Jamaican Rice and peas is a simple recipe to prepare. As the name suggests, it contains red kidney peas and rice, mixed with flavorful Jamaican authentic coconut milk, seasonings, herbs and spices to ensure its classic taste.
Rice and peas is enjoyed on Sundays in Jamaica and served in restaurants all over the island. Jamaicans often enjoy it with meat such as oxtail, jerk chicken, , stew beef or pork, or with steamed fish.
Jamaican Rice and Peas
2 cups red kidney peas
3 cups juiced coconut milk (blended and squeezed) or 3 cups tin coconut milk
4 cups Rice
5 cups Water
2 stalks escallion crushed
1 small onion sliced
4 pimento seeds, crushed
3 tbsp sugar
2 tbsp margarine
2 tsp salt
2 sprigs thyme
2 scotch bonnet pepper (1 green &1 ripe)
2 gloves garlic
1 tbsp maggi al-purpose seasoning
Wash peas twice and remove any dirt .
Add peas to a medium or large saucepan, then add 2 cups of water followed by 2 gloves of crushed garlic, cover the saucepan and bring peas to boil on high flame. Allow water to boil down to peas level, check intermittently to prevent burning. After the water is boiled down, add 3 cups of water to sink the peas , then boil at high flame until the peas are tender.
When the peas are tender add coconut milk to the pot, escallion, thyme, pimento, salt (to taste), scotch bonnet pepper (use knife to pierce the green pepper to add flavor), onion, maggi seasoning and margarine. Stir and allow to boil for at least 20 – 30 mins ensuring the mixture thickens to a stew like texture, stir it occasionally scraping residues off the sides of the pot and placing back into the mixture. Add sugar then boil for about 5 to 10 mins.
When the color of the mixture attains the color of the peas and is thicken to a stew like texture. Wash rice and add to mixture ensuring rice is 1 inch below water (you should not see the rice only if it is stirred).
Stir the rice and reduce the flames to medium heat, cover saucepan and allow the rice to cook, carefully watching to prevent from burning. When the liquid has evaporated from the rice and you are now seeing the rice, turn down the flames to the lowest heat and cover up, to allow to steam.
Stir the rice occasionally and allow to steam, when the rice is cooked the grains are plumped, they can be crushed in your hands and taste slightly tender and gummy.
Serve the rice and peas with any meat and sauce from the meat, enjoy as main staple or side dish