RICE AND PEAS

Rice and Peas image

This is a Jamaican dish I found in Extending the Table. The servings size is for a main dish serving, but this can also be a side dish for barbecued or jerk chicken. This recipe starts with soaking dried beans overnight, but that is not reflected in the times.

Provided by CraftScout

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup dried pigeon peas or 1 cup kidney bean
4 cups water
3 cups coconut milk
2 tablespoons fresh thyme
2 green onions, finely chopped
1 hot chili pepper, seeded and chopped
2 garlic cloves, minced
1/2 teaspoon salt
1 tablespoon margarine
2 1/2 cups rice (long grain white)

Steps:

In a large saucepan, soak the beans in the water overnight.
Using the same water, bring the beans to a boil, reduce heat, cover, and simmer until tender. Beans should remain whole.
Add the rest of the ingredients, except the rice, and boil for 5 minutes uncovered.
Add the rice. Stir, cover and simmer 15-20 minutes, until rice is cooked and liquid is absorbed.
Serve with a green salad and fried plantains, or with barbecued chicken.

Nutrition Facts : Calories 717.6, Fat 29.1, SaturatedFat 23.8, Sodium 301.3, Carbohydrate 99.9, Fiber 9.9, Sugar 9.6, Protein 17.1

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