How To Cook Jamaican Rice And Peas In The Oven

Heat the oven to 350 f. Stir in the onion scallions garlic allspice thyme scotch bonnet ginger 2 teaspoons salt. Add rice and ensure the water is adequate.

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In a large saucepan cover the beans with the water and bring to a boil over moderately high heat.

How to cook jamaican rice and peas in the oven. A classic jamaican rice and peas recipe. When water starts boiling again reduce heat and cook on a slow fire. Heat oven to 350 f.

When cooked rice should be tender and all water absorbed. This is where the rice absorbs the creamy texture of the coconut cream and adopts a hint of nuttiness that pairs well with caribbean spice you will generally find it served on sundays with meat stews such as chicken pork beef or seafood. In a 3 qt ovenproof pot combine the pouch beans coconut milk and 3 cups of water.

If rice is not tender do not add more water at this stage. Bring to a boil reduce to a simmer and cook until the beans are soft 1 1 4 to 2 hours. If necessary add more water during cooking to keep the beans covered.

Add rice peas with liquid season with salt and pepper. Instead cover over rice with plastic wrap and maintain on very low heat. Cover and bake until rice is tender and liquid is absorbed about 25 minutes.

The jamaican version of the rice and peas calls for adding coconut milk into the rice. Using a dutch oven or ovenproof pot over medium heat heat the margarine saute the onion and pepper until softened about 5 minutes. Stir ingredients together with a fork.