Healthy Recipe: Jamaican Rice & Black Eyed Peas

by Z Living Kitchen
  • Level: Beginner


  • 1 cup dried black-eyed peas, soaked for about 4 hours or overnight
  • 1/3 cup coconut oil
  • 1 large white onion, finely chopped
  • 2 tablespoons minced garlic
  • 1 tablespoon finely chopped fresh thyme
  • 2 teaspoons ground allspice
  • 1 teaspoon finely chopped fresh oregano
  • 1 teaspoon sea salt
  • 4 1/2 cups water
  • 1 cup parboiled rice
  • 1 cup canned thick unsweetened coconut milk
  • 1 whole habanero chili (optional or use as garnish)
  • Freshly ground pepper

Preparation Time: 4 hours or overnight for soaking the peas, 10 minutes for chopping
Cooking Time: 1 hour
Serves: 8


  1. Drain black-eyed peas and set aside.
  2. Heat oil over medium-high flame in a large pan. Add onion, garlic, thyme, allspice, oregano, and 1 teaspoon salt. Cook about 2 minutes, or until onions are softened.
  3. Add water and peas and bring to a boil. Reduce heat to medium and cook, uncovered, until peas are nearly tender (about 25 minutes).
  4. Reduce heat to low and add rice, coconut milk and habanero (if using). Simmer covered for 20 minutes more stirring occasionally.
  5. Turn off heat and allow rice to steam in pot, lid on, for 5 to 10 more minutes. Season with salt and pepper.
Image: Shutterstock
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