Jamaican rice and peas is a beloved Sunday-table staple, where rice cooks with coconut milk, kidney beans, thyme, scallions, and aromatic spices.
The beans and coconut broth season the rice from the inside, while a covered, low simmer keeps the grains fluffy and distinct.
Keep the lid closed during the final simmer. Trapped steam finishes the rice evenly and prevents the bottom from drying before the center is tender.
Serving Suggestions
Serve beside jerk chicken, curry goat, brown stew chicken, or fried plantain. Add a crisp cabbage slaw or cucumber salad for contrast.
Recipe Notes
Cool leftovers quickly and refrigerate for up to 3 days. Reheat with a splash of water and fluff gently; the coconut-rich grains can firm as they chill.
Jamaican Rice and Peas
Fluffy Jamaican rice simmered with coconut milk, red kidney beans, thyme, scallions, garlic, and warm Caribbean spices.
Equipment
- Heavy saucepan with lid
- Fine-mesh strainer
- Wooden spoon
- Fork
Ingredients
Rice and Peas
- 2 cups long-grain white rice rinsed until the water runs mostly clear
- 15 oz red kidney beans drained and rinsed
- 1 cup full-fat coconut milk
- 1 1/2 cups water or bean cooking liquid
- 3 large scallions crushed with the side of a knife
- 3 sprigs fresh thyme
- 2 cloves garlic smashed
- 1 medium yellow onion finely chopped
- 1 large Scotch bonnet pepper left whole for gentle heat
- 1 tsp allspice ground
- 1 tbsp neutral oil
Instructions
Build the broth:
- Heat the oil in a heavy saucepan over medium heat. Cook the onion for 3 minutes until softened.
- Add the coconut milk, water, beans, scallions, thyme, garlic, Scotch bonnet, allspice, and 1 teaspoon salt. Bring to a gentle simmer.
Cook the rice:
- Stir in the rinsed rice and return the mixture to a simmer.
- Cover, reduce the heat to low, and cook for 20 minutes without lifting the lid.
- Turn off the heat and let the pot stand, covered, for 10 minutes so the steam can finish the grains.
Finish:
- Remove the thyme, garlic, scallions, and whole Scotch bonnet.
- Fluff the rice gently with a fork, taste for salt, and serve hot.
Notes
- For a milder dish, keep the Scotch bonnet whole and remove it before serving.
- Do not stir the rice repeatedly while it cooks, or the grains may become sticky.
- Canned pigeon peas can be used in place of kidney beans for another Jamaican-style variation.
Nutrition
Calories: 360kcalCarbohydrates: 63gProtein: 9gFat: 10gSaturated Fat: 7gSodium: 430mgFiber: 7gSugar: 3g