Name: Quick Jamaican Rice and Peas
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 2 cups Uncle Ben's converted brand rice; 3 sprigs thyme; 2 garlic cloves; 2 scallions; 1 tablespoon salt; 1 tablespoon pepper; 1 (14 1/2 ounce) can pigeon peas (with coconut milk like Ocho Rio brand, red peas ok); 3 1/2 cups water (Or use the required amount for the rice cooker); 1 scotch bonnet pepper (left whole)

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Recipe by Debbie R.

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This recipe is from Jamaicans.com. It uses a slow cooker, which I think is great. There is, however, a problem with one of the ingredients. It calls for pigeon peas in coconut milk. I've never seen that here. Although I haven't made this recipe, I think you could use regular canned pigeon peas and replace about 1/2 cup of the water with coconut milk. Perhaps add a little extra coconut milk for the juice that would have been in the peas. Time is just a guesstimate.

Ready In:: 1hr 15mins
Serves:
Units:

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ingredients

2 cups Uncle Ben's converted brand rice
3 sprigs thyme
2 garlic cloves
2 scallions
1 tablespoon salt
1 tablespoon pepper
1 (14 1/2 ounce) can pigeon peas (with coconut milk like Ocho Rio brand, red peas ok)
3 ¹⁄₂ cups water (Or use the required amount for the rice cooker)
1 scotch bonnet pepper (left whole)

directions

Pour the rice in the rice cooker.
Combine the water, green pigeon peas with coconut milk, salt, pepper, thyme, garlic and scallions. Pour over the rice. Rice should be completely covered with water, and at least an inch above it if this recipe is like others I have cooked.
Place Scotch bonnet in the pot (Do not cut it up if you don't want a lot of heat.) Turn on the rice cooker. Serve when finished. Don't keep the rice cooker on warm as it will burn the bottom of the rice.

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@Debbie R.

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@Debbie R.

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"This recipe is from Jamaicans.com. It uses a slow cooker, which I think is great. There is, however, a problem with one of the ingredients. It calls for pigeon peas in coconut milk. I've never seen that here. Although I haven't made this recipe, I think you could use regular canned pigeon peas and replace about 1/2 cup of the water with coconut milk. Perhaps add a little extra coconut milk for the juice that would have been in the peas. Time is just a guesstimate."

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review by Just_Ducky

8/11/2013

I had to work the night I made this and boy was I ticked when DH informed me via text message that they'd eaten all the supper and left me none! Of course, he was joking and I got to enjoy this lovely rice dish the next day for my lunch. I used basmati rice as that is our favourite. Couldn't find pigeon peas anywhere so threw in rinsed black beans. This was a huge hit for DH & I both, just love the added flavour of the pepper without the additional heat. We do like our heat too though so may cut it up into the rice next time :). Paired it with Recipe #356900 for a great meal. Thanks for posting Debbie ! Made for Team Tasty Tester's during ZWT #9 :)

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review by Fyvettew

10/20/2010

Tip regarding the scotch bonnet pepper...Keep it whole when you put it in the pot. That way you get all the flavor and very little heat.

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creation by Debbie R.

5/20/2009

This recipe is from Jamaicans.com. It uses a slow cooker, which I think is great. There is, however, a problem with one of the ingredients. It calls for pigeon peas in coconut milk. I've never seen that here. Although I haven't made this recipe, I think you could use regular canned pigeon peas and replace about 1/2 cup of the water with coconut milk. Perhaps add a little extra coconut milk for the juice that would have been in the peas. Time is just a guesstimate.