• 3 c. Uncle Ben's converted rice
  • 1 c. peas (pigeon peas, cow peas, or kidney beans)
  • 2 medium ham hocks
  • 3 cloves garlic, diced
  • 3 large onions, diced
  • 1 medium green pepper, diced
  • 1 tsp. oregano
  • 2 tsps. thyme
  • 1 tsp. basil
  • salt and pepper to taste
  • hot pepper sauce to taste


Wash the cup of peas, then soak them overnight in water. Keep the peas covered. The next day, boil the ham hocks for 1 1/2 to 2 hours in enough water to cover them. Add the ham hocks and water to the peas and the water they soaked in. Cook together for 1 hour. While they're cooking, saute' the garlic, onions, green pepper, oregano, thyme, basil, salt and pepper, and hot pepper sauce in a little vegetable oil. Then add them to the ham hocks and peas. Add the rice and enough water to cover all the ingredients, about 1 1/2 inches. Stir gently. Then cover the pot and bring to a boil. Reduce the heat to simmer for another 1/2 hour. Serves. 10.

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Submitted 6/13/05.
Source: Good Morning America
Submitted By: Teresa Johnson
Denise Richardson's Jamaican Rice & Peas