Jamaican Rice and Peas Recipe
Jamaican Rice and Peas is traditionally eaten as part of the family Sunday dinner with chicken, mutton or fish, along side vegetables such as callaloo or a salad. Throughout the Caribbean rice and peas is eaten, with variations of the ingredients with the kidney beans referred to as “peas”.
This classic Jamaican dish is low in fat yet high in fibre and calcium. A good mix of carbohydrates and plant-based protein, not too much of the creamed coconut as it contains a high % of saturated fats.
If adding salt, restrict it’s use or add into the pot rather than onto the served meal, as too much salt increases the risk to high blood pressure and stroke.
You can use Kidney beans or Gungo or Pigoen peas and Basmati rice can be used instead of Long Grain rice. A no no is not to use garden peas as a famous chef (who will remain nameless) uesd.
1 can Gungo peas or Kidney beans (drained)
1 tsp Creamed coconut
Water (enough to cover the rice by approx. 1 inch)
2 Cloves Garlic, chopped
2 Scallion or spring onion, chopped
1 tsp Dried thyme
1 tsp Black pepper
2 cups Long grain rice (washed, rinsed and drained)
1. Add the peas or beans,creamed coconut and the water to large pot and stir
2. Add the garlic, chopped spring onion and thyme to large pot
3. Add black pepper. Bring to a boil.
4. Add the washed rice and boil on high temperature for 2 minutes.
5. Cover and turn heat to low, until all water is absorbed (about 15 to 20 min).
6. Fluff with fork before serving.
Makes 4 to 6 Servings