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Jamaican Rice and Peas    HT   ACC   West Indian  65mins


Serves 6   Hot   Accompaniment   Pulses  Gluten Wheat Dairy Free  Eggless  Caribbean



2 tbsp Vegetable oil 

1/2 Large Onion, chopped 

3 Habanero Chiles, roasted & chopped 

6 Garlic Cloves, finely chopped 

450g/1lb Long Grain Rice 

1  x 450g/16oz Tin Pigeon Peas (gungo beans)

960ml/32fl.oz. Fresh Chicken Stock




1. Heat the oil in a deep frying pan until hot. Add the rice and  sauté until opaque. 


2. Add the chile, garlic, and onion and continue to fry for a few more minutes being  careful not to allow the rice to get too brown.


3. Stir in the peas and stock and bring to the boil. Reduce the heat then simmer, uncovered until the liquid is slightly below the surface of the rice and holes form in the rice.


4.  Cover the pan tightly and cook over a very low heat for 20 minutes or until the liquid is absorbed and the rice is tender. 


5. Remove from the heat and allow to stand, still covered for 20 minutes. Serve hot.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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