Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 cup long-grain rice; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (13.5 oz) coconut milk; 1 cup water; 2 green onions, chopped; 2 cloves garlic, minced; 1 teaspoon fresh thyme; 1 Scotch bonnet pepper (optional); Salt to taste

Highlighted under: Global Flavors

I absolutely love making Jamaican Rice and Peas because it brings a taste of the Caribbean right into my kitchen. This dish is a staple in Jamaican cuisine, often served alongside a variety of meats. The combination of rice, kidney beans, and coconut milk creates a creamy, aromatic base that is both satisfying and flavorful. It’s perfect for family gatherings or a cozy dinner at home. Once you master this simple recipe, it will become a go-to for any occasion, delighting friends and family alike.

Created by

Mia Jefferson

Last updated on 2026-01-06T00:49:21.976Z

When I first tried Jamaican Rice and Peas, I was captivated by the rich flavors that seemed to dance on my palate. The key is using a good quality coconut milk, which adds that creamy texture and subtle sweetness that perfectly balances the savory beans and spices. My mother always told me to soak the beans beforehand, and trust me, it makes a world of difference in both flavor and texture!

One of my favorite tips is to add a sprig of fresh thyme and a Scotch bonnet pepper. This simple addition infuses the rice with a wonderful herbal note and just the right amount of heat. It's all about finding that balance and not being afraid to customize it to your taste. So, the next time you’re in the mood for something different, give this dish a try—your taste buds will thank you!

        Why You'll Love This Recipe
        A delightful fusion of coconut and spices
A satisfying dish that's perfect for meal prep
Brings a true taste of the Caribbean to your table

      

Understanding the Core Ingredients

The heart of Jamaican Rice and Peas lies in its ingredients, particularly the kidney beans and coconut milk. Kidney beans not only provide protein and fiber but also contribute a unique creaminess that enhances the dish’s texture. When selecting your beans, opt for low-sodium canned varieties if you want to control the salt levels, or cook dried beans from scratch for a more authentic base. Be mindful of the cooking times, as they vary greatly—dried beans require significant soaking and simmering, often up to two hours, while canned beans only need to be warmed through.

Coconut milk adds a rich, luscious quality that's signature to Caribbean cooking. Always choose a high-quality coconut milk, as some brands can have a watery texture or overly processed flavor. The creaminess of coconut milk complements the spices and brings warmth, so make sure to give it a good stir before adding it to your pot. If you're looking for a lightened version, you can replace half of the coconut milk with vegetable broth—though it will alter the dish's richness.

Perfecting the Cooking Technique

Achieving the perfect rice texture is crucial for this dish. After bringing your mixture to a boil, reducing the heat to low is key to preventing the rice from sticking and burning on the bottom. You’ll want to slightly crack the lid while simmering, allowing some steam to escape and keeping the rice fluffy rather than dense. If you find it’s overly sticky at the end of cooking, it might be because it was cooked too fast—but don't worry, simply fluff it gently with a fork to separate the grains.

One important tip is to let the rice sit for a few minutes off the heat after it’s done cooking. This resting period allows the grains to absorb any remaining moisture and settle, producing a more flavorful and evenly textured rice. Serve immediately after resting for the best experience, but if you need to prepare ahead, this dish holds up beautifully in the fridge—it can actually improve in taste as the flavors meld!

Ingredients

For the Rice and Peas

1 cup long-grain rice
1 can (15 oz) kidney beans, drained and rinsed
1 can (13.5 oz) coconut milk
1 cup water
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon fresh thyme
1 Scotch bonnet pepper (optional)
Salt to taste

Instructions

Prepare the Ingredients

In a large pot, combine the rice, kidney beans, coconut milk, water, green onions, garlic, thyme, and Scotch bonnet pepper. Stir everything together so that your rice is well mixed with the beans and liquid.

Cook the Rice

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.

Finishing Touches

Once the rice is cooked, remove the pot from heat and let it sit covered for an additional 5 minutes. This will help the flavors settle. Before serving, remove the Scotch bonnet pepper carefully.

Pro Tips

For best results, let the rice sit covered for a few minutes after cooking to allow the flavors to meld together. Adjust the amount of Scotch bonnet pepper based on your heat preference—omit it for a milder flavor.

Serving Suggestions

Jamaican Rice and Peas pairs wonderfully with grilled jerk chicken, curried goat, or even sautéed vegetables for a vegetarian option. The creamy, mildly spicy rice helps balance the strong flavors in these dishes, creating a harmonious plate. For a more festive presentation, garnish your dish with fresh herbs such as chopped cilantro or a few slices of lime to brighten the flavors.

For a twist on serving, consider using the rice as a filling in burritos or stuffing in bell peppers, adding a little extra spice or vegetables for a unique take. This versatility is one of its strengths, making it suitable for different culinary styles and occasions.

Storage and Reheating Tips

If you have leftovers, store them in an airtight container in the refrigerator. Jamaican Rice and Peas will last for about 3-4 days, making it an excellent meal prep option. You can also freeze the dish for longer storage—simply portion it out and seal tightly before placing in the freezer. It will maintain its flavor for up to three months, though I recommend using freezer-friendly containers for better storage.

When you’re ready to enjoy your frozen rice, let it thaw in the fridge overnight and reheat it either in a microwave or on the stovetop with a splash of water or broth to restore moisture. Stir occasionally as it heats to ensure even warming. Plus, a quick squeeze of fresh lime or a sprinkle of fresh greens can elevate leftover rice to a delightful new serving!

Questions About Recipes

→ Can I use dried beans instead of canned?

Yes, just make sure to soak them overnight and cook them until tender before adding them to the rice.

→ Is there a substitute for coconut milk?

You can use unsweetened almond milk or regular milk, though it will alter the flavor and creaminess of the dish.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.

→ Can I add other vegetables?

Absolutely! Feel free to add bell peppers, carrots, or peas for added nutrition and color.