Jamaican Rice and Peas Recipe Using Red Kidney Beans

Carolee is a passionate writer with a love for learning and teaching. She is a published author, poet, blogger, and content creator.

About Jamaican Rice and Peas

It's a tradition!

This dish is a traditional Sunday dinner dish which is usually served with roast chicken, brown stewed chicken, pork, beef or fish. If you are vegetarian or Rasta then you eat your rice and peas with stewed vegetables, and trust me, the Rastafarian stewed veggies are great! In other parts of the world, their version of this dish might be known as rice and beans.

Jamaican rice and peas are cooked using either red kidney beans (known as red peas) or gongo peas. Gongo peas are seasonal and are usually available during the Christmas period, so red peas have become the popular choice. There is the exception of those who were not born on the island and so have not adopted the tradition. Also, some people have chosen to break the tradition, but in any case, the root of the Jamaican Sunday dinner is this rice and peas dish.

You can use your choice of rice. I have stopped using the regular white rice and have been using the par-boiled for some time for my Jamaican rice and peas. Whenever I can afford it, I will use brown rice, but that is quite expensive, and since I changed my diet, I have been eating brown rice as cooked plain rice.

Alternatives to Gongo Peas for This Dish

The way Jamaicans love their rice and peas, they will use almost any peas or beans available to make the dish. Here are some other choices for the dish, just in case you can't get—or don't want—red peas or kidney beans.

• Round red is another type of red pea that's different from the kidney bean. I'm not sure of its American name.
• Black-eyed peas or cowpeas also work in this dish.
• Black beans—I love this one. You have to give the peas a soak overnight to get away some of the colour or the rice and peas might turn out too dark!
• Adzuki is a red bean, but not many Jamaicans know it.
• Soy beans can also be used.
• When all else fails, you can use lima beans or broad beans.

But Jamaica's favorite peas for rice and peas are gongo peas, and they are used to make Christmas dinner.

Ingredients

• 1/2 lb red peas
• 2 lbs rice (parboiled rice is very good for this)
• 1 medium to large coconut, milled or grated (or 4 cups canned coconut milk)
• 4 cloves garlic smashed
• 1 large stalk scallion
• 1/2 teaspoon pimento seeds (some of you know this as allspice. If you can't get the seeds, use a pinch of the allspice/pimento powder)
• 1 green scotch bonnet pepper
• 1 large branch of fresh thyme
• Salt to taste
• Water

Note: If using coconut cream, add water to make four cups of milk. One 16-oz can will make 4 cups of milk. If using the packet powdered milk follow the instructions.

Let's Start Cooking!

• In a bowl cleanse your red peas by removing foreign objects and bad peas. Wash your peas about three to four times to make sure they are properly cleansed.
• In a large pot, preferably a Dutch pot, or your favourite rice pot, put peas with 3 cups water, pimento and garlic on medium high to cook.

• When the water starts to boil add another cup of water and cover. Bring to a boil again and reduce flames to low (not too low). Let the peas cook until almost all the water is gone.
• While the peas are being cooked, mill your coconut. I use a traditional grater, but you can use a blender by cutting your coconut into tiny bits and blending with 4 cups of water.
• As I mentioned, I use a grater. (Well, not me....my fiancé is responsible for grating the coconut every Sunday!) After milling or grating the coconut, we add 4 cups of water and squeeze the juices out of the coconut, throwing the trash away so the goats or pigeons can have it.

Take the rice and peas quiz!

For each question, choose the best answer. The answer key is below.

1. What is the name that Jamaicans give to the kidney beans?
   • liver beans
   • red beans
   • red peas
   • all of the above
2. Which day is the traditional day for having rice and peas in Jamaica?
   • Saturday
   • Sunday
   • Wednesday
   • Friday
3. How much peas did the rice and peas recipe call for?
   • 1 lb
   • 3/4 lb
   • 1/2 lb
   • 2 lbs
4. When do you add your rice?
   • before the coconut milk
   • when the seasoning and coconut milk has cooked for 15 minutes
   • when you add the coconut milk before you add your seasoning
   • when you put you peas to cook
5. What are some things you use in your rice and peas?
   • coconut, scallion, thyme, garlic, peas, pimento seeds
   • thyme, scallion, coconut, eggs, scallion
   • scallion, rice, rum, garlic, thyme
   • peas, rice, coconut, mayonnaise, pimento seeds

Answer Key

1. red peas
2. Sunday
3. 1/2 lb
4. when the seasoning and coconut milk has cooked for 15 minutes
5. coconut, scallion, thyme, garlic, peas, pimento seeds

• When the peas are cooked add your coconut milk or juice. Smash or pound your scallion and add to your pot.
• Add washed thyme and washed green scotch bonnet pepper. Salt to taste.
• Increase the heat to medium and cover the pot. Let coconut cook for about 10 - 15 minutes.
• Rinse the rice two times and drain. Add rice to pot and stir.
• When the pot starts to bubble again, reduce the heat to low and let simmer until all juices are gone.
• You can test the readiness of the rice and peas by inserting a fork in the center. A fork that comes out wet means that your rice and peas isn't dried out enough. You can also tell that the rice and peas are cooked when the rice starts to catch at the bottom of the pot.

Variations on This Dish

Sometimes you don't have coconut, so what do you do? Here are a few variations to the Jamaican rice and peas for when you fall short on coconut milk.

No coconut, no problem.

Instead of the four cups of coconut juice add plain water, 1 heaping tablespoon butter, 1 capful coconut oil or vegetable oil, 1 tablespoon sugar.

Season with your scallion, thyme and pepper. Add a dash of black pepper to taste. Cook seasonings for 15 minutes then add rice and cook as per recipe.

Use evaporated milk.

Make 4 cups milk by adding enough water to one 16 oz can of evaporated milk. Use instead of coconut. Add a teaspoon of vegetable oil to pot when seasoning. Cook only for five minutes after it starts to boil.

Follow the rest of the recipe per instructions. Be careful to watch that the milk doesn't boil over so it's best not to cover pot for this until you put your rice in.

Use soymilk.

You can substitute your coconut milk for plain unsweetened soymilk. too!

Red Peas Nutrition Facts (Serving Size: 1 Cup)

Kidney Beans or Red Peas Nutritional Benefits

Molybdenum

First, let us talk about molybdenum. This is a trace mineral that many of us have never heard of and if you take a look at the table you will see that this is the most prominent nutrient in red peas. Molybdenum has more than one benefit. It helps to metabolize iron and synthesizes the proteins in our bodies. It also helps to metabolize fats and carbohydrates and is absorbed in the body through the intestines and excreted when we urinate.

This very important mineral also helps to reduce the toxicity of preservatives in foods by detoxifying the sulfites. Sulfites can be dangerous and, without molybdenum, many of us may have developed health issues such as heart problems. Some allergic reactions to sulfites are headaches, rapid heartbeat and disorientation.

Protein

Beans are good source of protein, and when combined with rice, as in the Jamaican style rice and peas, they give you a high quality source of protein that is free of trans or saturated fats.

Fiber

Here we have another lifesaver because kidney beans are a very rich source of healthy fiber. This fiber helps to reduce bad cholesterol and also helps to prevent blood sugar from spiking after a meal. These beans are quite healthy for the diabetic and hypoglycaemic.

Where is the sodium?

In my research, I could not find any information that stated any kind of sodium levels in red peas. if there is any sodium in there the amount might be too small to note. If you notice that the beans have 22% of the required daily serving of potassium, making it a hypertension-fighting food. With little or no sodium, kidneys are high on the list for hypertensives.

Tips on Cooking Dried Beans

1. A traditional Jamaican way to reduce the cooking times for dried beans is to soak the beans overnight. We cleanse the beans properly by removing any unwanted material or bad peas, then rinse and drain. Then add enough water to cover beans leaving about three inches of water above beans. You must place beans in a large container with enough head space after the water is placed in it. Cover and rest overnight. The beans will increase by about 150% in size. Drain the liquid from the beans and add fresh water and cook. Usually, this cuts the cooking time by about 30 - 40%. The disadvantage is that the color of the beans and rice and peas will not be as bright because you must drain the water it was soaked in and that water contains the color of the red peas. I don't like this method.
2. Another way to reduce cooking time is to put the beans to boil. As soon as water boils, turn the flames off and let stand for an hour, then return to heat. Add more water and let cook. You will cut your cooking time by about 25 - 35%. I prefer this method.

Kindly rate this recipe

Note that all photos and video used in this article belongs to the author.

Thank You For Your Comments

Carolee Samuda (author) from Jamaica on December 21, 2016:

Oh, you probably had too much fluid in it.

Najah on December 20, 2016:

I just made this, I think I the 4 cans of coconut milk was too much or I didn't put enough rice in it.. it tasted good, just wished the milk cooked out like water..

Carolee Samuda (author) from Jamaica on October 08, 2012:

Hello Hezekiah, wow, you are from the Caribbean, that's great! I am sure your wife will enjoy making it. Thanks for stopping by. Have a wonderful Monday!

Hezekiah from Japan on October 08, 2012:

Nice Video, I have no Caribbean family out here in Asia. I need to translate this into Japanese now for my wife. But I'd cook if I had the time . Thanks a lot.

Carolee Samuda (author) from Jamaica on September 10, 2012:

Thanks Jan and I do hope you get it right with the help of my recipe.

janshares on September 10, 2012:

Thanks you, Cardisa. My condolences on the loss of our brother as well. I lost a brother, too. Still painful. Yes, I'm Jamaican-American, both parents from St. Ann, I'm first generation. I've never perfected the rice and peas, still trying. I will try on Sundays with the help of your recipe, too, and honor my mom.

Carolee Samuda (author) from Jamaica on September 10, 2012:

Hello Janshares, I am so sorry for the loss of your mother. I recently lost my brother as well and I know it's still painful.

Are you Jamaican? I hope you make your rice and peas every Sunday to commemorate your mom's cooking. Thanks for stopping by and have a great week.

Janis Leslie Evans from Washington, DC on September 10, 2012:

Unbelievable hub, Cardisa. Watching you cook brought back memories of my mother cooking rice and peas. I can smell the steam of the coconut cooking down right now. I miss her so much (deceased 2yrs). You are very thorough in your presentation. Thank you for this hub and for the authentic journey.

Carolee Samuda (author) from Jamaica on August 24, 2012:

Thank you Vibesites, I hope you love this one as well.

Carolee Samuda (author) from Jamaica on August 24, 2012:

Thank you for sharing Wesley. I hope you enjoy it when you do give it a try.

vibesites from United States on August 24, 2012:

I love rice, beans and coconut. I am sure to be liking this! Thanks for sharing your recipe! :D

Wesley Meacham from Wuhan, China on August 24, 2012:

Interesting hub. I love experimenting with foods from different areas. Will have to try this soon. Voting up and useful. I've pinned your hub on pinterest and will share with my followers.

Carolee Samuda (author) from Jamaica on July 28, 2012:

Hi PiYe19, thanks, glad I could help. Have a great weekend.

PiYe19 on July 28, 2012:

Hey ! Thanks alot, this improved my cooking of a dish I love to prepare.

Carolee Samuda (author) from Jamaica on May 11, 2012:

Hi Brake12, thank you for reading this hub and my profile. I hope you try this recipe. Have a great weekend.

Audrey Selig from Oklahoma City, Oklahoma on May 11, 2012:

hi Cadisa. This recipe is mouth watering and presented with good clear instructions. You certainly are multi -talented with your certificates and degrees. It sounds like you love to cook. I need to read more recipes. Take care.

Carolee Samuda (author) from Jamaica on April 29, 2012:

Hi Coffeealera, your comment made me smile. Thank you for reading and commenting. Have a beautiful Sunday afternoon.

coffeealera on April 29, 2012:

I am going to the supermarket tomorrow to find these ingredients. This sounds so wonderful to make and even greater to pass through my lips.

Voted up and awesome. :)

AJ..

Carolee Samuda (author) from Jamaica on April 06, 2012:

Iamaudraleigh, thanks you so much for the visit and thanks for sharing. Have a great weekend.

iamaudraleigh on April 06, 2012:

I cannot wait to try this recipe. No wonder why it was hub of the day...great formatting and presentation! Voted up and shared!!!

Carolee Samuda (author) from Jamaica on March 31, 2012:

Thanks Nell, I know you are just going to love it. Let me know how it turns out. Thanks for stopping by.

Nell Rose from England on March 31, 2012:

Hi, Cardisa, I was searching for rice recipes and noticed your hub, sounds delicious! I am definitely going to try this, as my usual rice recipes consist of curry and curry! lol! great hub, cheers nell

Carolee Samuda (author) from Jamaica on March 25, 2012:

Hi Etherealenigma, brown rice works great and is even healthier. You would use about a 2/3 brown rice to the quantity regular rice. So my recipe would have a little over 1 1/2 pounds for the brown rice.

Thanks for stopping by and I hope it turns out well.

Sandra M Urquhart from Fort Lauderdale on March 25, 2012:

I copied the recipe and am itching to try it. Was wondering how this might work with brown rice? Trying to be more health conscious. Thanks.

Carolee Samuda (author) from Jamaica on March 14, 2012:

Thank you Urmilashukla23. This is the Jamaican version. I know their are other versions to it. I hope you can share your recipe sometime.

Have a great day!

Urmila from Rancho Cucamonga,CA, USA on March 13, 2012:

We make kidney beans and rice a lot. Your is little bit different. Thanks for posting it. Congratulations for HUBT award!

Carolee Samuda (author) from Jamaica on March 05, 2012:

Xstatic, you are a real Caribbean man! lol

I am so glad you love rice and peas. I haven't had that type of chicken but I suppose it similar to a Spanish dish.

Enjoy your day!

Jim Higgins from Eugene, Oregon on March 04, 2012:

Well, we just finished a dinner of rice and peas (kidney beans) and broiled chicken breast marinated in Mojo sauce ( a Cuban sort of thing). It was amazing. We used coconut milk and some chicken broth for the beans and with all those wonderful spices, it was deeeeelicious. We recommnnd it highly! It does take a while to cook those kidney beans though, especially if you forget to soak them overnight.

Sushmita from Kolkata, India on February 26, 2012:

Thanks. Yes, I surely have in mind to share some regional delicacies from different parts of India. I need to put some pictures or videos together for that, so am waiting. :)

Carolee Samuda (author) from Jamaica on February 26, 2012:

Sen.Sush23, I am part Indian and for the past year + I have been getting familiar with South East Asian and Indian cuisine. I love Indian and Asian food in general. I hope you can share that recipe with me sometime. I really hope you like this dish.

Have a wonderful weekend.

Sushmita from Kolkata, India on February 26, 2012:

Wonderful recipe again. I must try this. In Indian cooking, the southern part particularly and Srilankan, you have recipes very similar to this. Only difference is thyme and scallion, instead we use bay leaf and curry leaves and also seasoning of mustard seed. Voted up.

Carolee Samuda (author) from Jamaica on February 24, 2012:

Thanks Green Lotus! Really appreciate it. Have a great day!

Hillary from Atlanta, GA on February 24, 2012:

Congratulations on this Hub being honored as "Hub of the Day"! It's great and the video is terrific.

Carolee Samuda (author) from Jamaica on February 18, 2012:

Hi Jean! Thank you for your wonderful comment and reading and voting and making my Saturday. Tomorrow is rice and peas day...lol

Thanks Jean2011.

jean2011 from Canada on February 18, 2012:

Super job Cardisa! I am sure many people will try one of our favourite Jamaican dishes. Thank you for sharing and congratulation for getting the Hub of the Day award. Vote up!

Carolee Samuda (author) from Jamaica on February 16, 2012:

Thanks [beaming and blushing, all smiles] :))

Dexter Yarbrough from United States on February 16, 2012:

Nope! Not at all!!

Carolee Samuda (author) from Jamaica on February 16, 2012:

Hey Dexter, I hope I didn't disappoint! lol

Dexter Yarbrough from United States on February 16, 2012:

Had to come back just to hear your voice again! :-)!

nolanjohanson on February 16, 2012:

hello

Carolee Samuda (author) from Jamaica on February 16, 2012:

Hello Eye Say, after teasing me with your mouthwatering recipes, I am giving you something back....lol. You are just going to love this. Thanks for reading and commenting.

Have a blessed day!

Carolee Samuda (author) from Jamaica on February 16, 2012:

Hi Amilipitt, this is no experiment. This dish has been around for hundreds of years. It was brought over from Africa (with a few changes of course. I believe the other rice and beans are mimicking this recipe.

Thanks for reading and commenting.

Carolee Samuda (author) from Jamaica on February 16, 2012:

Thanks Victoria.

Have a wonderful day!

Carolee Samuda (author) from Jamaica on February 16, 2012:

hi Matthew, now you know what I sound like! Thanks for comment. :) and thanks for sharing too.

Have a blessed day!

Carolee Samuda (author) from Jamaica on February 16, 2012:

Wow Audrey, I forgot to mention that in the hub! Thanks, I hope the readers see this comment.

Thank you Audrey!

Carolee Samuda (author) from Jamaica on February 16, 2012:

Hey Sky, thanks man. Love the encouragements!

Bless.

Carolee Samuda (author) from Jamaica on February 16, 2012:

Hello Vesawoolf, thank you. I am sure you are going to like it!

Carolee Samuda (author) from Jamaica on February 16, 2012:

Hi Rebecca, thanks for stopping by! I love Malaysian food but if we had to spell some of them before eating we would go hungry LOL.

Have a wonderful day!

eye say from Canada on February 16, 2012:

this looks so good can't wait to give it a try! Bookmarking it for sure! thanks for sharing!

Carolee Samuda (author) from Jamaica on February 16, 2012:

Hi Deborah, thank you very much. I am so happy that you love rice and peas.

Blessings!

Carolee Samuda (author) from Jamaica on February 16, 2012:

Rasta, pressure cooker and plastic bag is for people who cannot cook...I don't know where them get the style for cooking peas in pressure cooker to lose the flavor. If you making rice and peas long enough, you don't need to steam it with plastic bag!

Bless up!

eye say from Canada on February 15, 2012:

I can't wait to try this, it looks so delicious and I love traditional rice and beans. Thanks for adding the option of coconut milk - fresh are hard to get where I live.

thanks for sharing!

amilypitt from Washington, USA on February 15, 2012:

Great hub for food lovers as well as who have passion about cooking. Very interesting and innovative experiments done with rice and peas.

Victoria Lynn from Arkansas, USA on February 15, 2012:

Congrats on Hub of the Day, Cardisa!

JS Matthew from Massachusetts, USA on February 15, 2012:

Congratulations on the Hub of the Day Cardisa! You definitely earned it! Awesome video, photos and recipe instructions! I have been waiting to hear your "Jamaican" since the last Video Chat lol! Awesome job! Voted up and SHARING!

JSMatthew~

Audrey Howitt from California on February 15, 2012:

This looks fabulous! I am a vegetarian who is also gluten free so I am always looking for new ways to cook rice and beans!

Sky9106 from A beautiful place on earth. on February 15, 2012:

Hey Congratulations , it's only the start of things to come . Keep your eyes on the prize. The sky is the limit and these are the steps . There is an elevator also, waiting.

Bless.

Vespa Woolf from Peru, South America on February 15, 2012:

This is a super unique hub. Thanks! I plan to try your recipe!

Rebecca Mealey from Northeastern Georgia, USA on February 15, 2012:

I've never cooked (or eaten, for that matter) Jamaican food. I have had one Malaysian dishes that I LOVED. I would list it but can't spell it, LOL. This looks remarkable and I do believe that before too long I will be eating my first Jamaican dish. Thanks so much for the recipe, video, directions and great pics! Voted up, awesome and bookmarked!

Deborah Neyens from Iowa on February 15, 2012:

I loved this dish when I was in Jamaica. Thanks for sharing the recipe and all the useful information, and congratulations on Hub of the Day.

Marvin Parke from Jamaica on February 15, 2012:

You left out the pressure cooker and plastic bag over the pot when it soon done.

Rice and peas is a must every Sunday, Front page fit you my dear.

Carolee Samuda (author) from Jamaica on February 15, 2012:

Thank you Susann23b, I really appreciate the visit, the comment and the vote!

Carolee Samuda (author) from Jamaica on February 15, 2012:

CookiesNoCrumbs, yay! another Jamaican. Welcome to my hubspace. Thanks!

susanm23b on February 15, 2012:

Wonderful hub! Very thorough descriptions and great pictures. I love beans and the recipe looks delicious! Voted up :)

CookiesNoCrumbs from New Jersey on February 15, 2012:

Cardisa from one yaddie to another nice job voting up and sharing

Carolee Samuda (author) from Jamaica on February 15, 2012:

ComfortB, I would love to try some Nigerian recipes. Thanks for stopping by and commenting.

Comfort Babatola from Bonaire, GA, USA on February 15, 2012:

Yum, yum! is all I can say. Great recipe, and I', sure it taste good too. Very similar to the way we cook it in Nigeria.

Great hub, thanks for sharing.

Carolee Samuda (author) from Jamaica on February 15, 2012:

Hello Techygran, I am sure you will love it when you make it. Thanks for sharing.

Have a great afternoon!

Carolee Samuda (author) from Jamaica on February 15, 2012:

Thanks Melbel. I wanted the hub to be extra special...lol.

Really appreciate the comment and the visit!

Cynthia Zirkwitz from Vancouver Island, Canada on February 15, 2012:

Congratulations on this hub of the day-- the video is a great addition and it looks lip-smacking good. I am going to try it right away and tweet it! Voted up!

Melanie Shebel from Midwest, USA on February 15, 2012:

Oh wow! That looks REALLY good! I love the images in the vid of how you have all your ingredients set up on your cutting board... very pretty/artsy. Fantastic, hub, by the way! I love how it's set up + you have me super hungry now.

Carolee Samuda (author) from Jamaica on February 15, 2012:

Thanks Dexter, so now you know what I sound like! Thanks my friend.

Carolee Samuda (author) from Jamaica on February 15, 2012:

Hi Creative, so you are the Sister-in-law of a Rasta from Jamaica, you must eat a lot of Jamaican food! You need to surprise your sister with the rice and peas...lol

Thanks for visiting.

Dexter Yarbrough from United States on February 15, 2012:

Cardisa! What a magnificent meal! I love everything about this hub - video, photos, recipe and your lovely voice! Congratulations on the "Hub of the Day." You are more than deserving! Hooray!

Carrie L Cronkite from Maine on February 15, 2012:

I love this rice so much. My sister married a rasta from Jamaica and she learned how to make this rice with perfection. It is delicious! Whenever we have family get together, she always brings the Jamaican rice and peas and curried goat. We all love it so much. Thank you, now I can learn to make it with perfection with your hub! Voted up!

Carolee Samuda (author) from Jamaica on February 15, 2012:

Thank you Randomcreative. Appreciate the comment and visit.

Carolee Samuda (author) from Jamaica on February 15, 2012:

Thank you gogogo, I hope you enjoy them.

Carolee Samuda (author) from Jamaica on February 15, 2012:

Thank you Jeyaramd. Fast food is crap and I certainly don't indulge in it or encourage anyone to even try it. I cook from fresh ingredients every day because that is best.

Thanks for the wonderful comment and for visiting my hubspace.

Carolee Samuda (author) from Jamaica on February 15, 2012:

Thanks! Really appreciate the comment Wellness.

Rose Clearfield from Milwaukee, Wisconsin on February 15, 2012:

Awesome hub! Very well done. Congrats on getting Hub of the Day.

gogogo on February 15, 2012:

Awesome hub, loved all the recipes I am going to make them all. Thanks for sharing

jeyaramd from Mississauga, Ontario on February 15, 2012:

You really have outdone yourself. This recipe looks amazing. And the fact that its healthy is really something to rave about. The video is a great accompaniment to your hub here. Its beautiful the way you captured the essential steps of the dish. I enjoyed this hub immensely. I felt that I had already cooked the dish. Traditional jamaican foods are awesome. Its a welcome deviation from the fast food jamaican places around town. Thanks for sharing such an inviting hub. Voted up.

wellnessguidesja on February 15, 2012:

Loved your article. Congrats on getting hub of the day.

Carolee Samuda (author) from Jamaica on February 15, 2012:

Cloverleaf, thank you. I had no idea so many people liked Jamaican food! Patties are another tradition here. I know you will love the rice and peas too. Happy cooking.

Carolee Samuda (author) from Jamaica on February 15, 2012:

Thank you Vinaya, I am just following your lead...lol

Carolee Samuda (author) from Jamaica on February 15, 2012:

Senoritaa, thanks for visiting. Using coconut is the tradition here in Jamaica. Thanks for the comment.

Cloverleaf from Calgary, AB, Canada on February 15, 2012:

Hi Cardisa, I'm so happy that you published this hub! I make my own Jamaican Patties at home and have had a go at making rice and beans but was in need of a really good authentic recipe. Now I have one! I think at the weekend I will make a batch of patties with rice and beans and fried plantains. Congrats on Hub of the Day - you deserve it!

Voted up, bookmarked and sharing

Vinaya Ghimire from Nepal on February 15, 2012:

Rice is much loved food in my culture. Rice with kidney beans is considered royal food. Thanks for sharing about Jamaican culture.

Congratulations for the hub of the day.

Rinita Sen on February 15, 2012:

Wow wow! The coconut surely will add to the charm of red peas and rice. Thanks for the recipe!

Carolee Samuda (author) from Jamaica on February 15, 2012:

You are so welcome, any time! :)

cathylynn99 from northeastern US on February 15, 2012:

thanks, cardisa.

Carolee Samuda (author) from Jamaica on February 15, 2012:

Hi Cathy, you may know that pimento seed as allspice! I just post that....thanks for asking. I hope you find pimento seeds. A good substitute is cloves. They have similar flavours but cloves are spicier so you would use like 4 for that pot of rice and peas.

Carolee Samuda (author) from Jamaica on February 15, 2012:

Hello Starstream, thank you. Many people, especially Jamaicans, don't realize the value of the rice and peas, that they are really having a high protein dish. We have the rice and peas as a side, not a complete meal but in reality it should be had by itself.

Thanks!

Carolee Samuda (author) from Jamaica on February 15, 2012:

Hey Rasta girl, you are giving me ideas for other Jamaican recipe hubs. Whenever I make dumplings and spinners I will certainly post them here.

Thanks for stopping by.

cathylynn99 from northeastern US on February 15, 2012:

what in the world is a pimento seed and where in the US can i get them?

Dreamer at heart from Northern California on February 15, 2012:

Congratulations on your hub of the day! Nutrition is so important and I like the way you explained the value of this recipe.

Rastamermaid from Universe on February 15, 2012:

Awesome,awesome Cardisa!

I just need you to help me with my dumplin game,boiled and fried and spinners for my soup and I'll be golden.

Thanks much friend!

Blessings!

Carolee Samuda (author) from Jamaica on February 15, 2012:

Hi Linda, thanks. It's so exciting! Imagine my shock....lol

Carolee Samuda (author) from Jamaica on February 15, 2012:

Pstraubie-48, I can never resist having some of the 'soup' just before I put the rice in....lol

I was making stewed peas yesterday and left to go next door for a few minutes and returned to find that my fiancé had swiped some of the 'soup'...lol

Thanks for stopping by.

Carolee Samuda (author) from Jamaica on February 15, 2012:

Hi Cyndy, I think pigeon peas is the same as gongo peas...not sure. There is no substitute for coconut milk. I love Jasmine rice, I wish there was Jasmine parboiled rice too.

Thanks Cyndi.