cooker. Didn`t have scallions used red onion, and use a chipotle. Fab!!! Love it.
     
  3. DailyInspiration
    Really delicious dish -- loved the creamy texture of the rice and the flavor from the thyme and coconut milk was so good! I served this dish with some baked chicken and a dried cranberry broccoli salad. Made for Everyday is a Holiday Tag, November, 2011.
     
  4. COOKGIRl
    Subbed oregano for thyme and the scallions were stirred into the cooked rice about 1 minute before serving. (I don't care for scallions cooked for a long time.) I think I may have miscalculated how much liquid to use. My rice turned out a little gummy. Cooking is always an adventure! Served with Recipe #334280 and Recipe #5379 for an easy end of the week meal. Reviewed for Veg Swap #19.
     
  5. Andi Longmeadow Farm
    Enjoyed this immensely. I halved this using the unit change, and devoured it. I used a yellow scotch bonnet Chile, and added a bit of s&p. So it was 1/4 cup long-grained rice, 1/2 cup of coconut milk(low-fat) and 1/4 cup of water to thin out the coconut milk. additionally I did put cooking-spray on the bottom of the pan, and 1/2 tsp. oil. The scallions, the kidney beans, garlic all of it a joy to devour, and will make this again. Made for *Everyday is a Holiday* July 2009
     
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Tweaks

  1. COOKGIRl
    Subbed oregano for thyme and the scallions were stirred into the cooked rice about 1 minute before serving. (I don't care for scallions cooked for a long time.) I think I may have miscalculated how much liquid to use. My rice turned out a little gummy. Cooking is always an adventure! Served with Recipe #334280 and Recipe #5379 for an easy end of the week meal. Reviewed for Veg Swap #19.
     

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