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Rice and Peas

Recipe from:
Rice and peas is usually rice and red kidney beans, Jamaica's 'Coat of Arms' in cooking. (Dried gungo peas, or green, when in season, are also used.) The proportions vary from household to household, but a 1/4 pt. of dried peas or a 1/2 pt. of freshly picked red peas or gungo to 1 lb. rice is adequate. Dried peas are put on in cold water, green peas are put on in boiling water.
Rice and Peas

1/4 pt. dried kidney beans or 1 canned kidney beans
1 lb. rice
2 stalks escallion (spring onions)
2 stalks of thyme
2 cloves Garlic, chopped
1 small onion choped
2 tsp. salt
1 scotch bonnet pepper (optional)
1/2 tsp Jamaican All Purpose seasoning
1 tbsp. sugar
1 dry coconut
milk from 1 dry coconut or 1 canned coconut

If dried peas are used, wash well before soaking and boil in the same water until cooked enough, but not too much water should be used as coconut milk is also to be added. (If canned kidney beans are used no soaking is necessary.)

When peas are nearly cooked, add rich milk from very dry coconut, bringing liquid to about twice or 2 1/2 times the quantity of rice to be used. See that pea grains are not broken.

When peas are cooked, add seasoning. Wash rice and add to peas.

If canned beans are used, drain liquid from can and place in a pot. Add 2 cups (470ml) of water and 1 cup (236ml) of canned coconut milk. Allow to come to a boil then add all the seasoning to the pot. Stir and allow to boil for about 2 minutes before adding rice.

A good test to check that you have a good rice to liquid ratio is to ensure that the liquid 1 inch (2.5cm) above the rice.

When water boils again, reduce heat and cook on slow fire. Rice should be tender and all the liquid absorbed. (Near the end of cooking time, and it is not advisable to add more water - place a piece of Saran wrap instead of foil on top of rice and cover. This usually finishes the cooking satisfactorily.)

When cooked, stir with a fork before serving.