Jamaican Coconut Rice & Peas

 
 

Coconut milk and rice is a match made in heaven.  If you don't like coconut, do not let that turn you away from this recipe.  The flavor of coconut completely transforms when it is cooked, it's what makes the magic happen.

You almost never see this combination in American cuisine and every American that I've introduced this to, it has been totally new to them.  However, this is one of the staples of a Jamaican household.  It was recipes like these that made me feel like transitioning to a vegan diet wouldn't be a big deal at all when I first started, it's that good!

If you are used to regular brown rice, I encourage you to try brown jasmine or brown basmati rice for this recipe.  You will be surprised at the difference in flavor!

Ingredients

  • 1 can cooked green pigeon peas
  • 2 cups dried brown jasmine rice
  • 1/2 yellow onion
  • 2 cloves garlic or 1 tsp minced garlic
  • 4 sprigs thyme leaves or 1 tsp dried thyme leaves or 1/2 tsp powdered thyme
  • 1/2 tsp fresh cracked black pepper
  • 1 tsp coarse sea salt or 1/2 tsp table salt, additional to taste
  • 1 can full-fat coconut milk
  • Water

Directions

  1. For this recipe I recommend using a stock pot with lid.
  2. To a liquid measuring cup, add the coconut milk and then add water until you have a 2 and 1/2 cup coconut milk/water mixture.
  3. Dice yellow onion and add to pot.  It is not necessary to add oil, turn on the heat to medium low.
  4. The onions will begin to sizzle, you do not need to stir them until they begin to brown slightly.  Stir onions until they start to become translucent and begin to brown evenly.  Do not worry if the bottom of your pan has browned lightly from sticking, we will take care of this in a moment.
  5. Add garlic and stir for 10-30 seconds.  Do not allow the garlic to burn, this will make the dish taste like burnt garlic.
  6. Add the coconut milk/water mixture to the pot and stir.  Use a spatula to make sure that the brown bits that were stuck to the bottom of the pan has been released.
  7. Add the rest of the ingredients to the pot (green pigeon peas, brown jasmine rice, thyme, black pepper, salt).
  8. Now proceed as you would if you were cooking rice regularly.  For the type of rice that you choose to use, be sure to follow the cooking time and directions on the back of the package.  If you are using a piece of equipment like a rice cooker or a programmable pressure pressure cooker for example, follow the directions that it came with.  I typically cook this in my instant pot pressure cooker on the manual setting for 22 minutes, but it can also be cooked on the stove.  For brown jasmine rice bring to a soft boil, reduce heat to low and simmer covered for 20 minutes.  Remove heat and let stand covered for 10 minutes.  Do not forget to cover!  The rice needs to steam and will not cook if it is not covered.

Serve

This rice is great paired with my Asian BBQ Cauliflower Wings, click here or the image below for the recipe!

 
 
barrrington goldson