When it comes to one of my favorite sides you can't beat authentic Jamaican Rice and Peas. The rice and peas are infused with allspice and fresh thyme, cooked in coconut milk, with a Scotch bonnet pepper added for flavor and just a touch of mild heat.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
You will find Jamaican rice and peas served in homes all across Jamaica. The spicing is mild and the coconut milk adds real depth of flavor to the cooked rice. This recipe is also naturally vegan, so can be served to all diners.
Preparing this dish is a lot easier than you may think. Just a few simple steps and for ease, I make my Jamaican rice and peas with canned beans, it saves me having to soak the beans overnight.
This quick Jamaican rice and peas dish features regularly on my family's dinner plan, as it pairs really well alongside so many main dishes. It's also served during family get together's and for holiday celebrations.
If you love this rice dish, try my Dirty Rice Recipe, Instant Pot Cajun Dirty Rice, Pressure Cooker (Instant Pot) Brown Rice or Jamaican Instant Pot Rice and Beans, which is the same as rice and peas.
Why is it called it rice and peas?
This is a really popular, traditional Jamaican dish and you will find it served across the Caribbean islands. Although made with red kidney beans, beans are called peas across the Caribbean, hence the name rice and peas, rather than rice and beans.
Jamaican rice and peas ingredients
You can find these simple ingredients in your local grocery store. Here is what you will need for this recipe.
- Long grain white rice - this is the most popular rice for this recipe. It also cost less than other rice types.
- Can unsweetened coconut milk - growing up, we used creamed coconut. However, coconut milk works great.
- Can kidney beans - dark red kidney beans work best. Do not drain or rinse the beans. The liquid in the can gives the rice some color and flavor.
- Water
- Spices - Kosher salt, ground allspice, ground black pepper
- Fresh aromatics - green onions, fresh thyme, scotch bonnet pepper
How to make my Jamaican rice and peas recipe
This recipe is quite easy and mostly hands off. Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined.
Lay green onions, thyme, and scotch bonnet pepper on top. Bring mixture to a boil.
Once boiling, reduce heat to low and cover with a lid.
Allow to cook covered for 18 minutes over low heat, then remove from heat.
Leave the lid on for an additional 5 minutes.
Open the lid and remove the green onion, scotch bonnet pepper, and thyme.
Fluff rice and peas with a fork. Serve and enjoy.
Expert Tips
These tips will help you make the best rice and peas you've ever tasted.
- No special equipment required, but I do like to use a 4-quart dutch oven pot for this recipe.
- Ensure your scotch bonnet pepper does not have any cuts or bruises. It's added whole to give the dish flavor, not make it spicy.
- Allow the rice to sit for 5 minutes with the lid on before you serve. This will allow the flavors to meld together.
- For ease I use canned kidney beans, but if using dried beans you will need to soak them overnight and cook them for 45 minutes first, before adding to this dish.
- The brand of coconut milk matters. Avoid using lite coconut milk and stick with the full fat versions. Lite coconut milk is known to curdle in the rice.
Variations
This simple rice recipe is full of flavor but here are some suggestions if you want to mix things up.
- Habanero pepper can be subbed for the scotch bonnet pepper.
- Substitute ground allspice with whole allspice berries, just ensure you remove them from the rice before serving.
- Use and leftover rice and peas to stuff peppers with the next day, just top with some shredded cheese and bake in the oven at 350 Fahrenheit for 30 minutes.
How to adjust this Jamaican rice and peas recipe
This recipe serves 6 portions of rice and peas but can be easily adapted to make a bigger or smaller batch. Here are the best ways to do this.
Double: To make a larger batch, double all the ingredients.
Halve: For a smaller serving, halve all the ingredients. Or make the regular portion size and save the leftovers for another meal.
What do you serve with rice and peas?
Rice and peas work with a whole variety of traditional Jamaican and Caribbean dishes. I like to serve it alongside my Brown Stew Chicken, Brown Stew Fish, Baked Jamaican Jerk Shrimp and my Jamaican Jerk Chicken.
For additional sides, I like to keep them light, my Sautéed Yellow Squash, Jamaican Cabbage, or Southern Cucumber Salad would work a treat.
How to store leftover rice and peas
To refrigerate: Store leftover rice in an airtight container in the fridge for 3-4 days. Then reheat to piping hot when you are ready to enjoy.
To freeze: Once the rice has been cooked and cooled, place into an airtight container and store in the freezer for up to 3 months. Defrost thoroughly and reheat it to piping hot before serving.
FAQs:
It's really important that you use the right ratio of rice to water, otherwise the rice becomes waterlogged. Also, cook it only until the rice is cooked through, no longer.
I use long grain white rice, as it is readily available and great for soaking up flavor. If you want you can swap out the white rice for brown rice instead.
If you have tried this Jamaican Rice and Peas recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Jamaican Rice and Peas
Ingredients
- 2 cups long grain white rice rinsed
- 1 13.5 oz can unsweetened coconut milk
- 1 15.5 oz can kidney beans undrained
- 1 cup water
- 2 teaspoons kosher salt
- ½ teaspoon ground allspice
- ¼ teaspoon ground black pepper
- 3 green onions
- 2 sprigs fresh thyme
- 1 Scotch bonnet pepper whole
Instructions
- Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined. Lay green onions, thyme and Scotch bonnet pepper on top. Bring mixture to a boil.
- Once boiling, reduce heat to low and cover with a lid. Allow to cook covered for 18 minutes over low heat, then remove from heat. Leave the lid on for an additional 5 minutes.
- Open the lid and remove the green onion, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork. Serve and enjoy.
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Notes
- I use a 4-quart dutch oven pot for this recipe.
- Ensure your scotch bonnet pepper does not have any cuts or bruises. It's added whole to give the dish flavor, not make it spicy.
- Habanero pepper can be subbed for the scotch bonnet pepper.
- The brand of coconut milk matters. Avoid using lite coconut milk and stick with the full fat versions. Lite coconut milk is known to curdle in the rice.
- For ease I use canned kidney beans, but if using dried beans you will need to soak them overnight and cook them for 45 minutes first, before adding to this dish.
Lisa says
Perfect in everyway. Followed the directions, no deviation. My family loved it! Thanks!
Tia says
Hi Tanya,
Can I use basmati rice instead?
Tanya says
Hi Tia, you can. I'd keep the measurements the same.
Shelley n says
I am trying this recipe out next week (after x-mas) along w the brown stew fish, but i'm curious... why throw out the green onion instead of cutting and eating it with the dish? I do that with my regular rice sides all the time...
Tanya says
Great question Shelley n. Traditionally, the green onion is to add the flavor/essence of the green onion and then thrown out. You for sure can cut it up and keep it in if you prefer (I do this sometimes), but traditionally, the green onion is added and then thrown out once the rice is done.
Ayesha says
Hi! Thank you for sharing your recipe. I can’t wait to make it! Question: Can I sub dried thyme for fresh? If so, about how much? Thanks!
Tanya says
Hi Ayesha, dried thyme will work. I would use about 1/2 teaspoon.
Noni says
This rice was so good! I loved the hint of coconut flavor. I thank you so much for your recipes. My and my husband belly is full now. 🙂
Amanda says
Thanks Tanya
Another great recipe
Tanya says
Thanks so much, Amanda! So happy you liked the recipe 🙂
Maurice says
Hello. I just need to make sure - when you say canned beans undrained, does this mean the liquid from the can goes into the recipe?
Tanya says
Hi Maurice. Yes, the liquid from the cans goes into the recipe.
Kayla says
This recipe was amazing!
One question though; how do you prevent the rice from sticking to the bottom of the pot?
Tanya says
Hey Kayla, so glad you enjoyed the recipe. To stop sticking, you'll want to use a heavy-bottomed pot. If using a pot that has only a thin layer of metal on the bottom, you'll get sticking.
Samantha says
This looks delicious… do you need to wash the rice first or just add it as it is?
Tanya says
Hi Samantha, great question. Yes, I suggest rinsing the rice first.
Doneta says
Love this rice and beans recipe!! Easy to follow directions and using a dutch oven pot does work best!
Tanya says
Thanks so much Doneta!
Sarah says
This was perfect! I made it tonight with the Brown Stew Chicken and it turned out brilliantly! I followed the directions exactly and everything came out perfect. I used a habanero as I was not able to find a scotch bonnet but the flavor was still lovely.
bert says
yep, sorry but cooking time was too long - mush
Tanya says
Hey Bert, which kind of rice did you use? That would make a difference in the cooking time.
Melody says
Wonderful recipe! 2nd time making this and I chopped up bbq pork in the rice. Delicious! Thank you.
Tanya says
Thanks, Melody! Also, I love that idea! I actually have some leftover shredded pork and you just gave me the idea for what my dinner tonight will be. Seriously, thank you!
Kaye says
Tanya, I made this yesterday for dinner and my fiance can't stop talking about it! He grew up eating Jamaican food and said it was some of the best rice and peas he has ever had (it was my first time making a Jamaican dish). Next up, your Oxtail recipe. Thank you!
Tanya says
Thanks so much Kaye! So glad he liked it. Oh, I'd love to hear your thoughts on the oxtail recipe as well. It's my personal favorite.
Julie steele says
Absolutely spot on!! Our guests thoroughly enjoyed this with rice and peas. Thank you.
Tanya says
Thanks Julie! So happy you all enjoyed the recipe.