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Creamy Jamaican Rice and Peas with coconut milk, kidney beans, and aromatic spices.
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Jamaican Rice and Peas

Learn how to make Jamaican Rice and Peas with this easy recipe. Discover its rich history, key ingredients, and tips for perfect results every time.
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Prep Time 10 minutes
Cook Time 45 minutes
15 minutes
Total Time 1 hour 10 minutes
Servings: 6 Servings
Course: Rice Side Dishes
Cuisine: Jamaican Cuisine
Ingredients Method

Ingredients
  

  • 1 cup dried red kidney beans (or 2 cans for convenience)
  • 2 cups long-grain rice
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 small onion finely chopped
  • 3 garlic cloves minced
  • 3 scallion chopped
  • 1 Scotch bonnet pepper
  • 1 tsp allspice berries (or ground allspice)
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 3 cups water (or vegetable broth for extra flavor)

Method
 

Prepare the Beans:
  1. If using dried beans, soak them overnight. Drain and rinse, then boil in fresh water for 1 hour or until tender. (Skip this step if using canned beans.)
Cook the Base:
  1. In a large pot, combine the cooked beans, coconut milk, water, onion, garlic, scallions, thyme, allspice, salt, and pepper. Bring to a boil.
Add the Rice:
  1. Stir in the rice and add the whole Scotch bonnet pepper. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
Rest and Serve:
  1. Remove the pot from heat and let it sit, covered, for 10 minutes. Discard the thyme stems and Scotch bonnet pepper. Fluff the rice with a fork and serve hot.