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–+ servings
Classic Jamaican peas and rice in a white dish

Jamaican Rice and Peas

Creamy coconut-infused rice simmered with tender beans, aromatic herbs, and gentle heat; a Caribbean table essential.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breads & Bakes, Caribbean Classics, Easy Caribbean Recipes, Fall Recipes, Rice & One-Pot, Seasonal Recipes, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian, Weeknight Dinners, Winter Recipes
Cuisine Jamaican
Servings 6

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.
    Close up of cooked red kidney beans on a white spoon
  • 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.
    Ingredients laid out on cutting board
  • Add rice, stir once, then reduce heat to low, cover tightly, and cook 20–25 minutes until rice is tender and liquid is absorbed.
    Washing brown rice through a strainer
  • Remove from heat and let sit, covered, 10 minutes. Remove the scotch bonnet, thyme stems, and pimento berries.
    cooked rice and peas
  • Fluff rice gently with a fork and serve hot.
    Classic Island Peas And Rice in a white dish

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
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