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Growing Chefs! Ontario Rice and Peas

Rice and Peas

“This rice and peas recipe mixes coconut milk, pigeon peas, and fresh herbs to make a flavourful dish with a hint of spice. It is a Caribbean-inspired comfort food that is easy to prepare and great for any meal.”
Difficulty
Intermediate
Yield
12 servings
Ingredients
4 cups long-grain rice, rinsed well5 1/2 cups water2 cups coconut milk 3 to 4 cups pigeon peas, cooked and drained1 cup scallions, chopped8 sprigs thyme1 jalapeno, whole1/4 cup olive oil salt to taste
Equipment
Knife or safe chopperStrainerCutting boardChef’s knifeBowls of various sizesMeasuring cupsMeasuring spoonsSpatulaTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Measure the rice, water, coconut milk and pigeon peas.

Cut the scallions finely, and remove the leaves from the thyme. Keep the jalapeno whole, and measure the olive oil.

Get Cooking!

Over medium high heat in a large pot, combine and stir all the ingredients.

Bring to a boil uncovered, then reduce heat, cover pot, and simmer for 25 – 30 minutes until rice is cooked through.