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.
Prep Time:
11 mins
Cook Time:
34 mins
Total Time:
45 mins
Servings:
8
Nutrition per Serving
Calories
456
Protein
12.1g
Carbs
67.1g
Fat
16.06g
Ingredients
Original recipe (8 servings) → 8 servings
- •0.5 pound eyed peas
- •1 can coconut milk
- •1 pound rice
- •1 cup onion
- •0.5 teaspoon salt
- •2 teaspoons scotch bonnet pepper sauce
- •2 tablespoons vegetable oil
- •3 cups additional of water
- •3 cups water
Directions
In a large dutch oven or a large heavy bottomed pot with a lid, heat oil over medium heat.
Add onions and cook until translucent, about 5 minutes.
Add 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.
Mix 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.
Add 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!
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