Share This Article
But in my 17+ years of marriage to this handsome love of mine, I’ve developed a deep affection for many Caribbean foods of his native country. Â And Rice and Peas has become a table staple.
I can now say I’ve finally mastered one that’s vetted, approved, and frequently requested by Hubs himself. Â Thought I’d share…
Standard Rice Rule of Thumb:
1 Cup of Rice to 2 Cups of Liquid (Water)- With a respectful amount of salt and pepper plus 15 Minutes Makes RICE!
However Jamaican Style Rice and Peas involves maybe another 15 Minutes of Prep before a 15-20 Minute Cook Time…
Keep that in mind as you start this journey to embrace and enjoy this dish over and over again!
So, here it goes…
Jamaican Style Rice & Peas
- Total Time: 35
Description
Experience the vibrant flavors of our Jamaican Style Rice & Peas! Perfectly cooked rice infused with creamy coconut milk and seasoned with fragrant spices. Bring a taste of the Caribbean to your table for a delightful and authentic meal!
Preparation:
- Consider how much rice you want and multiply it…
- A 1:2 Ratio means 1 cup to 2cups Ratio for Jasmine Rice to Liquid
- And Double is 1-1/2 cups to 3 cups, and so on…
- So we’re going to split the Liquid in half…
- If you need 2 cups of liquid, make it a cup of water, and a cup of coconut milk. For 3 cups of liquid, make it with 1-1/2 cups of water, and 1-1/2 cups of Coconut Milk.
- Or just use what you have, as long as it is the total amount of liquid you need.
- Use Coconut Milk NOT Coconut Cream
- Lastly, I PERSONALLY ONLY use Jasmine Rice… and yes, it enhances the flavor
Ingredients
- 1.5 cups of Jasmine Rice
- 1 1/2 cups of Water
- 1 1/2 cups of Coconut Milk
- 1/2 Onion Chopped Fine
- 1 Green Onion Chopped (optional)
- 2 Cloves Garlic (Chopped Fine or Minced) – (Yes you can sub with garlic powder, but the real stuff makes a difference)
- 2 Teaspoons Thyme (Fresh or Dried Thyme is fine. Do Not Use Thyme Powder though.)
- 2 Tablespoons of Butter
- Some Olive Oil
- Half Can of Gunga Peas or Pigeon Peas (the brown ones only, not the green ones, or those in milk) or use Red Kidney Beans that have already been soaked.
Instructions
- Heat on MEDIUM/HIGH Â and Add Butter, A bi
t of olive oil (maybe 2-3 swirls), onions – cook a minute or two. - Add the Thyme and Garlic and Gunga Peas – cook a minute or two. The onions should be translucent by now.
- Add Some Salt and Pepper – this is just the initial seasoning. Don’t over do it. A little goes along way… you can always add more later.
- Add the Green Onion, and Rice – cook a minute or two. Stir here so the rice doesn’t burn.
- Add the Coconut Milk  – Cook until it starts to cook out. Maybe 3 minutes or so.
- Turn Heat to LOW.  Add the Water, and COVER and Simmer for the Last 15 Minutes.
- Remove from heat and let it rest as the rice absorbs the rest of the water. Maybe 5 minutes.
- Stir to fluff the rice.
- You can add salt and pepper to taste here…  (Note: Taste it, don’t just add it… LOL)
Notes
- Prep Time: 10
- Cook Time: 25