My Jamaican Rice and Peas

⏱ 45 min · 🍽️ 8 Portionen · 🧂 9 Zutaten

Zutaten

  • 1/2 pound of dried black eyed peas
  • 1 can coconut milk (not the sweet version!)
  • 1 pound long grain rice, such as Uncle Ben's
  • 1 cup chopped onion
  • 1/2 teaspoon salt
  • 2 teaspoons yellow Scotch Bonnet pepper sauce OR 1 whole Scotch Bonnet p
  • 2 tablespoons vegetable oil
  • 3 cups additional of water
  • 3 cups water

Zubereitung

  1. In a large dutch oven or a large heavy bottomed pot with a lid, heat oil over medium heat.
  2. Add onions and cook until translucent, about 5 minutes.
  3. 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.
  4. 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.
  5. 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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My Jamaican Rice and Peas
📖 Foodista
gluten freedairy freelacto ovo vegetarianvegan

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.

⏱

Kochzeit

45 min

🍽️

Portionen

8

🧂

Zutaten

9

Original ansehen ↗

Nährwerte

pro Portion

456 kcal

Kalorien

12 g

Eiweiß

16 g

Fett

67 g

Kohlenhydrate

Zutaten

Für 8 Portionen

Geschätzte Kosten~3,40 € · ~0,45 €/Portion
  • 🛒

Zubereitung

  1. 1

    In a large dutch oven or a large heavy bottomed pot with a lid, heat oil over medium heat.

  2. 2

    Add onions and cook until translucent, about 5 minutes.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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