Jamaican Style Rice and Peas

Serves 1
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Directions

  1. 1Start with 2 cups of jasmine rice.
  2. 2Start with 2 cups of jasmine rice.
  3. 3Start with 2 cups of jasmine rice.
  4. 4Rinse the rice a couple of times to remove excess starch, then drain well.
  5. 5Rinse the rice a couple of times to remove excess starch, then drain well.
  6. 6Rinse the rice a couple of times to remove excess starch, then drain well.
  7. 7Coat the rice with 2 tablespoons of melted butter or coconut oil, mixing it with a fork to ensure it stays fluffy and separate while steaming.
  8. 8Coat the rice with 2 tablespoons of melted butter or coconut oil, mixing it with a fork to ensure it stays fluffy and separate while steaming.
  9. 9Coat the rice with 2 tablespoons of melted butter or coconut oil, mixing it with a fork to ensure it stays fluffy and separate while steaming.
  10. 10Add the oiled rice to your pot first.
  11. 11Add the oiled rice to your pot first.
  12. 12Add the oiled rice to your pot first.
  13. 13Then stir in 1 1/2 cups of cooked peas.
  14. 14Then stir in 1 1/2 cups of cooked peas.
  15. 15Then stir in 1 1/2 cups of cooked peas.
  16. 16Add 3 tablespoons of coconut milk powder.
  17. 17Add 3 tablespoons of coconut milk powder.
  18. 18Add 3 tablespoons of coconut milk powder.
  19. 19Mix gently.
  20. 20Mix gently.
  21. 21Mix gently.
  22. 22Pour 2 and a quarter cups of the peas water or plain water.
  23. 23Pour 2 and a quarter cups of the peas water or plain water.
  24. 24Pour 2 and a quarter cups of the peas water or plain water.
  25. 25Stir again.
  26. 26Stir again.
  27. 27Stir again.
  28. 28Add 2 whole Scotch bonnets (do not burst them).
  29. 29Add 2 whole Scotch bonnets (do not burst them).
  30. 30Add 2 whole Scotch bonnets (do not burst them).
  31. 31Add diced scallions.
  32. 32Add diced scallions.
  33. 33Add diced scallions.
  34. 34Add a few sprigs of thyme.
  35. 35Add a few sprigs of thyme.
  36. 36Add a few sprigs of thyme.
  37. 37Add four cloves of minced garlic.
  38. 38Add four cloves of minced garlic.
  39. 39Add four cloves of minced garlic.
  40. 40Add 1 teaspoon of sugar and a chunk of ginger.
  41. 41Add 1 teaspoon of sugar and a chunk of ginger.
  42. 42Add 1 teaspoon of sugar and a chunk of ginger.
  43. 43Add about 5 to 6 pimento berries.
  44. 44Add about 5 to 6 pimento berries.
  45. 45Add about 5 to 6 pimento berries.
  46. 46Add two teaspoons of salt.
  47. 47Add two teaspoons of salt.
  48. 48Add two teaspoons of salt.
  49. 49Stir everything together well and taste the liquid to adjust seasoning if needed.
  50. 50Stir everything together well and taste the liquid to adjust seasoning if needed.
  51. 51Stir everything together well and taste the liquid to adjust seasoning if needed.
  52. 52Bring to a boil.
  53. 53Bring to a boil.
  54. 54Bring to a boil.
  55. 55Cover and steam on low flame for about 15 to 20 minutes, or until the rice is tender and fluffy.
  56. 56Cover and steam on low flame for about 15 to 20 minutes, or until the rice is tender and fluffy.
  57. 57Cover and steam on low flame for about 15 to 20 minutes, or until the rice is tender and fluffy.
  58. 58Once done, fluff with a fork and remove the Scotch bonnets, pimento, or thyme stems.
  59. 59Once done, fluff with a fork and remove the Scotch bonnets, pimento, or thyme stems.
  60. 60Once done, fluff with a fork and remove the Scotch bonnets, pimento, or thyme stems.

Ingredients

  • 2 cups jasmine rice
  • 2 cups jasmine rice
  • 2 cups jasmine rice
  • 2 tablespoons melted butter or coconut oil
  • 2 tablespoons melted butter or coconut oil
  • 2 tablespoons melted butter or coconut oil
  • 1.5 cups cooked peas
  • 1.5 cups cooked peas
  • 1.5 cups cooked peas
  • 3 tablespoons coconut milk powder
  • 3 tablespoons coconut milk powder
  • 3 tablespoons coconut milk powder
  • 2.25 cups peas water or plain water
  • 2.25 cups peas water or plain water
  • 2.25 cups peas water or plain water
  • 2 whole Scotch bonnets
  • 2 whole Scotch bonnets
  • 2 whole Scotch bonnets
  • diced scallions
  • diced scallions
  • diced scallions
  • sprigs of thyme
  • sprigs of thyme
  • sprigs of thyme
  • 4 minced garlic cloves
  • 4 minced garlic cloves
  • 4 minced garlic cloves
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • chunk of ginger
  • chunk of ginger
  • chunk of ginger
  • 5 pimento berries
  • 5 pimento berries
  • 5 pimento berries
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 0.5 teaspoon browning
  • 0.5 teaspoon browning
  • 0.5 teaspoon browning

Equipment

strainerlarge bowlforkpotmeasuring cupspoon

Tips

  • To make the rice fluffy and separate while steaming, coat it with melted butter or coconut oil.
  • For deepening the color of the rice and peas, optionally add 1/2 to 1 teaspoon of browning or blend 1/4 cup of cooked peas with 1/2 cup of water to create a puree and stir it in.
  • The water for cooking should be salty, like the ocean, to ensure proper seasoning of the rice.
  • Do not burst the Scotch bonnets when adding them to the pot to avoid excessive heat.