Rice and peas

Traditional Caribbean food

For the Italian rice and pea risotto "risi e bisi", see Risotto § Italian regional variations.

Rice and peas

Basmati rice and peas

Course| Dinner
Region or state| Caribbean
Serving temperature| Hot
Main ingredients| Rice, beans

* Media: Rice and peas

Rice and peas or peas and rice are traditional rice dishes within some Caribbean countries. The 'peas' used in this dish by some countries are traditionally pigeon peas otherwise called 'Gungo peas' in the Caribbean.[1] Either kidney beans (red peas) or pigeon peas are generally used for this dish. Rice and peas recipes throughout the Caribbean vary, with each country having their own way of making it and name of calling it, and are similar only by the two main ingredients which are the legumes (peas/beans) used and rice to form a mixture. The name "rice and peas" originally is used by Jamaicans to identify the dish, while other countries have different names for it.

In 1961, Frederic G. Cassidy made note that the dish had been referred to as Jamaica's coat of arms.[2]

## Caribbean[edit]

Rice and peas is the mainstay of the cuisines of Jamaica, Anguilla, Bahamas, Trinidad, Barbados, Haiti and many other Caribbean islands. In most of Caribbean, the dish is called Rice and peas, while in the Bahamas, it is known as peas n' rice, from which the Bahamian folk song "Mamma don't want no Peas n' Rice and Coconut Oil" is named. The main components of the dish constitute of rice and legume, such as kidney beans, pigeon peas (known as gungo peas), etc.

## Preparation[edit]

The traditional Jamaican method of cooking rice and peas consists of cooking long-grain rice in coconut milk and pigeon peas/kidney beans along with other ingredients like scallions, garlic, scotch bonnet, thyme, and allspice.[3] It is often served with accompaniments like curries and jerk chicken.

## See also[edit]

* Food portal

* Arroz con pollo
* Arroz con gandules
* Gallo Pinto
* Hoppin' John
* List of Jamaican dishes
* List of legume dishes
* List of rice dishes
* Pabellón criollo
* Platillo Moros y Cristianos
* Rice and beans
* Stew peas

## References[edit]

1. ^ "Botanical Roots: Why you should eat gungo peas | Loop Jamaica".
2. ^ Higman, B. W. (2013). "4. Jamaica Coat of Arms". In Richard Wilk (ed.). Rice and Beans: A Unique Dish in a Hundred Places. Livia Barbosa. London, New York: Berg. ISBN 978-1-84788-905-8.
3. ^ "Jamaican Cuisine".

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Legume dishes

* 15 Bean Soup
* Acarajé
* Amanattō
* Arroz con gandules
* Baked beans
* Bandeja paisa
* Bap
* Bean dip
* Bean pie
* Bean salad
* Bigilla
* Black peas
* Bob chorba
* Boiled peanuts
* Borracho beans
* Bouneschlupp
* Burmese tofu
* Caparrones
* Capra e fagioli
* Cassoulet
* Chana masala
* Chapea
* Cocido lebaniego
* Cocido madrileño
* Cocido montañés
* Cowboy beans
* Dal
* Dal bati churma
* Dal bhat
* Dalcha
* Deep-fried peanuts
* Dhokla
* Dilly beans
* Doubles
* Douzhi
* Fabada asturiana
* Fabes con almejas
* Falafel
* Fasolada
* Fasole cu cârnați
* Feijoada
* Frijoles negros
* Frijoles charros
* Ful medames
* Gallo pinto
* Garnaches
* Gigandes plaki
* Green bean casserole
* Guernsey Bean Jar
* Hong dou tang
* Hoppin' John
* Hummus
* Idli
* Jidou liangfen
* Kongbap
* Kuli-kuli
* Lablabi
* Liangfen
* Linsen mit Spätzle
* Marrowfat peas
* Matevž
* Lobio
* Molagoottal
* Moros y Cristianos
* Msabbaha
* Mujaddara
* Murukku
* Mushy peas
* Nokdumuk
* Pabellón criollo
* Paella
* Panelle
* Paripu
* Pasta e fagioli
* Pastizz
* Pasulj
* Patbap
* Patjuk
* Pea soup
* Peabutter
* Pease pudding
* Pie and peas
* Pie floater
* Pokhemma
* Pork and beans
* Porotos con rienda
* Purtumute
* Rajma
* Red bean cake
* Red bean paste
* Red beans and rice
* Refried beans
* Revalenta arabica
* Rice and beans
* Rice and peas
* Shahan ful
* Shiro
* Shiruko
* Soup beans
* Stew peas
* Succotash
* Texas caviar
* Tavče gravče
* Umngqusho
* Yun dou juan

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* List of bean soups
* List of tofu dishes

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