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Chileheads Jamaican Rice and Peas

Chileheads Jamaican Rice and Peas is built on Garlic Finely Chopped, Olive Oil, Rice, and Wyler S Granulated Chicken Boulion. Keep it handy for the next time you cook it.

Ingredients

• 6 clove
• 2 tbsp
• 2 cup
• 4 tsp

Method (preview)

1. 1

   Heat the oil in a deep frying pan over high heat.

2. 2

   Add the rice, and continue saute until the rice turns opaque and golden brown.

3. 3

   Add the chile, garlic, and onion and saute for a few more minutes.

4. 4

   Stir the peas in with the rice. Do not stir again during cooking!

5. 5

   Combine the coconut milk with the bean liquid.

6. 6

   Add water to make 4 cups of liquid. dd to the rice and bring to a boil.

7. 7

   Immediately reduce the heat to simmer.

8. 8

   Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice.

9. 9

   Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender.

10. 10

    Allow to sit covered for another 1/2 hour.

11. 11

    NOTES: Heat Scale: Hot