Jamaican Peas & Rice


Fresh gungo peas, pigeon peas, or canned kidney beans
1 teaspoon olive oil
1 medium onion, nely chopped
1/2 cup low-fat unsweetened coconut milk
1/2 teaspoon thyme 2 cups long grain rice


  1. Sauté onions in skillet with olive oil.
  2. Boil beans in a large saucepan. Cover, reduce heat, and simmer until beans become tender.
  3. Once beans have nished cooking, drain them. KEEP THE LIQUID.
  4. Make 2 cups of liquid using 1/2 cup coconut milk and water.
  5. In a separate saucepan, add beans, remaining liquid, onions, coconut milk and water, thyme, and rice.
  6. Cover and cook on medium heat for 20-30 minutes or until rice is tender.
    Add more water if needed.

Congratulations!!! You have made a Caribbean favorite!!!

Alternative ways of preparation

  • Add salt and pepper to taste

  • Add chopped hot peppers

  • Use pre-cooked beans to reduce cooking time