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Ingredients
  

Jamaican Rice and Black-Eyed Peas

    • 1 bunch scallions chopped
    • 1 large white onion chopped
    • 2 tablespoon canola or vegetable oil
    • 1 teaspoon fresh thyme chopped
    • 1 ¼ cups black-eyed peas unsoaked
    • 2 ½ cups long-grain white rice
    • 6 cups water
    • 1 can unsweetened coconut milk
    • 1 tablespoon Scotch Bonnet suace or 1 whole Scotch Bonnet pepper
    • 1 teaspoon black pepper
    • 3 teaspoons kosher salt

    Instructions
     

    • Heat oil over medium heat in a Dutch oven or a large heavy-bottomed pot with a lid. Add scallions and onions to pot and sprinkle with 1 teaspoon of salt. Sauté until onions are translucent, about 5 min. Stir in ½ teaspoon of thyme, cooking another minute.
    • Stir in black-eyed peas, making sure to coat them with oil. Add 5 cups of water and cover pot. Once at a boil, lower heat and simmer for about 45 minutes or until peas are tender but not mushy.
    • Pour in coconut milk and stir in Scotch Bonnet sauce or whole pepper, 1 teaspoon black pepper, 2 teaspoons salt and the rest of the water.
    • Season broth, adding salt or black pepper if needed. Stir in rice. Cover pot, [bring to a simmer then] reduce heat and let simmer for 25 to 30 minutes or until rice is tender but not mushy and liquid is absorbed. Check rice occasionally; add water if rice is too loose or remove cover to let liquid cook off if rice softens quickly.
    • Fluff rice and transfer to serving bowl. Garnish with the rest of the thyme.