Classic Jamaican Rice & Peas


Here's a classic side dish from Chef Joshna that goes oh-so-perfectly on the side of her jerk chicken. Kidney beans may be substituted if pigeon peas are unavailable.

Classic Jamaican Rice & Peas

Serves 4-6


1 19oz can gungo peas (pigeon peas) or kidney beans
2 cups coconut milk
2 green onions, chopped
1 whole scotch bonnet pepper
½ tsp dried thyme
½ tsp kosher salt
½ tsp freshly ground black pepper
2 cups long grain white rice
1 tbsp butter


1. In a large measuring cup, combine the liquid from the canned peas with the coconut milk. Add more water if necessary to make 3½ cups of liquid. Pour the liquid into a large saucepan and add the peas, green onions, hot pepper, thyme, salt and black pepper. Bring to a rolling boil and boil for 3 minutes.

2. Add the rice and butter; stir the pot once. Don't burst the pepper! Reduce heat to low, cover, and simmer for 20-30 minutes or until the water has completely evaporated and the rice is cooked. If the rice is not tender after the water evaporates, add 2-4 tbsp of water, cover and simmer for another 5-10 minutes. Serve hot and enjoy!


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