Jamaican Peas and Rice

Name: Jamaican Peas and Rice
Prep time: 10M
Total time: 35M
Yield: 8 Servings
Cuisine: Caribbean
Ingredients: 2 cans GOYA® Coconut Milk; 2 Serrano peppers, thinly sliced; 2 scallions, thinly sliced; 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper; 1 tsp. GOYA® Minced Garlic; ¼ tsp. finely chopped fresh thyme; 2 cups CANILLA® Extra Long Grain Rice; 2 cans Red Kidney Beans

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<h2 class="subheader">Creamy, Spicy, and Very Jamaican!</h2> You’ll find this typical, sweet-and-spicy Jamaican peas and rice recipe simmering on almost every stove in Jamaica. Cooked in creamy, GOYA® <a title="Coconut Milk Goya" href="https://goya.com/en/products/coconut-milk-goya" data-udi="https://goya.com/en/products/coconut-milk-goya">Coconut Milk</a> with garlic and fresh thyme, <a title="Canilla Extra Long Grain Rice" href="https://goya.com/en/products/canilla-extra-long-grain-rice" data-id="5742">CANILLA® </a><a title="Canilla Extra Long Grain Rice" href="https://goya.com/en/products/canilla-extra-long-grain-rice" data-id="5742">Extra Long Grain Rice</a> 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!

Total Time

35m

Prep Time:10m

Yields:8 Servings

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Ingredients

2 cans
(13.5 oz. each)

GOYA® Coconut Milk

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Serrano peppers, thinly sliced

scallions, thinly sliced

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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1 tsp.

GOYA® Minced Garlic

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¼ tsp.

finely chopped fresh thyme

2 cups

GOYA® Canilla® Extra Long Grain Rice

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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.