How to cook Rice and Peas

Rice and peas is certainly among the favorite dish of Jamaican food. It’s bursting with flavor and so comforting, that it pairs really well with any jerk chicken, curry goat or Caribbean meal. Let us make it the original way

Ingredients:

2 cups long-grain rice (washed)

1 cup red kidney beans (or canned )

2 cups coconut milk

2 cups water

2 stalks green onion (chopped)

2 cloves garlic (crushed)

1 small onion (chopped)

1 tsp Jamaican scotch bonnet powder 

1 tsp salt

½ tsp black pepper

1 tsp thyme (fresh or dried)

Instructions:

Cook the peas (beans):

Soak beans if using dried beans in 8 cups water over night. Then boil until tender. If you’re working with canned beans, you can skip the soaking and proceed directly to the next step.

Add flavor:

Inside the pot with the beans, transfer coconut milk, water garlic onion thyme green onion salt and pepper. Mix all together, and boil.

Add the Scotch Bonnet pepper :

Add a whole Scotch Bonnet pepper  for additional flavor and fragrance  without slicing it, unless you’re in the mood for something very spicy

Add the rice:

Stir in the washed rice. Lower heat and cover the pot.

Simmer:

Allow it to cook slowly until all the liquid is absorbed and rice is tender  for about 20–25 minutes.

Fluff and serve:

Stir in the Scotch Bonnet pepper, then fluff rice with a fork and serve hot.

For more bite, throw in a piece of ginger.

Substitute Scotch Bonnet Pepper Powder if you cant find the fresh one

Buy Jamaican Scotch bonnet powder on Amazon . Click Here