My Jamaican Rice and Peas
If you have around 45 minutes to spend in the kitchen, My Jamaican Rice and Peas might be an amazing gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. For 85 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 456 calories, 12g of protein, and 16g of fat each. Only a few people really liked this side dish. This recipe from Foodista requires additional of water, water, scotch bonnet pepper sauce, and vegetable oil. 1 person found this recipe to be scrumptious and satisfying. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is pretty good. If you like this recipe, you might also like recipes such as Jamaican Rice and Peas, Jamaican Rice and Peas, and Jamaican Rice & Peas.
Ingredients
eyed peas
0.5 pound
coconut milk
1 can
rice
1 pound
onion
1 cup
salt
0.5 teaspoon
scotch bonnet pepper sauce
2 teaspoons
vegetable oil
2 tablespoons
additional of water
3 cups
water
3 cups
Cooking in Steps
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1In a large dutch oven or a large heavy bottomed pot with a lid, heat oil over medium heat.
cooking oil
dutch oven -
2Add onions and cook until translucent, about 5 minutes.
onion
-
3Add thyme, if using. Stir in peas and 3 cups water. Bring to a boil, reduce heat and cover. Simmer until just tender, about 45 minutes.Then add coconut milk, salt, scotch bonnet pepper sauce OR whole pepper, and 3 cups water.
scotch bonnet chili
coconut milk
pepper
thyme
water
peas
salt
-
4Mix well and taste; it should be rich and well seasoned. Bring to a boil, stir in rice, reduce heat, cover and cook until rice is tender and liquid absorbed, about 45 minutes.Check occasionally while the rice is cooking.
rice
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5Add more water if needed, or remove the cover and let the liquid cook off, if it is too loose, but take care not to burn. Fluff the rice, and serve with love and gratitude!
water
rice