If you’re Jamaican then you know rice and peas is a staple in most households, restaurants, canteens, cook shops or street side drive up spots. Whether work or school, rice and peas must cook.
Not to be confused with rice and beans or other variations of this. In Jamaica Rice peas is traditionally cooked with Red Peas that’s pressure cooked, coconut that’s freshly chopped, grated, mixed with hot water and strained to get the milk. Now these days I am not going through the tedious process of grating coconut when the canned options are really good.
Rice and peas is not the same without our favorite seasonings though. Pimento, scallion, thyme, garlic and a nice flavourful scotch bonnet pepper. Yes! We put scotch bonnet pepper in rice too. Scotch bonnet pepper is life! All of this creates such a delicious yet subtle flavour that makes rice and peas truly amazing.
Having said all of that you can see how I may be a little obsessed with rice. Growing up it wasn’t so much rice and peas but white rice that got me. I could eat rice and gravy and nothing else. Thankfully in adulthood I am a little bit more discerning about my food likes, just a little though. However my love for rice never went away.
I decided to give up rice for lent this year and boy it’s a lot harder than I thought. I find myself counting down the days until I can have it again. Half way through it though I find I have become committed to achieving this goal, suddenly it’s important that I see this through. Who knew the promise I made would actually become important to me?
All of that to say that without rice I have had to substitute with Quinoa at times. I eat quinoa but it’s not my favourite. However, last Sunday I had an epiphany. I don’t know how many people have tried this before but it is absolutely wonderful. I decided to substitute the rice with Quinoa in Jamaican Rice and Peas. Therefore bringing to you “Jamaican Style Quinoa and Peas”. We have a Jamaican saying and its more than suitable here. This recipe “Sell off”.
I immediately felt I was eating rice and peas, I did not miss the rice one bit. I am so excited for you to try this recipe and I know it will be a great addition to your meals whenever you want to give rice a break.
Jamaican Style Quinoa and Peas. This is amazing!
Course: Uncategorized5-6
servings25
minutes35
minutesDelicious twist to a Jamaican Favourite
Ingredients
Raw Red Peas 1/4 cup
Canned Coconut Milk 1 1/2 cup
Grace Quinoa 1 1/2 cup
Scallion- 1 stalk (Pantry Item)
Pimento – 5 (Pantry Item)
Thyme- a sprig (Pantry Item)
Salt- 1tsp (Pantry Item)
Scotch Bonnet pepper- 1 medium (Pantry Item)
Water- 2 1/2 cups
Peas Water 1 1/2 cup
Directions
- Cook peas in a pressure cooker with 2 1/2 cups water for 25 minutes.
- After peas is cooked. In a rice pot add coconut milk and 1 1/2 cups of water from the peas pot (this is what’s left after pressuring. water should be brown/red from the peas) along with the peas.
- Season with salt and add thyme, scallion, pimento and scotch bonnet pepper and bring to a boil on medium heat.
- Add quinoa, stir the pot and cook for 35 minutes on medium to low heat or until quinoa is fully cooked and fluffy.
- Serve with your favorite protein and enjoy.
Notes
- Use a non stick pot to make this dish to avoid the peas possibly sticking to the bottom and burning.
- When cooking the quinoa the heat required may vary at different stages throughout the cooking process based on your stove. I leave it on medium for around 10 to 15 minutes or until most of the liquid is absorbed. Then I turn it to low and slow cook the rest of the way.
Price Range: $700- $1,000 JMD. (Price range based on type of supermarket, brand and season. Does not include Pantry Items)
Eating in can be easy on the pocket yet just as fun and tasty as dining out. Enjoy!
Brawta: Quiona, Peas. (Non pantry ingredients that are leftovers for future use.)