Jamaican Rice and Peas is a beloved staple in Caribbean cuisine made with tender kidney beans simmered in creamy coconut milk, aromatic scallions, thyme, garlic, and a whole scotch bonnet pepper. This dish infuses long-grain rice with rich flavor and island soul. Perfect as a hearty side for stews or grilled meats, it’s a comforting crowd-pleaser that brings the taste of the islands to your kitchen.
Ingredient Guide
- Kidney Beans (peas): Traditionally soaked then simmered to tender perfection, they build the dish’s hearty base.
- Coconut Milk: Adds creamy richness and characteristic island flavor.
- Long-Grain Rice: Absorbs seasoned liquid for fluffy, flavorful results.
- Scallions, Garlic and Onion: Aromatic trifecta for savory depth.
- Fresh Thyme: Adds an earthy, herbal note essential to Caribbean versions.
- Whole Scotch Bonnet Pepper: Infuses mild fruity heat without overpowering the dish—remove before serving.
- Salt & Black Pepper: Basic seasoning to balance flavors.
- Pimento or Allspice (optional): Adds depth and warmth for a traditional touch.
Shopping Made Easy
- Use dried kidney beans for authentic flavor, but canned works in a pinch.
- Choose full-fat coconut milk for the best texture; avoid drinking varieties.
- You’ll find Scotch bonnet in Caribbean markets; substitute habanero for similar heat and fruitiness.
- Long-grain rice like jasmine or basmati yields the lightest, fluffiest results.
Cooking Notes from the Kitchen
- Soak beans overnight to reduce cook time and improve texture.
- Cook beans until tender, then add coconut milk and aromatics before adding rice.
- Avoid stirring rice while it cooks—to ensure a non-mushy, even texture.
- Let cooked rice rest for about 10 minutes off heat before fluffing to lock in flavor.
What is rice and peas?
Rice and peas is the Jamaican name for this dish—‘peas’ refers to kidney beans, not green peas.
When is it in season?
Canned and fresh beans are available year-round; fresh coconut milk is best over summer, but canned provides consistent quality.
How do I store rice and peas?
Let cool slightly, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water to refresh texture.
Can I make this ahead?
Yes, this dish tastes even richer after a day. Prepare ahead and reheat when ready to serve.
What pairs well with rice and peas?
Serve alongside oxtail, jerk chicken, stews, roasted fish, or curried vegetables for a full Caribbean feast.
Jamaican Rice and Peas
Ingredients
- 1/2 cup dry red kidney beans
- 1/4 teaspoon black pepper
- 1-1/2 cups coconut milk
- 1 pepper Scotch Bonnet peppers
- 1 bulb onion
- 2 cloves garlic
- 1/2 teaspoon salt
- 3 sprigs thyme
- 2 cups long grain brown rice par boiled
- 1/4 teaspoon ground allspice
- 2 stalks scallions
- 2 cups water
Instructions
- If using dried beans, rinse and soak overnight.
- Drain and place in a large pot with water; bring to a boil, reduce heat, and simmer until tender, about 30 minutes.
- Add coconut milk, onion, garlic, scallions, thyme, scotch bonnet, salt, pepper, and pimento (if using) to the pot; stir and bring just to a boil.
- Add rice, stir once, then reduce heat to low, cover tightly, and cook 20–25 minutes until rice is tender and liquid is absorbed.
- Remove from heat and let sit, covered, 10 minutes. Remove the scotch bonnet, thyme stems, and pimento berries.
- Fluff rice gently with a fork and serve hot.
Notes
- water according to your rice cooker directions for cooking brown rice
- treat the one cup of red beans as rice, so adjust your water according to the rice cooker instructions
