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Kitchens of Faith, For July 4th cook delicious Jamaican Black eyed peas and rice

From a Harlem recipe!

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Jamaica Rice and Peas

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Recipe for Marjorie Douglas' Jamaican black-eyed peas & rice


1 lb Parboiled Rice
1 15.5 oz can Black-eyed Peas, undrained
3 cups cold water
7 oz Coconut Milk
4 stalks of Scallions sliced
1 sprig Thyme
Black Pepper to taste
3/4 tsp Lawry’s Seasoned Salt
¼ tsp. Garlic Powder


In a 3.5 quart pot, bring parboiled rice, water, and coconut milk to a boil for about 15 minutes.

Add scallions, thyme, black pepper, Lawry’s seasoned salt, garlic powder and the black-eyed peas.

Keep stirring with a wooden spoon, leaving the pot uncovered.

When the water is gone, cover the pot with foil then cover it with the lid. Cook for another 10 minutes on the lowest flame.

Serves 4-6 people.

Marjorie Douglas is a member of Victory Tabernacle Seventh Day Christian Church at 252 West 138th Street in Harlem. Her pastor is Desmond Johnson. The church is independent, mostly Caribbean (60%) and established in 1934. Services are on Saturday 11 am.

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  • Thanks Christi for your comment!

  • Nice job Debbie, looks good!

  • Great idea Michele! Thanks for suggesting Jamaican Black-eyed Peas and Rice with a sounds like a mouthwatering combination!!

  • Looks interesting, maybe something I would even consider adding to a soup once it was already prepared for added depth and flavor. Good job!

  • Thank you for watching our cooking video Melissa, David, Pierre-Yves, Vicki, and Rae! Melissa, I would love to hear how your dish turned out. David, I am working on the next video.

  • Go Deb !!!

  • I like this!

  • I like this!

  • The dish looks great! Thanks, Debbie, for sharing how to make this recipe. I can't wait for your next video!

  • Looks tasty, Debbie! I'm going to try making it at home. 🙂 Thanks!

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