Whether you are in Jamaica, Bermuda, Bahamas or Barbados, Peas and Rice is a big deal. The style is Caribbean, and the flavor is delicious. Serve it with a side of Fried Fish, Curry Goat, Roast Pork or Fried Chicken or simply serve it by itself with a generous dash of hot sauce. There are many styles to making this dish, some spicy, some with lots of freshly chopped herbs added, or even bits to meat for a different flavor. In the end there’s nothing quite like a bowl of this amazing rice dish. During my childhood days growing up in Guyana, on Friday nights, I recall going to a place called “Small Boy,” to buying a portion of Peas and Rice known as “Small Boy Cook-up.” In Guyana, Peas and Rice is called Cook-up Rice. The owner of “Small Boy,” was also the chef of this joint. It was a little hole in the wall, and it didn’t matter what time you went there, they’d always be a crowd or a long line. Small Boy filled a small brown paper bag of this goodness and I’d run home and share it with my siblings even though we had already eaten our supper. Recently I was craving it, and began experimenting with several flavors, and finally I came up with a replica that smelled, tasted, and looked like this awesome meal. I must say, it was exactly as I remember it. Now I am just wondering if anyone knows where on earth is Small Boy. If you do happen to find him, kindly let me know and tell him I’d like some Cook-up Rice STAT! In the meantime, please try this recipe, an old favorite from my household.


Peas and Rice Caribe Style

1 1/4 Cup of Long Grain Rice
1 Cup of Pigeon Peas (fresh or canned)
1 Cup of Chicken Stock
1 Cup of Coconut Milk (fresh or canned)
1 tblspn of finely chopped Thyme
1 medium Onion minced finely
1 Scotch Bonnet Pepper minced finely
1/8 tspn of ground Cinnamon
1/4 tspn of ground Black Pepper
½ tspn Salt
2 tblspns of Oil
1 Chicken Bouillon

Method:

Heat Oil and saute Onion.
Add Peas and cook until slightly brown
Add Scotch Bonnet Pepper and saute for ½ minute
Stir well and add Rice, Cinnamon, Allspice, Black Pepper
Add Thyme, Salt, Chicken Stock, Coconut Milk, and Bouillon
Incorporate well by stirring and bring to a rapid boil
Reduce to a low fire and simmer for 20 minutes
Fluff with a fork and transfer to a serving platter
Serve with Curry Goat or with Fried Fish
Recipe for Fried Fish coming up....stay tuned.

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