How to make Jamaican Rice and Peas

Classic Bakes Editorial Team
Published Date
Average: 3.8 (5 votes)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Jamaican Rice and Peas in a bowl with ingredients on the side
Close up view of Jamaican Rice and Peas in a bowl

Anyone who’s had Jamaican food knows that Rice and Peas are the quintessential Jamaican dish. This dish of Red Kidney Beans cooked in a mixture of herbs, seasonings, spices, and creamy coconut milk is a flavor sensation. Rice and peas are the ultimate side dish to compliment the spicy Jerk flavors with its earthy savory and creamy coconut mixture when having your Jerk meat. This recipe will show you how to make Jamaican Rice and Peas with ease. It can be had as a side dish or on its own for our vegan and vegetarian followers. Either way, this Jamaican Rice and Peas will make you wish you were on the beach feeling the breeze.

Optional Ingredient
Instructions 0%
  1. Wash and rinse the rice and set it aside.
  2. Place a heavy bottom pot or stockpot on medium heat and add oil.
  3. Once the oil is hot, add the onion, garlic, green onion, ginger, thyme, and sauté for 3-5 minutes.
  4. Strain, wash, and rinse the Kidney Beans, mix them into the seasoning mixture, and cook for 3 minutes.
  5. Mix the rice, allspice, and cumin with the seasoned bean mixture, and then add the milk.
  6. Bring the pot to a boil, then once boiling, bring the heat down to a low simmer, cover, and cook for 20-30 minutes or until the rice has absorbed all the liquid.
  7. When the rice has absorbed all the liquid, remove the heat and cover it for 10 minutes.
  8. Serve warm as a side dish or on its own and enjoy.
Optional Ingredient
  1. Extremely Hot - Mince the pepper with seeds and add to the seasoning mixture while cooking
  2. Hot - Remove the seeds, mince, and add to the seasoning mixture while cooking.
  3. Mild - Place the pepper whole into the pot in step 6 and allow the pepper to poach in the cooking liquid. Do not let it pop in the pot, and carefully remove it without letting it pop or burst open in the dish and discard.

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