Jamaican Rice and Peas

Authentic Jamaican Rice and Peas are made by infusing the rice and peas with allspice and fresh thyme, cooked in coconut milk, with a Scotch bonnet pepper added for flavor and just a touch of mild heat.

Course Side Dish

Cuisine Caribbean, Jamaican

Keyword easy rice and peas, Jamaican rice and peas, Jamaican rice and peas with canned beans, quick Jamaican rice and peas, vegan Jamaican rice and peas

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 172kcal

Author Tanya

Equipment

Dutch Oven

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.

Video

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.

Nutrition