Jamaican Rice and Peas

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Jamaican Rice and Peas   In Jamaica, the dish they call rice and beans is

called rice and peas. The " peas " in that phrase is short for pigeon peas, the

legumes that look like a cross between green peas and lima beans.

If you can't get your hands on any pigeon peas (look for the canned Goya

variety) you may also use red kidney beans, or other red or pink beans.   1/2

cup dried or 1 cup cooked pigeon peas, soaked overnight

1 1/2 cups uncooked or 5 cups cooked long grain white rice

2 1/2 cups vanilla soy milk

1 garlic clove, minced

2 green onions

1 sprig thyme

1 tsp. salt   In a saucepan, cook beans and soy milk over medium heat until

beans are just tender, about 1 1/2 hours. Add rice, garlic, green onions,

thyme, and salt. Bring to a boil and lower heat, stirring a few times to

combine beans and rice. Cook until rice reaches the desired texture, about half

an hour.

Serves 6.

 

 

 

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