Jamaican Beef Soup
This soup is a rich flavorful soup made from beef, pumpkin, dumplings and Caribbean yellow yams.
Author: cookingwithwadia
Jamaican Oxtail & Bean stew
Tip: green seasoning blend can be made in bulk and store in the refrigerator for future use, which is very convenient.
Jamaican Rice & Peas
Jamaican Rice & Peas
Course: UncategorizedServings
4-5
servingsPrep time
5
minutesCooking time
55
minutesCalories
330
kcalRice and Peas is one of Jamaica’s most popular side dishes. it can be served with almost any protein. if done right it can also be eaten by itself, yummy!
Ingredients
2 cups rice
1/2 cup red peas ( uncooked)
1 1/2 cups water
1 cup coconut milk
1 tsp salt
few pimento seeds
3 stalks green onion
few sprig of thyme
2 tbsp. butter
1 whole scotch bonnet pepper
Directions
- Rinse peas and add to pot with 3 cups water boil until peas is soften. this might take a couple hours depending on the peas. I use a instant pot so it took like 25 mins, or you can also use any regular pressure cooker
- when peas become tender, add coconut milk, salt, pimento, green onions, thyme, scotch bonnet pepper and butter. let boil for a few minutes so the flavors can marry.
- Wash rice thoroughly until water is clear, this is essential to getting a nice fluffy rice.
- Cook on medium to low heat until the liquid has evaporated, about 15mins, fluff rice with a fork.
- Turn heat down to low and let rice continue to steam for about 15mins.
- Fluff rice again with a fork and remove the herbs from the rice and serve with any main dish. enjoy
Notes
- Please note that if cooking peas on a stove top in a regular pot additional water will be needed as the water will evaporate as the peas cook. if you’re using a instant pot or pressure cooker then please stick to the required amount of liquid outlined in the recipe.
- my tip for cooking rice is to ensure that there is not too much liquid to start the process, you can always go back and add more liquid towards the end if needed, but if you start with too much liquid you can’t remove it once the rice absorbs it.
- liquid should be slightly above the rice, about 1/4 inch or less.
