Rice and Peas is a side dish known widely throughout the Caribbean and West Indies. Many have their variation on how to create this mouth watering side dish. This is a recipe for the famous Jamaican-style version of rice and peas.
Jamaican Rice & Peas is a staple dish that combines fluffy rice with flavorful kidney beans, simmered in coconut milk and seasoned with a mix of aromatic spices like thyme, scallions, and Scotch bonnet peppers. Despite its name, the “peas” in this dish actually refer to the beans. The creamy coconut-infused rice pairs harmoniously with the earthy taste of the beans and the vibrant spice blend, creating a satisfying and iconic Caribbean flavor. Often served alongside various meats or stews, Jamaican Rice & Peas is a beloved representation of the island’s culinary heritage and a testament to its diverse and enticing cuisine.
What you’ll need to make Jamaican Rice & Peas
- 8 ounces of red kidney beans
- 1 quart of water
- 16 ounces of chicken broth, stock, (optional) or water
- ½ cup of coconut milk
- 2 teaspoons of fresh thyme leaves
- ½ teaspoon of ground allspice
- 2 scallions, finely chopped
- ½ cup of chopped white onion
- 2 minced garlic cloves
- 1 teaspoon black pepper
- 1 ½ teaspoon of kosher salt
- 1 whole scotch bonnet pepper
- 2 ¼ cups of long grain rice
How to Cook Rice & Peas Jamaican Style
- Rinse and sort beans and place in a stockpot
- Cover with several inches of water and soak overnight (if beans are dried). Boil gently for 3 minutes, remove from heat, and let it rest for one hour.
- Drain and rinse the beans. If you are using canned beans you can ignore steps one through three and proceed with the remainder of the recipe.
- Add beans to the pot. Boil together with chicken stock, water, and coconut milk
- Cover and reduce heat, let it simmer for one and a half to two hours or until the beans are tender.
- Add thyme, allspice, scallions, onion, garlic, scotch bonnet, uncooked rice, salt and pepper.
- Make sure the liquid is at least one inch over the rice, if not add more stock or water.
- Bring to a boil, reduce heat, cover, and let it simmer for 30 minutes or until rice is tender.
- Serve to hungry friends and family as the side dish.
Printable Recipe
Jamaican Style Rice & Peas
Jamaican Rice & Peas is a staple dish that combines fluffy rice with flavorful kidney beans, simmered in coconut milk and seasoned with a mix of aromatic spices like thyme, scallions, and Scotch bonnet peppers.
- 8 ounces of red kidney beans
- 1 quart of water
- 16 ounces of chicken broth (stock, (optional) or water)
- ½ cup of coconut milk
- 2 teaspoons of fresh thyme leaves
- ½ teaspoon of ground allspice
- 2 scallions (finely chopped)
- ½ cup of chopped white onion
- 2 minced garlic cloves
- 1 teaspoon black pepper
- 1 ½ teaspoon of kosher salt
- 1 whole scotch bonnet pepper
- 2 ¼ cups of long grain rice
How to Cook Rice & Peas Jamaican Style
- Rinse and sort beans and place in a stockpot
- Cover with several inches of water and soak overnight (if beans are dried). Boil gently for 3 minutes, remove from heat, and let it rest for one hour.
- Drain and rinse the beans. If you are using canned beans you can ignore steps one through three and proceed with the remainder of the recipe.
- Add beans to the pot. Boil together with chicken stock, water, and coconut milk
- Cover and reduce heat, let it simmer for one and a half to two hours or until the beans are tender.
- Add thyme, allspice, scallions, onion, garlic, scotch bonnet, uncooked rice, salt and pepper.
- Make sure the liquid is at least one inch over the rice, if not add more stock or water.
- Bring to a boil, reduce heat, cover, and let it simmer for 30 minutes or until rice is tender.
- Serve to hungry friends and family as the side dish.
