Jamaican Rice and Peas

Jamaican Rice and Peas

Jamaican Rice and Peas is a classic Caribbean dish featuring fluffy rice cooked with creamy coconut milk and tender kidney beans, infused with aromatic herbs and spices. This comforting and flavorful side pairs beautifully with jerk chicken or curried goat for an authentic island meal.

Vegetarian

Prep Time

10 min

Cook Time

25 min

Servings

4

This traditional Jamaican Rice and Peas recipe is a staple in Caribbean households and a must-try for anyone wishing to experience the rich flavors of island cuisine. The combination of creamy coconut milk and hearty kidney beans, known locally as "peas," provides a perfect harmony of texture and taste. Historically, the dish reflects the island's fusion of African, Indian, and British influences, showcasing simple ingredients brought together with vibrant herbs like thyme and the fiery kick of Scotch bonnet pepper. The use of allspice adds a unique depth, often reminiscent of the warm, tropical climate of Jamaica. Perfect as a side dish, Jamaican Rice and Peas complements grilled or roasted meats, especially spicy jerk chicken or slow-cooked stews. It can also be enjoyed on its own for a satisfying vegetarian meal. For a touch of freshness, consider serving with a crisp green salad or pickled vegetables on the side.

Ingredients

  • 2 cup Rice
  • 380 g Coconut Milk
  • 450 g Kidney Beans
  • 1 cup Water
  • 2 tsp Kosher Salt
  • 0.5 tsp Ground Allspice
  • 0.25 tsp Black Pepper
  • 3 Spring Onions
  • 2 sprig Thyme
  • 1 Scotch Bonnet

Instructions

Begin by gathering all your ingredients and a sturdy Dutch oven or large pot. Add 2 cups of rice, 380 grams of coconut milk, 450 grams of kidney beans, 1 cup of water, 2 teaspoons of kosher salt, 0.5 teaspoon of ground allspice, and 0.25 teaspoon of black pepper into the pot. Stir gently but thoroughly to combine these flavorful components. Next, lay the fresh spring onions, sprigs of thyme, and the vibrant Scotch bonnet pepper on top of the rice mixture. These aromatics will infuse the dish as it cooks. Place the pot over medium-high heat and bring the mixture to a lively boil, allowing the coconut milk and spices to meld beautifully. Once boiling, carefully reduce the heat to low and cover the pot tightly with a lid. Let it cook gently, undisturbed, for 18 minutes so the rice can absorb all those luscious flavors and become perfectly tender. After cooking, remove the pot from heat but keep the lid on for an additional 5 minutes to allow the steam to finish the cooking process. When ready, remove the lid and carefully fish out the spring onions, Scotch bonnet pepper, and thyme sprigs — make sure to discard the pepper to control the heat unless you prefer more spice. Fluff the rice and peas delicately with a fork to separate the grains and release the enticing aromas. Serve immediately and enjoy the comforting taste of this iconic Jamaican dish. Tip: For a milder flavor, remove the seeds from the Scotch bonnet before cooking, or use a less fiery pepper. This dish also reheats well, making it perfect for meal prep or leftovers.

Quick Info

Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
4

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