Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 cup kidney beans, soaked overnight; 1 cup long-grain rice; 1 cup coconut milk; 2 cups water; 3 scallions, chopped; 2 cloves garlic, minced; 1 teaspoon fresh thyme; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 Scotch bonnet pepper (whole, for flavor); Juice of 1 lime

Highlighted under: Global Flavors

When I first tried Jamaican Rice and Peas, I was captivated by the vibrant flavors and rich history behind this dish. The combination of coconut milk, fresh herbs, and tender beans creates a comforting, satisfying meal that feels like a warm hug. It’s a staple in Jamaican cuisine, and preparing it at home has allowed me to bring a taste of the Caribbean to my dinner table. I love how simple ingredients come together to create something truly special and delicious.

Created by

Chelsea Payne

Last updated on 2026-01-06T00:04:18.103Z

My journey with Jamaican Rice and Peas started during a trip to the Caribbean, where the dish was served with almost every meal. I learned that it's not just a recipe but a tradition passed down through generations. The key to getting that authentic taste lies in using freshly cooked kidney beans and high-quality coconut milk. Make sure to let everything simmer together so the flavors meld beautifully.

Back in my kitchen, I experimented with the seasoning, and one secret I discovered is adding fresh thyme and a splash of lime juice at the end for an extra zest. It elevates the dish and brings a lovely brightness, beautifully complementing the creamy coconut and tender rice.

        Why You'll Love This Recipe
        Rich coconut flavor that transports you to the Caribbean
Perfect balance of spices and herbs creating a delightful aroma
Easy to make and requires minimal ingredients, great for any occasion

      

Unlocking the Flavors

The key to an authentic Jamaican Rice and Peas lies in the use of fresh ingredients. The coconut milk not only lends a luscious creaminess but also melds beautifully with the flavors of the scallions and thyme. Fresh thyme is preferred over dried because it offers a more vibrant taste that elevates the dish. As the coconut milk simmers with the beans and spices, it creates a rich and aromatic broth that infuses the rice with depth and character.

Don't overlook the Scotch bonnet pepper; it may seem intimidating, but cooking it whole allows you to control the heat. You'll get the pepper's essence without overwhelming spiciness, which can be adjusted based on your preference. Just remember to handle it carefully. I often use gloves when touching it to avoid any lingering spice on my skin.

Cooking Techniques and Timing

Simmering the kidney beans before adding the rice is crucial for achieving the right texture. Aim for a simmer rather than a rolling boil once you've added the coconut milk and seasonings; this gentle cooking allows flavors to meld without breaking down the beans too much. Keep an eye on the beans to ensure they don’t overcook; they should be tender but still hold their shape, which typically takes about 30 minutes on medium heat.

When cooking the rice, keep the pot covered to trap steam, which is essential for evenly cooked grains. Avoid lifting the lid too often, as this can release steam and lead to uneven cooking. If you find the rice isn’t fully cooked after 20 minutes, add a splash of water and cover it again to allow it to steam longer.

Ingredients for Jamaican Rice and Peas

Main Ingredients

1 cup kidney beans, soaked overnight
1 cup long-grain rice
1 cup coconut milk
2 cups water
3 scallions, chopped
2 cloves garlic, minced
1 teaspoon fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 Scotch bonnet pepper (whole, for flavor)
Juice of 1 lime

Combine these ingredients to create a delicious and fulfilling meal that speaks of comfort and tradition.

How to Make Jamaican Rice and Peas

Prepare the Beans

Drain the soaked kidney beans and place them in a pot with 2 cups of water. Bring to a boil, then reduce to a simmer. Cook for about 30 minutes or until the beans are tender.

Add Coconut Milk

Once the beans are tender, add the coconut milk, chopped scallions, minced garlic, thyme, salt, black pepper, and the whole Scotch bonnet pepper. Stir well to combine.

Cook the Rice

Add the rice to the pot, mix gently, and make sure everything is evenly incorporated. Cover the pot and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.

Finish and Serve

Remove the Scotch bonnet pepper before serving. Squeeze fresh lime juice over the rice and peas. Fluff the rice with a fork and serve hot.

Enjoy this delightful dish as a side or main course, paired with your favorite proteins.

Pro Tips

For an extra flavor boost, consider adding chopped bell peppers or a bay leaf during cooking. Ensure not to break the Scotch bonnet pepper for controlled heat.

Storage and Make-Ahead Tips

Jamaican Rice and Peas can be made ahead of time, which is perfect for meal prep or busy weeknight dinners. Store any leftovers in an airtight container in the refrigerator for up to 5 days. When reheating, you might want to add a splash of coconut milk or water to restore some moisture, as the rice can become dry over time.

For longer storage, you can freeze portions of the rice and peas. Lay it flat in freezer bags for easy stacking and quicker thawing. When ready to enjoy, thaw overnight in the fridge or use the microwave for a quick reheat. The rice may lose a bit of texture upon thawing, but the flavors will still be delightful.

Variations on a Classic

Feel free to tailor this recipe to your taste by incorporating additional vegetables like bell peppers or carrots, which can be diced and added during the initial simmering. These not only add color but also enhance nutritional value. For an even heartier dish, consider mixing in cooked protein, such as shredded chicken or black beans, just before serving.

If you're looking for a different flavor twist, try adding a spoonful of curry powder for a coconut curry variation. It complements the richness of the coconut milk beautifully. Just remember to adjust the salt accordingly, as curry powders can vary in sodium content.

Questions About Recipes

→ Can I use canned kidney beans instead of dried?

Absolutely! Just make sure to rinse and drain them before adding to the pot.

→ How can I make this dish vegan?

This recipe is naturally vegan as it contains no animal products. Just ensure your coconut milk is dairy-free.

→ What can I serve with Jamaican Rice and Peas?

It pairs wonderfully with fried plantains, grilled chicken, or fish for a complete Caribbean meal.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.