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.
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)
Instructions
Prepare the Beans:
- 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:
- 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:
- 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:
- 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.