How to make Jamaican Rice and Peas

Published on November 12th 2021 by Rachael Ottier Hart.
Last updated on April 1st 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Jamaican Rice and Peas in a bowl with ingredients on the side

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.

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Time & Serves

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Serves
6

Ingredients

  • 15 ounces Can Red Kidney Beans

  • 1 medium Onion - diced

  • 3 cloves Garlic - minced

  • 2 Green onions - chopped

  • 1 teaspoon Ginger - minced

  • 1 teaspoon thyme - dried

  • 1 teaspoon Allspice

  • 1 teaspoon Cumin

  • 1 liter Coconut milk

  • 2 cups Rice

  • 2 tablespoons Virgin Coconut oil

  • Salt & Black Pepper to taste

Optional Ingredient
  • 1-2 Scotch Bonnet peppers

Instructions

Wash and rinse the rice and set it aside.

Place a heavy bottom pot or stockpot on medium heat and add oil.

Once the oil is hot, add the onion, garlic, green onion, ginger, thyme, and sauté for 3-5 minutes.

Strain Wash, and rinse the kidney beans, mix them into the seasoning mixture, and cook for 3 minutes.

Mix the rice, allspice, and cumin with the seasoned bean mixture, and then add the milk.

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.

When the rice has absorbed all the liquid, remove the heat and cover it for 10 minutes.

Serve warm as a side dish or on its own and enjoy.

Optional Ingredient

Extremely Hot - Mince the pepper with seeds and add to the seasoning mixture while cooking

Hot - Remove the seeds, mince, and add to the seasoning mixture while cooking.

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.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
jamaican red beans and rice, jamaican rice and peas, recipe, authentic, easy

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart