HOW TO MAKE JAMAICAN RICE AND PEAS WITH 3 PEAS | TRICE & PEAS | PANTRY CLEAN OUT COOKING | Hawt Chef

Wash the pigeon peas and kidney beans three times to remove debris.

Pour off the water and add about 5 to 6 cups of fresh water to the beans.

Add 1 tablespoon of salt, less than 1/4 teaspoon of ground allspice, garlic powder, black pepper, and dried thyme to the pot.

Set the pot to boil on medium-high heat.

Once the peas start floating, pour in some cold water to sink them back down for even cooking.

Cover the pot partially and cook for about 30 to 40 minutes until the peas are tender.

Add 1/2 tablespoon of all-purpose seasoning, 1 tablespoon of butter, and coconut cream to the pot.

Add 1 teaspoon of chili flakes, 1/2 small white onion chopped, and a piece of ginger (finger-sized) along with 2.5 to 3 cups of water.

Stir the mixture to combine all ingredients and add more dried thyme (about 1/2 teaspoon).

Wash 3.5 cups of long grain rice three times with room temperature water.

Add the washed rice to the pot and reduce the heat to medium.

Ensure the rice is level with the water, about 1 inch above the rice.

Cover the pot and cook for about 15 to 20 minutes until small bubbles appear and water is almost evaporated.

Remove the piece of ginger from the pot and fluff the rice.

Equipment Needed

Dietary

Allergens