Rice and Peas I

Rice and Peas I Recipe - Vegetarian Dish from Jamaica

Region / culture: Jamaica | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4 |

Vegetarian diet

Introduction

Rice and Peas is a traditional Jamaican dish that is a staple in Caribbean cuisine. It is a flavorful and comforting dish that is perfect for any occasion.

History

Rice and Peas has its roots in African cuisine, brought to the Caribbean by enslaved Africans. The dish has evolved over time to become a beloved and iconic dish in Jamaican culture.

Ingredients

0.25 cup gungo peas
1 clove of garlic
1 green pepper
escallion
black pepper
thyme
salt to taste
2 cup rice
coconut milk or coconut (to make coconut milk). Cut coconut into small pieces and blend with about 3 cups of water in a blender. Strain through a strainer to separate the milk.

How to prepare

Wash the peas and soak them in 2 cups of water.
Pour the peas and water into a pot with coconut milk and garlic, and bring to a boil.
Cook the peas until tender, adding more water if necessary.
Once the peas are cooked, add salt, whole pepper, black pepper, thyme, and escallion.
Allow the seasonings to simmer.
If needed, wash the rice and then add it to the pot.
Use a fork to mix everything together.
Cook on low heat until done.

Variations

You can use kidney beans or black-eyed peas instead of gungo peas.
Adding Scotch bonnet pepper can add a spicy kick to the dish.

Cooking Tips & Tricks

Soaking the peas overnight can help reduce cooking time.

- Adding coconut milk adds a rich and creamy flavor to the dish.

- Cooking the rice on low heat helps prevent it from sticking to the bottom of the pot.

Serving Suggestions

Rice and Peas can be served as a side dish or as a main course. It pairs well with jerk chicken, curry goat, or fried fish.

Cooking Techniques

Cooking the peas until tender before adding the rice ensures that both ingredients are cooked perfectly.

- Using a fork to mix the rice and peas helps prevent the rice from becoming mushy.

Ingredient Substitutions

If you don't have coconut milk, you can use regular milk or water instead.

- You can use dried thyme instead of fresh thyme.

Make Ahead Tips

Rice and Peas can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Serve Rice and Peas in a bowl garnished with fresh parsley or chopped scallions for a pop of color.

Pairing Recommendations

Rice and Peas pairs well with fried plantains, coleslaw, or a side salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Rice and Peas contains approximately 300 calories.

Carbohydrates

Rice and Peas is a carbohydrate-rich dish, with the rice and peas providing a good source of energy.

Fats

The coconut milk in this dish adds healthy fats, which are essential for overall health and well-being.

Proteins

The peas in this dish are a good source of plant-based protein, making it a great option for vegetarians and vegans.

Vitamins and minerals

Rice and Peas is a good source of vitamins and minerals, including vitamin C, vitamin A, and iron.

Alergens

This recipe contains coconut milk, which may be an allergen for some individuals.

Summary

Rice and Peas is a nutritious and delicious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Rice and Peas is a classic Jamaican dish that is flavorful, comforting, and nutritious. With a few simple ingredients and cooking techniques, you can enjoy this delicious dish at home.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Rice and Peas. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. She was busy chopping vegetables and singing along to the radio, while a pot of fragrant rice and peas bubbled away on the stove. The delicious aroma wafted through the air, teasing my senses and making my mouth water.

As Maria stirred the pot, she explained to me that this dish was a traditional Jamaican recipe that had been passed down through generations in her family. Rice and peas, she said, was a staple in Jamaican cuisine, a comforting and flavorful dish that brought people together around the dinner table. I was captivated by the rich history and cultural significance of this simple yet delicious recipe.

Maria graciously offered to teach me how to make rice and peas, and I eagerly accepted her invitation. Together, we gathered the ingredients – long grain rice, kidney beans, coconut milk, scallions, garlic, thyme, and Scotch bonnet pepper – and set to work in her kitchen. Maria guided me through each step of the process, from sautéing the aromatics to simmering the rice and peas until they were tender and fragrant.

As we cooked, Maria shared stories of her childhood in Jamaica, of family gatherings and holiday feasts where rice and peas always had a place of honor on the table. She spoke of her grandmother, a formidable woman with a talent for cooking and a generous spirit that extended to everyone she met. It was clear to me that this recipe for rice and peas was more than just a dish – it was a connection to her past, a way to keep her heritage alive and vibrant.

When the rice and peas were finally ready, Maria ladled generous portions into bowls and handed me a spoon. I took my first bite, savoring the creamy coconut milk, the tender rice, and the earthy flavor of the kidney beans. It was a revelation – warm, comforting, and utterly delicious. I knew then that this recipe would become a cherished part of my own culinary repertoire, a dish to share with friends and family for years to come.

In the days and weeks that followed, I practiced making rice and peas in my own kitchen, tweaking the recipe here and there to suit my taste. I experimented with different seasonings and variations, adding a pinch of allspice for warmth or a splash of lime juice for brightness. Each time I made the dish, I felt a sense of connection to Maria and her family, to the traditions and memories that had shaped this recipe over time.

As I shared my version of rice and peas with friends and loved ones, I found that it had a magical quality – it brought people together, sparked conversations, and created lasting memories. I realized that food, like music or art, has the power to transcend boundaries and forge connections between people from different backgrounds and cultures. And so, I continued to make rice and peas, not just as a delicious meal, but as a way to celebrate the diversity and richness of the world around me.

Years passed, and I grew older, but my love for cooking and sharing recipes never waned. I collected new dishes and techniques from friends, family, and cookbooks, always eager to learn and experiment in the kitchen. But no matter how many recipes I tried, rice and peas remained a favorite, a touchstone that reminded me of Maria and the day I first learned to make this simple yet extraordinary dish.

And so, as I sit here now, surrounded by the comforting scent of coconut milk and thyme, I am filled with gratitude for the traditions and recipes that have shaped my life. Rice and peas may be just a humble dish, but to me, it is a symbol of love, friendship, and the enduring power of food to bring joy and connection to our lives. And for that, I am truly grateful.