Jamaican Rice and Pigeon Peas
Jamaican Rice and Pigeon Peas
Our favorite way to enjoy rice! Both salty and mildy sweet. A friend taught me about this dish when we were stationed in Florida.🖤
- A very big soup pot
- 1/2 onion, chopped
- 1 tbsp butter, avacado, or coconut oil
- 2 cups Rice ((Jasmine works well))
- 1 tsp ginger
- 2 tsp thyme, dried
- 2 1/4 cup chicken broth
- 1 can coconut milk
- 1 can pigeon peas
Saute the onions in oil til soft and carmelized.
Add rice, ginger, and thyme to pot. Saute and stir.
Pour in broth, coconut milk, and pigeon peas. Stir.
Bring to boil on high heat, stirring frequently so it doesn't stick to bottom of pot.
Reduce heat to simmer and cover for 15 to 20 minutes, stirring every 5 minutes.
Scoot off of heat with lid on. Let rest a minute.
Enjoy!
This is a BIG batch. We eat a lot of it, and then I like to have extra because it freezes well. This big batch left us with 3 generous quart sized bags for quick last minute meals later on.
