Jamaican Rice and Peas



8 servings



1 lb. dried pigeon peas, picked through and rinsed
2 sprigs thyme
1 md. onion, chopped
5 pimento seeds, crushed
2 cloves garlic, minced
1 cup coconut milk or
2 slices Scotch bonnet peppers
1/2 tsp. black pepper
1 tsp. salt
3 tbsp. margarine
2-1/2 cup brown rice


Using a large pot over medium heat, combine pigeon peas, garlic, pimento, thyme, coconut and 3 quarts of cold water. Cover and cook the peas until tender, about 1-1/2 hours, adding more water as needed to keep peas covered. Boil until 4 cups of water remains,(you can drain and measure this).

Heat oven to 350°F. Using a Dutch oven or ovenproof pot over medium heat, heat the margarine, saute the onion and pepper, until softened, about 5 minutes. Add rice, peas with liquid, season with salt and pepper. Cover and bake until rice is tender and liquid is absorbed, about 25 minutes.

Author's Comments

Needs much less attention than the stove top method.

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