Rice and Peas is common throughout the islands, this Jamaican Style Rice and Pigeon Peas is the best. Made with coconut milk and herbs, it is bomb.
Recipe video:
Jamaica is on my list of places I would love to visit. Everything from the food, the culture and the music seem so beautiful and unique to me. I know this is a typical thing to say, but one of my favorite things about the island is the reggae. Yes I know everyone says that but honestly reggae is my favorite genre of music. However, the music isn’t the only thing I love about Jamaica but also the food especially this Jamaican Style Rice and Pigeon Peas.
So lately I have been cooking pigeon peas often which is weird for me. Growing up, I used to run away from anything peas and beans related, especially mixed in rice. However, adulthood has changed me and has opened up my taste buds.
I really enjoyed this recipe because of the use of coconut milk. Using coconut milk in your rice is revolutionary, it really spices up your rice. Now, if you want to had a twist to your regular rice dish then this is the recipe you need to try.
Usually the canned pigeon peas are used, it’s the best way to speed up the cooking process. However, since I had a bag of dry pigeon peas I decided to go the harder way.
Although using dry peas isn’t really considered to be the harder version, but it does take a longer time to cook. I don’t think either one is better than the other but if you are low on time then go with the peas in the can.
Before we dive into the recipe, I thought I should go over some TIPS & TRICKS first.
TIPS & TRICKS
- Toasting the rice: There is nothing much to say other than the cooking time will be different for some. The type and brand of rice you use will affect the cooking time, but it will not be an issue. I used my all time fave which is white basmati rice. It usually take up to 10 minutes. Toasting the rice gives this dish an amazing flavor. The toasting part is simple. After melting the coconut oil I add the rice, pimento peppers and garlic and cook them for 2-3 minutes. Make sure to stir it constantly;
- Coconut milk: I am not Jamaican so adding coconut milk to my rice wasn’t a usual thing for me. However, I love adding coconut milk to my rice because it spices up a boring rice dish. I also love toasting my rice before adding the water, it gives a nice aroma and taste at the end.
- Peas: Like I said earlier, I used dry pigeon peas and I boiled them. But if you want to go quicker then I suggest using the peas in the can. I do recommend using the Goya brand. If you want to use dried peas then I recommend following my Stewed Pigeon Peas recipe for the boiling process.
I hope you enjoy the recipe.
Now, let’s get into it.
Jamaican Style Rice and Pigeon Peas
Ingredients
Pigeon peas(if using dry peas, skip using the peas in the can):
- 4 cups Water divided
- 1 cup Dry pigeon peas
- 2-3 sprigs Fresh thyme
- 1 Garlic clove crushed
- 1 tsp Salt
For the rice:
- 1-2 cup Water
- 1 cup Rice white or brown
- 1/2 cup Coconut milk
- 1 tsp Salt
- 2-3 sprigs Fresh thyme
- 1 medium Garlic minced
- 1 medium Pimento pepper chopped
Instructions
Soaking the pigeon peas:
- If you are using dry pigeon peas then go ahead and add the peas to a bowl. Cover the peas with 2 cups of water and soak for 6-8 hours or overnight.
Cooking the peas:
- Strain the peas and add them to a medium pot with 2 cups of water, followed by salt, thyme and garlic.
- Boil over medium-high heat for 30-40 minutes. Drain then set aside.
Cooking the rice and peas:
- In a medium pot over medium-high heat, warm the coconut oil then toast the rice, pimento pepper and garlic.
- Toast for 2-3 minutes, making sure to stir constantly. Stir in the pigeon peas.
- Pour the coconut milk and water, followed by the salt and thyme. Stir everything and let it cook on low heat for t least 10-15 minutes.
- Serve and enjoy!
Notes
- If you want to with the quick version then use the peas in the can. I recommend using a 15 oz can of pigeon peas.
Other peas recipes that you may enjoy:
Caribbean Stewed Dry Pigeon Peas