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Jamaican Style Peas & Rice

| 09/10/2017 | Reply
habanero peppers substitute for Scotch bonnet peppers in Jamaican peas & rice

Habanero peppers

This recipe is a side dish, best served along with the Jamaican vegan jerk chicken style seitan. Find the recipe here. Eating the traditional peas and rice by itself isn’t bad, but to me it’s rather bland. With Jamaican peas and rice, the soft flavors paired with the spiciness of the jerk seasoning is what makes the combination shine.

Jamaican peas and rice are easy to make. There are 9000 different ways to make it, just like any other dish, each cook puts his or her own spin on it. I like mine simple with a little kick, and I up the ante on the flavor profile so that I CAN eat it alone for a quick lunch or post-workout snack.

preparing to make Jamaican peas and rice

Jamaican peas and rice

Jamaican peas and rice

Jamaican peas and rice

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Jamaican Style Peas & Rice
 
Created by:
Recipe Type: Side Dishes
Cuisine: Vegan
Number Servings: 6-8 servings
Prep Time:
Cook Time:
Total Time:
 
One of my favorite pre-vegan meals was jerk chicken with peas and rice. Looking for similar flavors without the cruelty, I developed this recipe and the accompanying Jamaican jerk chicken style seitan.
What You Need
  • 12 oz. dried red kidney beans, picked and washed clean
  • 2 cloves garlic, peeled and crushed
  • 4 cups water
  • 1.5 Tablespoons Better Than Bouillon Not Chicken seasoning paste
  • 1 bay leaf
  • ½ teaspoon fresh ground black pepper
  • 1-2 sprigs fresh thyme (or 1 tsp dried thyme leaves, crumbled)
  • 1 can coconut cream or coconut milk
  • 1 small white or yellow onion, minced
  • ¼ teaspoon ground allspice
  • 2 Habanero peppers, stem removed
  • 3 green onions, trimmed and chopped
  • 1 teaspoon high smoke point oil (I use avocado oil)
  • 2 cups long grain rice, washed and drained
  • Himalayan pink salt to taste
How to Do It
  1. In a good sized pot put the cleaned kidney beans, garlic, water, bouillon paste, pepper, salt and bay leaf. Bring to a boil, then reduce heat to simmer. Cover and cook for 1.5 hours.
  2. Add avocado oil to small saute pan and cook onion until softened - about 2-3 minutes.
  3. Remove the bay leaf from the pot. Add the sauteed onion, stir, cover, and cook another 25 minutes.
  4. Add the coconut milk/cream, the green onions, thyme sprigs, allspice, and Habanero peppers. Bring pot to a boil, then add the rice.
  5. Cover pot and reduce heat to a simmer. Cook for 20-25 minutes, or until all the liquids have been absorbed. DO NOT remove the top or stir the rice.
  6. Remove pot from heat and let sit covered for 5 minutes. Serve hot with Jamaican vegan jerk chicken style seitan.

 

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Category: Side Dishes

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