Simple Rice and Peas -

Simple Rice and Peas

This quick and easy Caribbean rice and peas recipe is made with canned pigeon peas, coconut milk, and green seasoning for an authentic and delicious dish.

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Course: dinner, lunch, Side Dish

Cuisine: Caribbean, Jamaican, Trinidadian

Keyword: caribbean rice and peas, Jamaican Rice and Peas

Prep Time: 10

Cook Time: 30

Servings:

Calories: 357kcal

Equipment

Large pot with a tight-fitting lid
Large measuring cup
Wooden spoon for stirring

Ingredients

4 tbsp extra virgin olive oil
1 onion chopped
1 carrot diced
1 celery stalk diced
Hot pepper to taste
2 tbsp minced garlic
4 tbsp green seasoning
2 cans pigeon peas cooked: rinsed and drained
4 cups jasmine rice rinsed and drained
1 tbsp allspice berries
1 tbsp Himalayan salt
2 tsp black pepper
1 can coconut milk unsweetened
2 tbsp butter optional
Hot water

Instructions

Heat the olive oil in a large pot over high heat.
Add the chopped onion, carrot, celery, hot pepper, minced garlic, and green seasoning. Sauté for 3 minutes, stirring occasionally.
Stir in the pigeon peas, rinsed and drained rice, allspice berries, salt, and black pepper. Cook for another 3 minutes, stirring to combine.
In a large measuring cup, mix the coconut milk with enough hot water to make 6 cups of liquid.
Stir the liquid into the pot, add butter if using, and bring to a boil. Taste and adjust salt if needed.
Cover the pot tightly, reduce heat to low, and cook for 20 minutes.
After 20 minutes, turn off the heat, remove the cover, and gently pile the rice in the center of the pot, clearing the edges.
Cover again and let the rice sit for an additional 10-20 minutes.
Fluff the rice with a fork and serve warm.

Nutrition