I believe this to be a very authentic Jamaican Rice and Peas recipe. I even received a high compliment from a Jamaican pharmacist that Barbara used to work with. It uses pigeon peas, a/k/a gandules, not red kidney beans. It is a very traditional side dish to Jamaican chicken or goat curry, as well as jerk.
I have included 3 different cooking methods: 1) stovetop, 2) electric rice cooker, and 3) InstantPot.
I don't remember where I got the original version from, but I have been making and developing it for many years and more considerate my recipe.
Ingredients [] 1.5 cups of rice (preferably basmati)
[] ½ cup of fresh (dried) pigeon peas/gandules
[] 5 cloves of garlic (finely chopped)
[] 1 whole uncut scotch bonnet or habanero pepper (1 jalapeno pepper may be used as a substitute)
[] 3 Scallions, trimmed
[] 1/2 cup of coconut milk ("light" or full fat both will work. I generally use the "light")
[] 1/2-1 teaspoon of salt (if using Kosher salt use the higher amount)
[] 1/2 teaspoon of freshly ground black pepper
[] 1 sprig of fresh thyme (1 teaspoon of dried thyme may be used as a substitute)
Stove Top
1. If you are using fresh peas then wash them.
2. Pour on three cups of water and leave to soak overnight (nb - there is no need to do this if you are using tinned peas)
3. Chop the garlic and add to 3.5 cups of boiling water
4. If you are using fresh peas add them now and boil for 45 minutes.
5. You can test to see if the peas are cooked by crushing them against the lid of the pot.
6. (If they crush easily, you are ready to move on to the next step) NB - If you are using tinned peas just add them to the pot and move straight on to the next step.
7. Add your coconut milk, rice, salt, black pepper and thyme to the mix.
8. Crush the scallion (do not chop) and add this.
9. Also add the uncut scotch bonnet pepper, nb - the pepper remains uncut so as to not make the rice spicy, just give it a subtle peppery flavour.
10. The Rice and Peas should be ready after about 40 minutes (exact cooking time will depend on the brand of rice used).
11. The Rice and Peas is now ready to serve!
Rice Cooker
Follow directions above to Step 4. Then, drain the peas into a colander set over a bowl or measuring cup. Measure the reserved cooking water and, if necessary, add cold water to make 3 cups. Put peas, rice and all remaining ingredients into the rice cooker. Add 3 cups of pea-cooking water. Cook on the white rice setting of the rice cooker. When the rice cooker is done, open the top and fish out the scallions and habanero pepper. Fluff the rice up with a wooden spoon or rice paddle.
Pressure Cooker/Instant Pot
1. Using the "pot-in-pot" method, put 3 cups of hot water in the bottom of the Instant Pot. Place the trivet on the bottom. Put unsoaked beans and chopped garlic in the inner pot with 3.5 cups of cold water. Place the inner pot on the trivet and cook at high pressure for 40 minutes followed by a quick release. Remove the inner pot and pour through a strainer set over a bowl, reserving the cooking liquid. Return peas and garlic to the inner pot.
2. Measure only 2 cups of the reserved cooking liquid and add to the inner pot.
3. Add the rest of the ingredients and stir to incorporate the coconut milk into the cooking liquid.
4. Seal the Instant Pot and pressure cook on high for 10 minutes followed by a full natural release. Open the lid, cover the Instant Pot with a kitchen towel and put the cover back on loosely (don't close the lid, just lay it in top.) Let the whole thing rest for about 20 minutes to further stream the rice. As with the electric rice cooker, fish out the scallions and hot pepper and mix and fluff with a wooden spoon or rice paddle.
5. Serve with Jamaican main course such as Jerk Chicken, Curry Chicken or Curry Goat.
I have included 3 different cooking methods: 1) stovetop, 2) electric rice cooker, and 3) InstantPot.
I don't remember where I got the original version from, but I have been making and developing it for many years and more considerate my recipe.
Ingredients [] 1.5 cups of rice (preferably basmati)
[] ½ cup of fresh (dried) pigeon peas/gandules
[] 5 cloves of garlic (finely chopped)
[] 1 whole uncut scotch bonnet or habanero pepper (1 jalapeno pepper may be used as a substitute)
[] 3 Scallions, trimmed
[] 1/2 cup of coconut milk ("light" or full fat both will work. I generally use the "light")
[] 1/2-1 teaspoon of salt (if using Kosher salt use the higher amount)
[] 1/2 teaspoon of freshly ground black pepper
[] 1 sprig of fresh thyme (1 teaspoon of dried thyme may be used as a substitute)
Stove Top
1. If you are using fresh peas then wash them.
2. Pour on three cups of water and leave to soak overnight (nb - there is no need to do this if you are using tinned peas)
3. Chop the garlic and add to 3.5 cups of boiling water
4. If you are using fresh peas add them now and boil for 45 minutes.
5. You can test to see if the peas are cooked by crushing them against the lid of the pot.
6. (If they crush easily, you are ready to move on to the next step) NB - If you are using tinned peas just add them to the pot and move straight on to the next step.
7. Add your coconut milk, rice, salt, black pepper and thyme to the mix.
8. Crush the scallion (do not chop) and add this.
9. Also add the uncut scotch bonnet pepper, nb - the pepper remains uncut so as to not make the rice spicy, just give it a subtle peppery flavour.
10. The Rice and Peas should be ready after about 40 minutes (exact cooking time will depend on the brand of rice used).
11. The Rice and Peas is now ready to serve!
Rice Cooker
Follow directions above to Step 4. Then, drain the peas into a colander set over a bowl or measuring cup. Measure the reserved cooking water and, if necessary, add cold water to make 3 cups. Put peas, rice and all remaining ingredients into the rice cooker. Add 3 cups of pea-cooking water. Cook on the white rice setting of the rice cooker. When the rice cooker is done, open the top and fish out the scallions and habanero pepper. Fluff the rice up with a wooden spoon or rice paddle.
Pressure Cooker/Instant Pot
1. Using the "pot-in-pot" method, put 3 cups of hot water in the bottom of the Instant Pot. Place the trivet on the bottom. Put unsoaked beans and chopped garlic in the inner pot with 3.5 cups of cold water. Place the inner pot on the trivet and cook at high pressure for 40 minutes followed by a quick release. Remove the inner pot and pour through a strainer set over a bowl, reserving the cooking liquid. Return peas and garlic to the inner pot.
2. Measure only 2 cups of the reserved cooking liquid and add to the inner pot.
3. Add the rest of the ingredients and stir to incorporate the coconut milk into the cooking liquid.
4. Seal the Instant Pot and pressure cook on high for 10 minutes followed by a full natural release. Open the lid, cover the Instant Pot with a kitchen towel and put the cover back on loosely (don't close the lid, just lay it in top.) Let the whole thing rest for about 20 minutes to further stream the rice. As with the electric rice cooker, fish out the scallions and hot pepper and mix and fluff with a wooden spoon or rice paddle.
5. Serve with Jamaican main course such as Jerk Chicken, Curry Chicken or Curry Goat.
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