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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!
2 cans (13.5 oz. each)
GOYA® Coconut Milk
Serrano peppers, thinly sliced
scallions, thinly sliced
GOYA® Minced Garlic
finely chopped fresh thyme
2 cans (15.5 oz. each)
GOYA® Red Kidney Beans, drained
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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