Jamaican Rice and Peas

• 3 cups dried red peas (kidney beans) or gungo peas (pigeon peas)
• 8 cups water
• ½ tbsp salt
• 2 cloves garlic, crushed
• 2 cups coconut milk or 1 packet coconut powder
• 1 Scotch bonnet pepper
• 1 bunch scallions or 1 small white onion, chopped
• 1 tbsp thyme
• ¼ cup margarine
• 2 tbsp all-purpose seasoning
• 2 tbsp seasoning salt
• 1 tbsp chicken seasoning (optional)
• 1 ½ lb white or brown rice, rinsed and drained

Ingredients for 12 servings (3.8 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Wash peas with clean water. Place them in a pot with the water, salt, and garlic. Stir and leave to soak overnight.

2. 2

   Transfer the entire pot of soaked peas and liquid to the stovetop. Cover and bring to a boil over medium heat. Simmer, stirring occasionally, until the peas become tender (about 20 minutes). Add more hot water if the level drops too low.

   Stovetop
3. 3

   Lower the heat, then add the coconut milk, scotch bonnet pepper, scallion, thyme, margarine, all-purpose seasoning, seasoning salt, and chicken seasoning. Stir well.

4. 4

   Cover and boil over medium heat for 10 minutes.

   Stovetop
5. 5

   Stir in the rice until evenly distributed. Cover, lower heat, and boil until the rice is soft and liquid is boiled out (about 10–15 minutes).

   Stovetop
6. 6

   Serve and enjoy!