Quick Jamaican Rice & PeasPublished Jul 31, 2008
Sunday Rice and Peas is a must but when you are on the go it can be a challenge. Our quick rice and peas is for the person on the go that wants to have Jamaica’s “Coat and Arms’, but quickly with a Rice Cooker and pre-cooked pigeon or red peas.
- 3Cups Uncle Bens Rice
- 3 Sprigs thyme
- 2 Clove Garlic
- 2 Stalks scallion
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 can green pigeon or red peas with coconut milk (Ocho Rio brand)
- 1 can coconut milk
- Approximately 2 Water Or the required amount to reach 4 cups of rice in your rice cooker. (VERY IMPORTANT)
- 1 Scotch bonnet pepper
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- Pour the rice in the Rice Cooker.
- Combine the water with the green pigeon peas, and coconut milk into a pot.
- Be sure the rice is completely covered with water. Be sure you fill to required line of your rice cooking (VERY IMPORTANT)
- Add the salt, pepper, thyme, Garlic and scallion
- Place Scotch bonnet in the pot
- Turn on the rice cook
- Serve once the rice cooker has completed cooking. Do not keep the rice cooker on warm as it will burn the bottom of the rice.
5 comment(s) on this page. Add your own comment below.
I was looking for the time to add the rice. how long after step 2? Do add I more water to what is already in the pot for the peas. How much water do I need to cook the peas and rice?
I dont know how to make this in a rice cooker but when I make my rice and peas.I simmer the beans/peans first with thyme, onions and coconut cream(It comes in a bar) first for about 15 minutes and then I add my rice on top. I am soo used to making this that I cant give exact measurements but my mom taught me that about an inch of water on top of the rice is the right amount of water in the pot. Better you add too little than too much. You wont spoil the rice by checking as it cooks.
I believe the more you make the scotch bonnet pepper to stay in the pot it adds more spicy. And it actually taste terrific. I would advice fellow Jamaicans to try it if you don,t have children.