Caribbean Rice and Peas


  • 1/2 lb smoked ham hocks
  • 1 lb lean beef chuck, cut into 1 inch cubes
  • kosher salt and black pepper to taste
  • garlic powder to taste
  • 1 tsp ground cloves
  • 2 tbs vegetable oil
  • 1/2 cup tomatoes, peeled, seeded and chopped
  • 1/2 cup green bell pepper, chopped
  • 1 fresh hot green or red pepper, seeded and chopped
  • 1/2 cup onions, chopped
  • 2 cups fresh or canned piegon peas
  • 2 cups long grain rice, washed
  • 3 cups chicken stock

This is an authentic recipe for the Caribbean staple of rice and peas. The peas referred to are pigeon peas.


  • Soak the ham hocks overnight in water to cover. Drain and cut the meat off the bones in 1 inch pieces.
  • Mix with the beef and season with salt, garlic powder and cloves.
  • Heat the oil in a heavy covered pan and saute the meat until browned.
  • add a cup of water and simmer, covered, until the meats are tender. About 1 and 1/2 hours, adding a little water from time to time if necessary.
  • Measure the liquid, add the tomatoes, sweet and hot peppers, onions, peas and rice.
  • Add the stock to cover, and a little more if necessary.
  • Bring to a boil, then reduce to a simmer, cover and cook until the rice is tender and all of the liquid is absorbed.

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