JAMAICAN RICE AND PIGEON PEAS RECIPES

Name: Jamaican Pigeon Peas and Rice
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Cuisine: Jamaican
Ingredients: ¾ cup dried pigeon peas (presoaked (See Notes)); ¾ cup unsweetened coconut flakes; 1 ½ cup warm water; 1 tsp all-purpose or mild jerk seasoning; 2 stalks scallion (chopped); 2 cloves garlic (smashed and peeled); 1 sprig fresh thyme (or 2 tsp dried); 1 tsp whole allspice (manually ground (or ½ tsp pre-ground)); 1 whole scotch bonnet pepper (uncut and unbruised (See Notes)); 1 ½ tsp salt ((less if using salted canned peas)); ½ tsp black pepper; 2 cups long grain rice

JAMAICAN PIGEON PEAS AND RICE | FROM THE COMFORT OF MY BOWL

Jamaican Pigeon Peas and Rice | From The Comfort Of My Bowl image

Infused with coconut milk and Caribbean herbs and spices, this Jamaican Gungo Peas and Rice recipe is comforting and flavourful. It’s the ultimate side dish.

Provided by Jhanelle Golding

Categories Dinner Side Dish

Total Time 80 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 12

Ingredients

¾ cup dried pigeon peas (presoaked (See Notes))
¾ cup unsweetened coconut flakes
1 ½ cup warm water
1 tsp all-purpose or mild jerk seasoning
2 stalks scallion (chopped)
2 cloves garlic (smashed and peeled)
1 sprig fresh thyme (or 2 tsp dried)
1 tsp whole allspice (manually ground (or ½ tsp pre-ground))
1 whole scotch bonnet pepper (uncut and unbruised (See Notes))
1 ½ tsp salt ((less if using salted canned peas))
½ tsp black pepper
2 cups long grain rice

Steps:

Prepare the dried pigeon peas:
Make fresh coconut milk (or skip to the next section if using a 14oz can):
Make the cooking broth for the rice:
Wash the rice:
Cook the rice:

Nutrition Facts : Calories 390 kcal, CarbohydrateContent 69 g, ProteinContent 11 g, FatContent 8 g, SaturatedFatContent 6 g, SodiumContent 603 mg, FiberContent 7 g, SugarContent 1 g, ServingSize 1 serving

QUICK JAMAICAN RICE AND PEAS RECIPE - FOOD.COM

Quick Jamaican Rice and Peas Recipe - Food.com image

This recipe is from Jamaicans.com. It uses a slow cooker, which I think is great. There is, however, a problem with one of the ingredients. It calls for pigeon peas in coconut milk. I've never seen that here. Although I haven't made this recipe, I think you could use regular canned pigeon peas and replace about 1/2 cup of the water with coconut milk. Perhaps add a little extra coconut milk for the juice that would have been in the peas. Time is just a guesstimate.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups Uncle Ben's converted brand rice
3 sprigs thyme
2 garlic cloves
2 scallions
1 tablespoon salt
1 tablespoon pepper
1 (14 1/2 ounce) can pigeon peas (with coconut milk like Ocho Rio brand, red peas ok)
3 1/2 cups water (Or use the required amount for the rice cooker)
1 scotch bonnet pepper (left whole)

Steps:

Pour the rice in the rice cooker.
Combine the water, green pigeon peas with coconut milk, salt, pepper, thyme, garlic and scallions. Pour over the rice. Rice should be completely covered with water, and at least an inch above it if this recipe is like others I have cooked.
Place Scotch bonnet in the pot (Do not cut it up if you don't want a lot of heat.) Turn on the rice cooker. Serve when finished. Don't keep the rice cooker on warm as it will burn the bottom of the rice.

Nutrition Facts : Calories 361.4, FatContent 1.4, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 1182, CarbohydrateContent 70.4, FiberContent 11.1, SugarContent 0.5, ProteinContent 17.6

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JAMAICAN RICE AND PEAS RECIPE | FOOD & WINE

A note to readers: Growing up in a Jamaican family, food was always a focal point. The earlier version of Jamaican Rice and Peas posted here was an inaccurate representation of a dish that is true to my culture and the many people that enjoy it. Culturally relevant recipes should be developed with thoughtful consideration of their origin. Here, I’m proud to share my mom’s recipe for Jamaican rice and peas. Jamaican rice and peas—seasoned with the special trinity of thyme, scallion, and garlic—is a staple dish of the island. Like clockwork, my mom cooked Jamaican rice and peas with a baked chicken every Sunday. Its woodsy flavor is heightened by the addition of whole pimento seeds (aka allspice berries) and its subtle heat comes from the Scotch bonnet pepper. We always had Scotch bonnet peppers in the refrigerator and my mom would cut slivers from them to add to almost everything. When used whole, the pepper lends a slightly fruity flavor without the intense heat because the seeds and flesh are not exposed. The very hot Scotch bonnet pepper can be found in farmers’ markets or Caribbean grocery stores, but a habanero pepper is a good substitute. I like to use dried dark red kidney beans. They are often featured in this dish, but you can also use green pigeon peas (aka gungo peas), which are also commonly used. The coconut milk is infused with the reddish tint of the beans, which gives the rice its signature blush.
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Stir in the rice, cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 30 minutes. Remove from the heat and let steam for 10 minutes, then discard the thyme stems, allspice berries and Scotch bonnet. Using a fork, fluff the rice and beans and season with salt. Serve hot.

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QUICK JAMAICAN RICE AND PEAS RECIPE - FOOD.COM

This recipe is from Jamaicans.com. It uses a slow cooker, which I think is great. There is, however, a problem with one of the ingredients. It calls for pigeon peas in coconut milk. I've never seen that here. Although I haven't made this recipe, I think you could use regular canned pigeon peas and replace about 1/2 cup of the water with coconut milk. Perhaps add a little extra coconut milk for the juice that would have been in the peas. Time is just a guesstimate.
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Place Scotch bonnet in the pot (Do not cut it up if you don't want a lot of heat.) Turn on the rice cooker. Serve when finished. Don't keep the rice cooker on warm as it will burn the bottom of the rice.

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Stir in the rice, cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 30 minutes. Remove from the heat and let steam for 10 minutes, then discard the thyme stems, allspice berries and Scotch bonnet. Using a fork, fluff the rice and beans and season with salt. Serve hot.

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