Jamaican Rice and Peas
A basic dish of rice n’ beans elevated to a cultural staple with the addition of creamed coconut, thyme, and heaps of flavor.
Recipe type: Main
Cuisine: Jamaican
Serves: 6
  • 2½ cups long grain brown rice
  • About ⅓ package/5.3 oz (or simply soak the whole package) pigeon/gungo peas/small red kidney beans
  • Soaking Ingredients: 4 tbs. whey, apple cider vinegar, or lemon juice
  • 2 tsp. sea salt
  • 4 cloves garlic
  • 6 cups chicken broth
  • ½ of a small-medium onion
  • ½ package creamed coconut
  • 5 sprigs fresh thyme
  • ¼ of a scotch bonnet pepper (just cut the tip/side off)
  • sea salt, black pepper
  1. Soak rice and beans in warm, filtered water with 2 tbs of whey, or acid medium and 1 tsp.sea salt per soaking bowl. Soak 7+ hours or simply overnight.
  2. Mince garlic. Pour 2 cups soaked peas, chicken broth, and minced garlic into a pot. Bring to a boil and then turn the heat to a simmer until the peas are tender, about 45-55 minutes.
  3. Strain the peas, saving the poured off broth. It should equal a scant 4 cups. If there is much less than 4 cups add water to make up for it.
  4. Dice onion into small dice, add to pot along with creamed coconut, thyme sprigs, soaked rice, gungo peas, and remaining broth. Top with piece of scotch bonnet pepper.
  5. Bring to a boil, season with plenty of sea salt and black pepper, taste broth for a full flavor. Allow to bubble for 5 minutes before turning heat to low and cooking until the rice is tender, about 40-45 minutes.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/2013/10/jamaican-rice-and-peas-the-healthy-1-menu.html