Jamaican Rice and Peas (Baked) |
|
 |
Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 8 |
|
Needs much less attention than the stove top method. Ingredients:
1 lb dried pigeon peas (picked through and rinsed) |
2 sprigs thyme |
1 medium onion (chopped) |
5 pimento seeds, crushed (also known as allspice berries) |
2 garlic cloves (minced) |
1 cup coconut milk or 1 cup cream |
2 slices scotch bonnet peppers |
1/2 teaspoon black pepper |
1 teaspoon salt |
3 tablespoons margarine |
2 1/2 cups brown rice |
Directions:
1. Using a large pot over medium heat, combine pigeon peas, garlic, pimento, thyme, coconut and 3 quarts of cold water.
2. Cover and cook the peas until tender, about 1-1/2 hours, adding more water as needed to keep peas covered.
3. Boil until 4 cups of water remains,(you can drain and measure this).
4. Heat oven to 350°F.
5. Using a Dutch oven or ovenproof pot over medium heat, heat the margarine, saute the onion and pepper, until softened, about 5 minutes.
6. Add rice, peas with liquid, season with salt and pepper.
7. Cover and bake until rice is tender and liquid is absorbed, about 25 minutes.
|
|