Jamaican Peas and Rice

Jamaican Peas and Rice
Jamaican Peas and Rice

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Prep time

10m

Total time

35m

Yields

8

Servings

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La Cocina Goya

Creamy, Spicy, and Very Jamaican!

You’ll find this typical, sweet-and-spicy Jamaican peas and rice recipe simmering on almost every stove in Jamaica. Cooked in creamy, GOYA® Coconut Milk with garlic and fresh thyme, CANILLA® Extra Long Grain Rice and beans – or "peas," as they’re called in Jamaica – get an extra dose of sunny Caribbean flavor from fresh Serrano chile peppers. Borrowed from a famous restaurant in Kingston, this 8-ingredient peas and rice recipe will make you a true Jamaican cook in just minutes!

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Ingredients

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2 cans (13.5 oz. each)

GOYA® Coconut Milk

2

Serrano peppers, thinly sliced

2

scallions, thinly sliced

¼ tsp.

finely chopped fresh thyme

2 cans (15.5 oz. each)

GOYA® Red Kidney Beans, drained

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Directions

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Step 1

In large pot over medium-high heat, bring coconut milk, peppers, scallions, Adobo, garlic and thyme to boil. Stir in rice and return liquid to boil. Reduce heat to low. Simmer, covered, until rice is tender and liquid is absorbed, about 25 minutes, stirring in beans after 20 minutes. Serve warm.

 

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