This is the dish that can be served with every meal, especially ones with gravy. Sometimes I eat just a plate of rice and peas smothered in oxtail gravy.
Ingredients:
- 2 cups white rice
- 1 medium can red kidney beans
- 1 can coconut milk
- 6 pieces of cooked bacon (optional)
- 2 green onions, chopped
- 1 clove garlic, chopped
- 1 branch of fresh thyme
- 1 tbsp oil
- 1 scotch bonnet pepper (whole, do not chop up)
- water
Method:
- Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid
- Add liquid to a pot with beans, onions, garlic, thyme and oil, bring to a boil
- Add rice and stir for a minute. Reduce heat to Medium-Low
- Add bacon and scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked
- Remove scotch bonnet pepper before and thyme branch before serving
Yum -- you've inspired me...
ReplyDeleteYeah, I going to try this today today!
ReplyDeleteHey linked to YardEdge for the YE readers to try out too..
ReplyDeleteYou are welcome Phil. Thanks Yardedge. I already have you in my blog roll.
ReplyDeleteGoing to make some for supper this evening. Yummy...:)
And thanks for the link to your blog, Yardedge. We will have to hook up for the Reggae Marathon later this year.
ReplyDeleteRice & peas is for me, steeped in tradition and something never to be messed with. So there are certain fundamentals in your recipe, that I am totally against, and you also left out 2 key ingredients.
ReplyDeleteFirst off, it MUST be FRESH peas, not the canned ones. They have a totally different taste cuz they've been sitting in brine in the can. So peas (1 cup) must be washed and soaked in cold water overnight. I don't include oil, as it gets a bit too 'mushy'
The missing key ingredients are: tsp of sugar and pimento seeds! Can't be rice and peas without pimento.
My rice and peas is legendary:-)
I've never had or made it with bacon. If you're cooking for people who don't eat meat or pork, bacon is a no, no. I agree, it has to have whole allspice (we Jamaicans call allspice, pimento). Sugar is optional, even though I make mine with sugar. Not too much. I use scallions instead of onions. Oh, don't forget a couple pinches of black pepper. I must admit I've made Rice and Peas with low sodium canned peas (beans). It's just as good. I call it my "Short-Cut Rice and Peas", but "traditional Jamaican" Rice and Peas is always made with dried peas (dried Kidney Beans or, fresh or dried Pigeon Peas (Gungo)).
ReplyDeleteMy Rice and Peas can be eaten without any thing else! It is always requested!!
I agree!
ReplyDeleteRice
Peas (Beans)
Coconut Milk or Cream
Scallions
Garlic Cloves
Whole Scotch Bonnet Pepper
Fresh Thyme
Whole Allspice
Salt and Pepper (to taste)
Sugar (optional)
I sometimes coat the bottom of the pot with a 1/2 teaspoon or less of olive oil so that the rice won't stick. This is optional.
YUMMY!!
I'm sure there are as many ways to make rice and peas as there are households in Jamaica! They are all good! Thanks, Chris for another great classic!
ReplyDelete