Jamaican "Rice & Peas"
Est. Time:
1.5 h
Yield:
8-10
- 1 can JCS Gungo Peas (16 oz) or 1 can JCS Red Kidney Beans (15 oz)
- 1 can JCS Coconut Milk (14 oz)
- 2 cups long-grain rice
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 cube chicken bullion
- 1/2 tsp dried JCS thyme
- 1 tbsp butter or 1 tbsp margarine
- 1 whole scotch bonnet pepper (optional)
This traditional dish can be served with just about any type of meat. A Sunday dinner tradition among many Jamaicans. In fact, rice & peas on a Sunday is unofficially embedded into Jamaican culture.
-Drain liquid from can peas or beans into a measuring cup.
-Add coconut milk to the measuring cup. Make sure there are at least 3 1/2 cups of liquid in the measuring cup. Add water if necessary.
-Pour liquid from the measuring cup into a saucepan.
-Add beans/peas, onion, garlic, chicken bullion, thyme, and butter/margarine. Bring to a boil.
-Add rice to the mixture. Stir well.
-Place whole scotch bonnet pepper in saucepan without bursting it.
-Reduce heat to low, cover tightly, and simmer for approximately 25 minutes (or until water evaporates).
-Remove whole scotch bonnet pepper and serve.