Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups long-grain rice; 1 cup canned kidney beans (drained and rinsed); 1 can (13.5 oz) coconut milk; 2 cups water; 3 green onions (chopped); 2 cloves garlic (minced); 1 tsp thyme (dried or fresh); 1/2 tsp allspice; 1/4 tsp black pepper; Salt to taste

Highlighted under: Global Flavors

I absolutely love making Jamaican Rice and Peas because it brings the vibrant flavors of the Caribbean right to my kitchen. The combination of tender rice and hearty peas simmered in coconut milk creates a dish that's both comforting and exotic. Every time I prepare this recipe, the aromatic spices fill my home, and I can’t help but think of the sunny beaches of Jamaica. Plus, it's a perfect accompaniment to any meal and is surprisingly easy to whip up, making it a staple in my culinary adventures.

Created by

Talia Preston

Last updated on 2026-01-06T00:01:17.417Z

When I first tried Jamaican Rice and Peas during a family gathering, I was blown away by how much flavor could be packed into such simple ingredients. The secret to its rich taste lies in the use of fresh herbs and the method of cooking the rice in coconut milk, which adds a creamy texture that’s hard to resist. I’ve made a few adjustments over the years, especially by adding more spices, and I’ve learned that letting it rest after cooking enhances the flavors even more.

Each time I serve this dish, it takes me back to those joyful celebrations filled with laughter and great food. A key tip I’ve picked up is to let the rice sit for a few minutes after cooking; this allows the grains to soak up all of that delicious coconut flavor. Trust me, it makes all the difference in enjoying this traditional dish!

        Why You Will Love This Recipe
        The irresistible aroma of coconut and spices fills your kitchen.
Hearty peas add a satisfying texture that complements the rice.
Easy to customize with your favorite herbs and spices.

      

Understanding the Ingredients

The combination of kidney beans and coconut milk is essential for achieving the signature flavor profile of Jamaican Rice and Peas. Kidney beans lend a creamy texture while providing protein and fiber, making this dish more filling. Opt for canned beans for convenience, but cooking dried beans from scratch can enhance the dish significantly. Just remember to soak them overnight and adjust the cooking time accordingly if you choose this route.

Coconut milk is not just a dairy substitute; it adds richness and a hint of sweetness that balances the spices in the dish. When selecting coconut milk, look for products labeled as 'unsweetened' to avoid an overly saccharine taste. Also, ensure you shake the can well before use, as the cream may separate.

Cooking Techniques

The technique of rinsing the rice is crucial to achieving fluffy grains. By rinsing, you remove excess starch, which can cause the rice to become gummy during cooking. After rinsing, allow the rice to drain thoroughly, and consider letting it sit for about 10 minutes. This resting time further aids in achieving the perfect texture.

Simmering the rice with a lid on is key to trapping steam, which helps cook the rice evenly. If you encounter a situation where the rice is tender but not fully absorbed, a quick fix is to remove the pot from heat and let it sit, covered, for an additional 10 minutes. This allows any residual moisture to be absorbed without overcooking the rice.

Serving Suggestions

Jamaican Rice and Peas pairs beautifully with a variety of dishes. I love serving it alongside grilled meats, such as jerk chicken or fish, as the flavors complement each other wonderfully. You can also enjoy it as a standalone vegetarian meal—just add sautéed vegetables or a fresh salad to round it out.

For leftovers, store the rice in an airtight container in the refrigerator for up to five days. If you find the rice has dried out slightly when reheating, a splash of water can help restore moisture. For meal prep, consider doubling the recipe; the flavors deepen after a day or two in the fridge, making it even more delicious.

Ingredients

Gather these ingredients to make the perfect Jamaican Rice and Peas.

Main Ingredients

2 cups long-grain rice
1 cup canned kidney beans (drained and rinsed)
1 can (13.5 oz) coconut milk
2 cups water
3 green onions (chopped)
2 cloves garlic (minced)
1 tsp thyme (dried or fresh)
1/2 tsp allspice
1/4 tsp black pepper
Salt to taste

Ensure all ingredients are fresh for the best results!

Instructions

Cooking Steps

Follow these simple steps to prepare your delicious Jamaican Rice and Peas.

Prepare Ingredients

Rinse the rice under cold water until the water runs clear to remove excess starch.

Combine and Cook

In a large pot, combine the rinsed rice, kidney beans, coconut milk, water, green onions, garlic, thyme, allspice, black pepper, and salt.

Bring to Boil and Simmer

Bring the mixture to a boil over medium heat. Once boiling, reduce heat to low, cover, and simmer for about 25 minutes, or until the rice is tender and the liquid is absorbed.

Let It Rest

Remove the pot from heat and let it sit covered for 5-10 minutes to allow the flavors to meld.

Fluff and Serve

Fluff the rice with a fork, then serve hot as a side dish or a main course.

Pair this dish with your favorite protein for a complete meal.

Pro Tips

For added flavor, consider including a Scotch bonnet pepper during cooking
just remember to remove it before serving!

Flavor Variations

To add a twist to your Jamaican Rice and Peas, feel free to experiment with flavor enhancers like chopped bell peppers or diced carrots cooked along with the rice. These additions not only infuse extra flavors but also introduce vibrant color, making the dish visually appealing. If you like it spicy, consider adding a chopped Scotch bonnet pepper to the pot—but remove it before serving unless you enjoy a high heat level!

For a more herbaceous flavor, fresh herbs such as cilantro or parsley can be stirred in just before serving. This not only brightens the dish but also provides a refreshing contrast to the rich coconut and beans.

Make-Ahead Tips

Preparing Jamaican Rice and Peas in advance is a great way to enhance flavors. Cook the rice as directed, let it cool completely, and then store it in an airtight container in the refrigerator. It can last up to a week and gets better with time as the spices continue to meld.

When reheating, you can add a splash of coconut milk or chicken broth to make the rice creamy again and prevent it from becoming dry. Remember to stir it well, breaking up any clumps, to ensure even heating.

Dietary Adjustments

This recipe can easily be made vegan or vegetarian simply by checking that your canned beans are free of any additives. Additionally, if you prefer a gluten-free version, rest assured that all the ingredients listed are naturally gluten-free, making this dish suitable for various dietary needs.

If you're looking to lower the calories, consider reducing the amount of coconut milk slightly and substituting with low-sodium vegetable broth. This can help cut down on fat while still maintaining a flavorful and enjoyable dish.

Questions About Recipes

→ Can I use brown rice instead of white rice?

Yes, but you will need to adjust the cooking time, as brown rice typically takes longer to cook.

→ What can I serve with Jamaican Rice and Peas?

This dish pairs wonderfully with jerk chicken, grilled fish, or a fresh salad.

→ How can I store leftovers?

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

→ Can I make this dish vegan?

Yes, this recipe is naturally vegan as it does not contain any animal products.