Jamaican Rice & Peas

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

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.