MAKE YOUR JAMAICAN RICE & PEAS LOOK AUTHENTIC USING CANNED BEANS | RICE & PEAS RECIPE | Hawt Chef

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk

Light coconut milk reduces calories while maintaining creaminess.

red peas

🥗Healthier: black beans

💰Cheaper: kidney beans

Black beans provide similar texture and flavor.

Pour the liquid from the canned peas into a blender.

Add 1/4 cup of the canned peas to the blender.

Blend until smooth, ensuring it’s not too thick.

In a pan, melt 2 tsp of butter over medium heat.

Add 1 tbsp of brown sugar to the melted butter and let it caramelize until it darkens.

Pour in the blended peas and coconut milk mixture, stirring well to combine.

Add the rinsed canned peas to the pan.

Add 2 stalks of green onion, 8-10 pimento berries, 1 green Scotch Bonnet pepper, and 4 crushed garlic cloves to the mixture.

Season with 1 tsp to 1 1/2 tsp of salt and 1/2 tsp of black pepper, then stir to combine.

Cook on medium heat for about 5 minutes to infuse the flavors.

Wash 3 cups of long grain white rice until the water runs clear.

Add the washed rice to the pan and stir gently to combine with the peas and seasonings.

Check the water level by placing a spoon in the center; add 1/4 cup more water if needed to reach 1 inch above the rice.

Cook on medium heat for 15-20 minutes until the water is mostly dissolved and rice grains are visible.

Lower the heat to low, cover with foil, and steam for 25-30 minutes.

After 15 minutes, check the rice; it should be starting to show grains.

Remove thyme sticks, garlic, Scotch Bonnet pepper, and pimento berries from the rice.

Fluff the rice with a fork and let it sit for an additional 10-15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary