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Coconut Rice and Peas - Print
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Coconut Rice and Peas

Serves 4-6
Prep Time20 mins
Cook Time15 mins
Course: Main Course
Cuisine: Jamaican
Keyword: Goat
Servings: 4


  • 1 14 oz can coconut milk
  • Generous 2 cups meat stock
  • 1.5 teaspoons salt
  • A small handful of fresh thyme, chopped optional, about a generous teaspoon
  • 1 bunch scallions sliced
  • 2 cups long grain rice
  • 1 15oz can pigeon peas or red beans rinsed


  • Toast the rice in a 350 F oven until golden brown, about 20-25 minutes.
  • Mix the coconut milk with the stock and salt (you should have 4 cups, adjust the amount of stock accordingly if you want to use another rice like basmati).
  • Mix the rice with coconut milk mixture, beans, sliced scallions, and thyme, stir well, then bring to a simmer, turn the heat to low, cover, and cook until the water is absorbed, about 15-20 minutes.