Easy Jamaican Rice and Peas
A quick and flavorful Easy Jamaican Rice and Peas recipe made with coconut milk, kidney beans, thyme, and Scotch bonnet pepper in under 25 minutes. Perfect for busy weeknights when you want authentic Caribbean comfort food fast.
Ingredients
- 1 1/2 tablespoon butter or oil
- 1 medium onion diced
- 2 cloves garlic finely diced
- 2 scallions chopped
- 1 tablespoon allspice berries pimento seeds
- 4 sprigs thyme
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- 1 cup red kidney beans with liquid from can
- 1 1/2 cups water
- 1 1/2 cups coconut milk
- 1/2 Scotch bonnet pepper optional
- 2 cups basmati rice washed and drained
Instructions
- Heat the butter or oil in a deep pot over a medium flame. Add the onion and garlic and cook for 2 minutes.
- Turn the heat down to medium-low and add the scallions, pimento seeds (allspice berries), thyme, black pepper, and salt. Cook for another 2 minutes. The flavors of the Caribbean will scream at you and remind you of those comforting days when mom or granny would be busy in the kitchen.
- Add the kidney beans along with the liquid from the can, then pour in the water and coconut milk. Bring to a gentle simmer and cook for 5 minutes.
- Add the washed basmati rice and stir well. Add the Scotch bonnet pepper. I explained in the video why I cut the pepper in half, along with a few other helpful tips to get the best flavor and texture from this Easy Jamaican Rice and Peas recipe. You may also float the pepper whole and remove it after cooking if you prefer a milder heat.
- Bring back to a boil, reduce to a simmer, cover the pot, and cook for about 15 minutes.
- Reduce the heat to as low as possible, or turn the stove off completely if using a cast iron or ceramic pot. Place a piece of foil over the pot and cover tightly. Allow it to steam for 4 to 5 minutes.
- Fluff the rice gently to make it shelly and grainy before serving.
- Serve warm with curry goat, jerk chicken, or classic brown stew chicken.
Video
Notes
Frequently Asked Questions
Can I use brown rice instead of basmati rice?
Yes, but brown rice will require a much longer cooking time and additional liquid. This quick version works best with white rice varieties that cook quickly.Why is it called rice and peas if kidney beans are used?
In Jamaica and throughout much of the Caribbean, beans are commonly referred to as peas. Red kidney beans are the traditional choice for many Jamaican rice and peas recipes. Originally, dried pigeon peas, aka gungo peas, would be used in making Jamaican rice and peas.Can I make Easy Jamaican Rice and Peas less spicy?
Absolutely. Float the Scotch bonnet pepper whole in the pot without cutting it. This allows the flavor to infuse without releasing too much heat.Why is my rice sticky instead of shelly?
Rinsing the rice well before cooking and allowing it to steam at the end helps create the grainy (shelly in Jamaica), fluffy texture Caribbean-style rice and peas is known for. Avoid over-stirring the rice while cooking. When the grains of rice rub, they release starch, which can be a reason the finished rice and peas are sticky.What peppers can I substitute for Scotch Bonnet pepper?
If you cannot source Scotch bonnet peppers, habanero peppers are the best substitute. Habaneros can be very spicy as well, but they also carry that fruity undertone, which works beautifully in Caribbean cooking and helps preserve the authentic flavor profile of Easy Jamaican Rice and Peas. For less heat, keep the pepper whole while cooking and remove it before serving. Tried this recipe?Let us know how it was!