📝 About This Recipe
This soulful Caribbean staple, often referred to as 'Rice and Peas,' is a fragrant journey to the islands. Simmered in rich coconut milk and infused with the aromatic trinity of thyme, scotch bonnet, and scallions, the black eyed peas provide a creamy texture that perfectly complements the fluffy long-grain rice. It is a celebratory dish that brings warmth, comfort, and a burst of tropical flavor to any dinner table.
🥗 Ingredients
The Aromatics
- 2 tablespoons Coconut Oil (or vegetable oil)
- 1 Yellow Onion (medium, finely diced)
- 4 pieces Garlic Cloves (minced)
- 3 pieces Scallions (trimmed and chopped)
- 1 teaspoon Fresh Ginger (grated)
The Base and Grains
- 15 ounces Black Eyed Peas (one can, rinsed and drained)
- 2 cups Long-Grain White Rice (rinsed until water runs clear)
- 14 ounces Full-Fat Coconut Milk (one can)
- 2 cups Vegetable or Chicken Broth (low sodium)
Seasoning and Spice
- 4-5 pieces Fresh Thyme Sprigs (whole)
- 1 piece Scotch Bonnet Pepper (kept whole to avoid extreme heat)
- 4-5 pieces Allspice Berries (cracked slightly)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Rinse the long-grain rice in a fine-mesh sieve under cold running water for 2-3 minutes until the water runs completely clear. This removes excess starch and ensures fluffy, non-sticky grains.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat until shimmering.
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3
Add the diced onion and sauté for 4-5 minutes until translucent and soft. Add the garlic, scallions, and ginger, cooking for another 60 seconds until highly fragrant.
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4
Stir in the drained black eyed peas and the cracked allspice berries, allowing them to toast with the aromatics for 2 minutes.
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5
Add the rinsed rice to the pot and stir well, ensuring every grain is coated in the oil and aromatic mixture. Toast the rice for 2-3 minutes.
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6
Pour in the coconut milk and the broth. Stir in the salt and black pepper, scraping any browned bits from the bottom of the pot.
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7
Place the whole scotch bonnet pepper and the thyme sprigs on top of the liquid. Do not cut the pepper, as keeping it whole provides flavor and aroma without overwhelming heat.
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8
Bring the liquid to a rolling boil over medium-high heat.
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9
Once boiling, turn the heat down to the lowest possible setting. Cover the pot with a tight-fitting lid.
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10
Simmer undisturbed for 20-25 minutes. Do not lift the lid during this time, as the steam is essential for cooking the rice evenly.
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11
After 25 minutes, turn off the heat but leave the pot covered for another 10 minutes to allow the moisture to redistribute.
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12
Carefully remove the lid. Discard the scotch bonnet pepper and the woody stems of the thyme sprigs.
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13
Use a fork to gently fluff the rice, mixing the peas and aromatics evenly throughout.
💡 Chef's Tips
Always rinse your rice thoroughly to prevent the dish from becoming gummy or mushy. If you want a spicier kick, gently prick the scotch bonnet pepper with a fork before adding it to the pot. For the most authentic flavor, use a whole coconut to make fresh milk, but high-quality canned full-fat milk is a great time-saver. Ensure the lid is tight-fitting; if it's loose, place a piece of foil or a clean kitchen towel under the lid to seal in the steam. If using dried peas, soak them overnight and pre-boil until tender before starting the rice process.
🍽️ Serving Suggestions
Serve alongside Jamaican Jerk Chicken for a classic, fiery pairing. Pair with brown-stewed fish or snapper for a lighter, coastal meal. Add a side of sweet fried plantains to balance the savory spices with caramel notes. Serve with a crisp cabbage slaw tossed in a lime vinaigrette for refreshing crunch. Enjoy with a glass of cold sorrel drink or a ginger beer to complement the Caribbean spices.