Updated: Jan 24
PREP TIME 10 minutes
COOK TIME 3 hours
TOTAL TIME 3hrs 10 minutes
SERVINGS 8-12 servings
Cooking rice n' peas can be intimidating. This is a staple in many Jamaican dishes.
Ingredients Part 1 of 2
1 to 1 1/2 cup dry Red kidney Beans(soak in water overnight to reduce cooking time)
45g of Creamed Coconut
20g Garlic raw (about a 1/2 clove)
2g or 3 sprig of thyme fresh
60g Onion raw (1/3 of a medium Onion)
1-2 stalk green onion
10g Sea Salt (be careful, You can only add salt, you cannot take it away in cooking)
5 to 7 cups of water
Wash Peas(kidney beans) and drain
Add 5 to 7 cups of water with all ingredients above, stir, cover and bring to a boil.
Stir occasionally after (once or twice).
This should take approximately 2 to 5 minutes with your stove on high. Note if you soak your Peas overnight this recipe does not account for that.
After the pot is at boil imediately reduce your stove to simmer (low heat).
Monitor and add more water if needed
Test peas with a fork. When they are tender go to next step.
Ingredients Part 2 of 2
2-3 Cups Parboiled Rice
1-2 tbsp. butter
1 tbsp. olive oil
1 whole and unbroken Scotch Bonnet pepper
Water (***add if needed)
Add in the above ingredients
Add in water if needed, or approx. 3/4" above the rice
Stir and mix all together
Cover and let it continue to simmer (low heat) for approximately 1 hr.
If your rice texture is not the softness you desire add small amount of water and let it continue to simmer until the rice is at the right softness.
Remove pepper with a spoon. Be careful not to break it.
Let stand 5 minutes before serving.