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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Full Recipe Ingredients/Instructions are available in the
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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.
Nicola says
First time using this recipe and for the first time my rice & peas turned out so tasty and so good!! Thank you !!
Tanya says
Thanks Nicola! So happy you liked the recipe. Ironically, I had some for lunch today with some fish lol. My fav way to have rice.
Greta says
This is my new go-to recipe for Jamaican rice. The coconut milk makes it taste almost buttery and rich. I sliced up the scotch bonnet before adding it to get the most bang from my buck, and maybe could have added another. I served it with oxtails and it was incredibly hearty, such good comfort food.
Tanya says
Thanks Greta! Yes, slicing up the peppers is a great idea if you want a little spicy kick. Thank you for the feedback 🙂
Alicia says
Hello. Please, may I use instant rice or boil-in-a-bag Jasmine rice?
Tanya says
Hi Alicia, I’ve never used either of those rices in this recipe, but I feel the instant rice should work. You would just need to cook it for a shorter time.
Jo says
Can this be made with jasmine rice? if so, should I keep measurements the same.
Tanya says
Hey Jo, yep, it can be. Yes, I would leave the measurements the same.
Tanya says
Hi Tanya, we both have a great name 🙂
I just want to thank you for this recipe, it is so good! Every time I make rice and peas, this is my go to recipe. I also use your brown stew chicken and oxtails recipe, thanks again!
Tanya says
Thanks so much, Tanya. Great name indeed 🙂 So happy you like the recipes.
Julio says
Hello. I made this recipe with white rice and it was beyond amazing!!!
My question, can it be made with brown rice?
Thanks for your delicious Jamaican recipes!!
Tanya says
Thanks Julio! It can be made with brown rice, you would just need to adjust the liquid (add a little more, about 1/4 cup) and let it cook longer.
Jessi says
I made this for the first time last night to go along with a Jerk Chicken recipe I have. This is soooooo good! And it’s pretty straightforward and easy - I love to cook, but I don’t have time for super complicated recipes. I used jasmine rice though, I never have luck cooking with long grain rice and only had a jalapeño pepper. My husband loved it too! This will turn into a staple in our house. We visited Jamaica last year for this first time and fell in love with the culture. Glad we can bring it to our kitchen now!
Tanya says
Thanks Jessi! So happy you liked the recipe 🙂 Also glad to hear you enjoyed Jamaica!
Julio says
Can this be made with brown rice? I made it with regular rice and it was beyond AMAZING!!!!!
Tanya says
Hi Julio, it can be, you would just need to adjust the liquid (add a little more, about 1/4 cup) and let it cook longer.
Carrie says
I didn’t have a pepper, but still delicious! Can’t wait to try again with a pepper. Thanks for the recipe!
Tanya says
Thanks Carrie! So happy you liked the recipe 🙂
Ali says
We're not a fan of kidney beans. Can black beans be substituted?
Tanya says
Hi Ali, yes, you can use black beans instead.
Ali says
@Tanya, Thanks! Are black beans ever used in Jamaican cooking?
Tanya says
Hi Ali, my family generally used either red kidney beans or gungo peas when it comes to Jamaican cooking. But you could be creative and make the sub for your preference.
Chandel says
It’s delicious but I’ve made it twice and the rice still comes out hard. I’m following the instructions so I’m not sure what’s happening
Tanya says
Hi Chandel, you could try and add an additional 1/4 cup of water and see if that makes it the texture you prefer.
Kari says
@Chandel, mine ended up unevenly cooked, with some grains of rice tender and some still crunchy. Adding more water and cooking longer didn't help. It was edible, but thick and not at all fluffy.
Pam says
This is a good dish that will go with anything. It was easy to make! I enjoyed it very much. It made a lot and I will make te stuffed peppers in a day or two. Used the scotch bonnet and was not too spicy hot.
Tanya says
Thanks so much, Pam! So happy you liked the rice and peas.
Jen says
2 tsp of kosher salt made it wayyyy to salty
Melissa says
@Jen, I agree! I'm bummed - just made this for my mom and tasted the rice. I'll try again and cut way back.
Tanya says
You can adjust the salt. I use kosher salt, specifically the Diamon Crystal brand, which is not as salty so I use more. Please don't use 2 teaspoons of plain table salt or sea salt.
Kari says
@Jen, I used maybe 1/4 tsp and found it plenty seasoned.
Ali says
Recipe looks wonderful. Can I throw it all in a rice cooker?
Tanya says
Hey Ali, I put mine in a pressure cooker so a rice cooker should work fine. https://www.myforkinglife.com/jamaican-instant-pot-rice-and-beans/
Kari says
@Ali, did it work for you? I tried it in the rice cooker and it didn't work. Transferred it to a pot to finish but ended up with unevenly cooked rice that way.