Recipe - Jamaican Rice and Peas

This is the version I grew up on, The Johnston Family Coat of Arms, if you will. Occasionally I'll include thyme and green onions, and sometimes I use pigeon peas or kidney beans.  If you do, just remember to soak them overnight first.  That is not necessary with black eyed peas.  This can serve up to a dozen as a side, and easily doubles for a party.  (PS based on my soon to come video post, I've increased the amount of water needed, thanks, hj)

1/2 pound of dried black eyed peas
2 tablespoons vegetable oil
1 large onion, chopped (or one bunch green onions, if preferred)
pinch dry thyme OR 1/2 teaspoon chopped fresh thyme (optional) 
3 cups water
1 can coconut milk (not the sweet version!)
2-3 teaspoons salt
1-2 teaspoons yellow Scotch Bonnet pepper sauce OR 1 whole Scotch Bonnet pepper
1 pound long grain rice, such as Uncle Ben's
3 additional cups of water

In a large dutch oven or a large heavy bottomed pot with a lid, heat oil over medium heat. Add onions and cook until translucent, about 5 minutes. Add thyme, if using.  Stir in peas and 3 cups water.  Bring to a boil, reduce heat and cover.  Simmer until just tender, about 45 minutes. 

Then add coconut milk, salt, scotch bonnet pepper sauce OR whole pepper, and 2 cups water. Mix well and taste; it should be rich and well seasoned.  Bring to a boil, stir in rice, reduce heat, cover and cook until rice is tender and liquid absorbed, about 45 minutes.

Check occasionally while the rice is cooking. Add more water if needed, or remove the cover and let the liquid cook off, if it is too loose, but take care not to burn.  Because this dish contains coconut, it is very wine friendly, so don't hesitate to pair it with a full-bodied white like a Cotes Du Rhone Blanc. 

Comments

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So here you have it, a frozen yogurt like recipe using So Delicious Coconut Milk Kefir.
Because coconut milk kefir is so low in fat, I combined it with full fat coconut milk to prevent it from turning out like ice milk and freezing up to an icy block when placed in the freezer. Make sure the coconut milk you buy contains at least 10 grams of fat per 2 ounces, which is per 1/4 cup). You can use Thai Kitchen, Whole Foods Brand, or something from an Asian market.

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mmm, this recipe sounds really good, I want to prepare it this night, because my boyfriend loves new dishes, and this Jamaican Rice is very unusual.

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It looks delicious ! I love to try new dishes, and I have never cooked Jamaican food! I have to try it ! This recipe is not that difficult, so I guess it is my opportunity to surprise my family with a special meal !

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