JAMAICAN RICE AND PEAS (BAKED)

Jamaican Rice and Peas (Baked) image

Provided by Nat Da Brat

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb dried pigeon peas (picked through and rinsed)
2 sprigs thyme
1 medium onion (chopped)
5 pimento seeds, crushed (also known as allspice berries)
2 garlic cloves (minced)
1 cup coconut milk or 1 cup cream
2 slices scotch bonnet peppers
1/2 teaspoon black pepper
1 teaspoon salt
3 tablespoons margarine
2 1/2 cups brown rice

Steps:

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.

Nutrition Facts : Calories 524.8, Fat 13.4, SaturatedFat 7.1, Sodium 373.3, Carbohydrate 85.1, Fiber 11.6, Sugar 3.4, Protein 18.1