Jamaican Rice and Peas

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you left out the butter pimento and u never drain the peas you wash and add water to it thats where you get that rich red color from but i would love to taste this dish

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Nothing special about this recipe. Just kind of blah and bland.

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This is a good basic recipe to JA rice & peas.. I am Jamaican & we normally use the whole can of coconut milk,salt & pepper to taste, & you do have to stir constantly to make sure it doesnt stick or burn.

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The peas and rice were good. I followed the receipe exactly except used pigeon peas instead of kidney beans. It came out perfectly and the rice and peas were proportioned. The only thing I would do the next time is add salt and 1C of beans instead 1.5C of beans; I would prefer more rice than peas.

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Very delicious. I mixed in brown rice for added texture, used leek instead of green onions for a more authentic recipe, doubled the thyme, added parsley, added rosemary, used a whole can of coconut milk and used a canned kidney beans for easiness . I cooked the rice separately while everything else boiled and simmered.

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I added a lot more coconut and thyme. This made the dish a lot better.

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Tips:

H2O - you'll need to measure how much water you use to cover your beans in the beginning. Then add the 1/2 c of coconut milk. At this point you should have about 1 1/2 of H2O in the pot (maybe a little more. Add the rice etc., then add another cup of H2O.

On the back of my bag of rice it says to cook 2 cups of rice you need 3 cups of water. So figure out how much liquid (water and milk you start with and then add the rest as need.

Beans - I used canned kidney beans. The taste was just fine and I didn't have to wait an hour for them to soften!!!

This recipe is a keeper! Very tasty, Very little time!

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This recipe has no real flavor. I was expecting to taste the thyme or the creamy coconut but neither flavor is pronounced at all. I cook with peppers constantly since I grew up with Mexican food and my husband is Indian, so we are use to spicy food, however this recipe is just heat. No savoriness, no distinct tastre of herbs, nothing. It seems so unfinished.

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This is delicious. I threw everything together in a rice cooker and let it go until fully cooked - amazing flavors! I use canned kidney beans and an entire can of coconut milk - the spicy, sweet, savory thing is amazing. I've made this a couple of times and everytime we are am when it's all gone!

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This sounds like a great recipe and most of the reviewers agreed. That is why I chose it. However, it is not clear whether to use cooked or uncooked rice. I followed the recipe exactly using uncooked rice. The recipe says to cook until rice is tender and has absorbed most of the liquid. No way was it edible with the ingredients listed. I had to continue to add more and more liquid to the rice to absorb. By that time dinner was over. I was very disappointed as the rest of the meal was great (Bobby's Jerk chicken recipe