Rice and Peas is a cherished Caribbean dish, blending coconut-infused rice with tender pigeon peas for a flavorful meal. A key element of Jamaican cuisine, it is customarily served with jerk chicken or curry dishes. The dish’s rich flavor comes from cooking the rice in coconut milk with aromatic seasonings until perfectly infused. This versatile recipe serves as a comforting side dish or a hearty vegetarian main course, offering a delicious taste with straightforward preparation.

Ingredients

• 1 cup long-grain white rice
• 1 can coconut milk
• 1 can pigeon peas, drained and rinsed
• 2 cloves garlic, minced
• 1 tsp thyme, dried
• 1/2 tsp allspice, ground
• 1 tsp salt
• 1/4 tsp black pepper, ground

Instructions

1. In a medium saucepan, combine the long-grain white rice, coconut milk, garlic, thyme, allspice, salt, and black pepper.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20 minutes.
3. Stir in the pigeon peas and continue to cook for an additional 10 minutes, or until the rice is tender and the liquid is absorbed.
4. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Keywords: Coconut, Vegetarian, Caribbean, Rice

Spice Rack: Thyme, Allspice, Salt, Black Pepper

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