Jamaican Rice and Peas is a tasty one-pot dish typical of Caribbean cuisine. Rice cooked in red kidney beans is infused with irresistible flavours from coconut milk, scallions, and habanero peppers. It's a perfect side dish.
This dish is also vegan, making it enjoyable for many, and it's straightforward to make. Guess what? You need less cleaning too because you need just 1 pot. It's also a typical Sunday dinner meal with Jamaican Oxtail with steamed cabbage. It is best served with some curry goat, brown stew fish, or chicken. Need something to quench your thirst? Try this Jamaican carrot juice.
No one can explain why it is called " Rice and Peas" instead of "Rice and Beans" because, if you look at it closely, Red Kidney Beans are used. That is the mystery surrounding this dish. Nevertheless, let's enjoy its goodness and forget all the details. This is also a perfect pair to my BBQ air fryer chicken drumsticks.
Jump to:
Why You'll Love This Recipe
- The coconut milk, fresh thyme, scallions, and scotch bonnets make every bite rich and aromatic.
- Perfect with many stews and sides.
- One-pot wonder. Everything cooks in one pot, making clean up easy.
- Whether you grew up eating it or it's your first time, it feels like home on a plate.
- Can be served with many sides like stews, soups, and even these juicy air-fried chicken drumsticks
INGREDIENTS USED
- Dried Red Kidney Beans: Alternatively, you can use canned red kidney beans.
- Long Grain Rice: I used long grain basmati. Parboiled rice is also a good option.
- Ginger and Garlic for flavor.
- Full-Fat Coconut Milk: You can use canned or homemade coconut milk. Blend coconut with some water and squeeze out the juice.
- Scallions or Green Onion
- Salt
- Scotch Bonnet
- Fresh Thyme
- Pimento Berries
How To Make Jamaican Rice and Peas.
- Soak the beans overnight. Water must be above the beans. Wash and strain the beans using a strainer.
- Transfer the beans into a pot on a stovetop; add a few slices of ginger and garlic cloves. I do this for extra flavor. Boil till tender.
- Add the washed rice, coconut milk, green onions, scotch bonnet, pimento, thyme, and salt.
- Add water as needed and cook until the rice is tender and fluffy.
Important Recipe Tips
- Soak the beans overnight to reduce cooking time.
- Wash the rice to reduce its starch content and prevent it from becoming mushy.
- Don't throw the beans water away. It's what gives this dish its unique color. If using canned beans, don't throw away the water.
- Taste the liquid before adding the rice.
- For the rice, I highly recommend long-grain basmati or parboiled rice. Let it steam with the steam on. Avoid over-stirring to help it stay light and fluffy.
- Let the rice sit for 5–10 minutes after cooking before fluffing — this allows the seasonings to settle thoroughly.
Recipe FAQS
Coconut milk is traditional and gives the dish its signature flavor, but you can substitute it with water or light broth if needed. The taste will be less rich.
Mushy rice usually happens from too much liquid, over-stirring, or cooking too long. Use long-grain rice, measure liquids carefully, and avoid stirring once it starts cooking.
Yes. Canned kidney beans work well and save time. Just rinse and drain them before adding to the pot.
Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of water or coconut milk to restore moisture.
More Caribbean Recipes to Try
Jamaican Rice and Peas
Ingredients
- 2 cups Long grain rice washed
- 1 cup Dried red kidney beans or 19 oz canned beans
- 400 ml Coconut milk canned or fresh
- 1 teaspoon Salt
- 2-3 sprigs Fresh thyme
- 2 stalks Scallions or green onion
- 3 Garlic cloves
- 6-7 Pimento berries
- 1 Scotch bonnet
- 2-4 cups Water to boil beans
- Few ginger slices optional
Instructions
Using Dried Red Kidney Beans
- Pick dirt and debris from the beans or any spoiled beans.
- Add water and soak overnight. Water should be above the beans.
- Sieve the water from the beans with a strainer. Discard the water you used to soak the beans.
- Add the beans to a large pot, water, garlic cloves and a few slices of ginger. Cover and boil on medium heat until tender.NOTE: Keep adding water as needed until fully cooked. Soaked beans takes about 30-60 minutes to fully cook. Do not throw the beans water.
- When fully cooked, add the washed rice, coconut milk, salt, green onions or scallions, thyme, pimento berries and scotch bonnets. Add more water if needed.
- Cover the pot and cook for 15 minutes. Reduce the heat and cook for 10 minutes. You may need more water as you cook the rice.
- When fully cooked, turn off the heat and leave it covered for 5 minutes until fluffy.
- Remove the green onion and ginger. Serve in a plate.
Using Canned Beans
- Add the canned beans with its water, ginger and garlic to a pot over medium heat.
- Add 3 cups of water and boil for 1 minute.
- Continue from Step 5 above till ready to serve. (Add the washed rice, coconut milk, salt, green onions or scallions, thyme, pimento berries and scotch bonnets. Add more water if needed)
Video
Would you like to save this recipe?
We'll email this recipe to you, so you can come back to it later!
Bilikis says
This recipe is different,one will think is beans not knowing is Red kidney beans.So yummy
Bilikis says
Nice recipe
Bilikis says
Thanks for the recipe ma
You are welcome.
Patricia Morrison says
Hi Claudy. I believe it's called rice and peas because it can be made with gungo peas - also known as pigeon peas - hence, rice n peas.
Wow thanks a lot for that. I learnt something new today.