Quick Jamaican Rice and Peas |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
This recipe is from . It uses a slow cooker, which I think is great. There is, however, a problem with one of the ingredients. It calls for pigeon peas in coconut milk. I've never seen that here. Although I haven't made this recipe, I think you could use regular canned pigeon peas and replace about 1/2 cup of the water with coconut milk. Perhaps add a little extra coconut milk for the juice that would have been in the peas. Time is just a guesstimate. Ingredients:
2 cups uncle ben's converted brand rice |
3 sprigs thyme |
2 garlic cloves |
2 scallions |
1 tablespoon salt |
1 tablespoon pepper |
1 (14 1/2 ounce) can pigeon peas (with coconut milk like ocho rio brand, red peas ok) |
3 1/2 cups water (or use the required amount for the rice cooker) |
1 scotch bonnet pepper (left whole) |
Directions:
1. Pour the rice in the rice cooker.
2. Combine the water, green pigeon peas with coconut milk, salt, pepper, thyme, garlic and scallions. Pour over the rice. Rice should be completely covered with water, and at least an inch above it if this recipe is like others I have cooked.
3. Place Scotch bonnet in the pot (Do not cut it up if you don't want a lot of heat.) Turn on the rice cooker. Serve when finished. Don't keep the rice cooker on warm as it will burn the bottom of the rice.
|
|