Jamaican Rice and Peas Sides

Jamaican Rice and Peas


  • 1 can full fat coconut milk
  • 1 can green pigeon peas
  • 2 ¾ cups water ( I just use the pigeon pea can and fill it to the bottom line twice so ¾ full)
  • 3-4 sprigs of Angel Brand dried thyme (tied with a string or rubber band so you can easily remove it after cooking)
  • 2 scallions also called green onions chopped
  • 4 table spoon butter (half a stick)
  • 1 scant tablespoon Diamond Kosher salt
  • 1/2 teaspoon Angel Brand black pepper
  • 1/4 small onion diced up
  • 3 cups jasmine rice


Put all ingredients except rice in a large pot and bring to a boil for 3-5 min. Then add rice. Stir 3 or 4 times and bring back to boil. Lower heat to low and cover the pot and let cook for 15 min. Remove pot from fire and let sit still covered for 5 min. Then fluff rice with a fork. Enjoy!