Jamaican Rice And Peas (Baked)

1. 1

   Using a large pot over medium heat, combine pigeon peas, garlic, pimento, thyme, coconut and 3 quarts of cold water.

2. 2

   Cover and cook the peas until tender, about 1-1/2 hours, adding more water as needed to keep peas covered.

3. 3

   Boil until 4 cups of water remains,(you can drain and measure this).

4. 4

   Heat oven to 350u00b0F.

5. 5

   Using a Dutch oven or ovenproof pot over medium heat, heat the margarine, saute the onion and pepper, until softened, about 5 minutes.

6. 6

   Add rice, peas with liquid, season with salt and pepper.

7. 7

   Cover and bake until rice is tender and liquid is absorbed, about 25 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.