This dish is one of the most popular Jamaican dishes. Its seasoned rice and soft peas complements any meat dish. We used to have this at home every Sunday and then on Monday leftovers. (I’m sure we weren’t the only ones.) Give it a go: rice and peas made easy!
- 400g dry or canned gungo peas or kidney beans
- 1 medium onion (chopped)
- 2 spring onions (chopped in half)
- 4 sprigs of thyme
- 1 whole scotch bonnet pepper
- 1 tsp of black pepper
- 1 tsp of salt
- 2 cloves garlic (chopped)
- 400ml coconut milk or 60g of creamed coconut
- 600g of rice* (long grain or basmati)
- 2 tsp of all purpose seasoning
1 tsp pimento seeds or all spice (for extra spice!)
- Dry peas process
- Wash then place dry red kidney beans or gungo peas in a large pot, pour in water (5 cm above the peas) and soak overnight.
- Keep the soaking water in the pot. Place the pot on the stove, add salt, black pepper, onions, fresh thyme, spring onions, chopped garlic, all purpose seasoning, coconut milk or creamed coconut. If using
dry peas, boil for around 1 hour, until the peas are soft.
If using canned peas, just bring to a boil. Add more water if neccessary.
- Wash the rice thoroughly and pour into pot. Make sure water is level just above rice. Mix together, add scotch bonnet pepper and place lid on top of pot. Then cook for
25-30 mins on medium-low heat.
- Take out scotch bonnet pepper and mix rice thoroughly from the bottom.