There’s something truly comforting about a pot of Jamaican Rice and Peas simmering away — that rich coconut aroma filling the kitchen, the gentle spice of thyme and allspice, and the warmth that comes from a dish steeped in family tradition. This isn’t just a side dish; in many Jamaican homes, it’s the heart of Sunday dinners and festive gatherings.
A Taste of Home
Growing up, rice and peas was one of those dishes that meant everyone was gathering around the table. The process — from soaking beans to simmering the coconut milk — was almost ritual. Even though it takes some time, it’s the kind of meal that teaches patience and rewards you with deep, comforting flavor.
I remember grating dried coconut by hand as a child while the beans bubbled on the stove. These days, I often reach for canned coconut milk, but that nostalgic smell of fresh coconut milk and thyme still reminds me of those family Sundays.
Ingredients You’ll Need
The Essentials
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White rice – Long-grain white or jasmine rice works beautifully. It should be rinsed well to prevent sticking.
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Red kidney beans – Traditionally dried and soaked overnight, but canned beans are a great time-saver.
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Coconut milk – Adds that signature creamy flavor; use full-fat unsweetened coconut milk for the best taste.
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Scotch bonnet pepper – Whole and uncut to give the broth flavor without overwhelming heat.
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Scallions (green onions) – Add that subtle sharpness and aroma.
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Thyme – Fresh is best, but dried thyme works too.
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Allspice (pimento) – Brings warmth and a hint of sweetness.
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Garlic – For depth and earthiness.
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Salt and black pepper – To balance and enhance all the flavors.
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Jerk seasoning and all-purpose Caribbean seasoning – Optional, but they give a beautiful savory complexity.
How to Make Jamaican Rice and Peas
Step 1: Soak and Cook the Beans
If using dried beans, soak them overnight in plenty of water. Drain, rinse, and cook with fresh water until tender — about an hour on the stove or 15 minutes in a pressure cooker. If using canned beans, skip this step but don’t rinse them completely; the liquid adds flavor.
Step 2: Make the Coconut Broth
Pour your coconut milk into a large pot and add the cooked beans (and some of their cooking liquid). Stir in scallions, thyme, garlic, jerk seasoning, all-purpose seasoning, salt, black pepper, and the whole scotch bonnet pepper. Simmer for about 5 minutes to let all those flavors blend together.
Step 3: Rinse and Add the Rice
Wash your rice several times until the water runs clear. This helps the grains stay fluffy instead of clumping. Add the rice to the pot with your coconut-bean mixture. If needed, add a little water so the liquid level sits about 1 inch above the rice. Cover the pot tightly with foil and a lid.
Step 4: Cook Until Tender
Let the pot come to a boil, then reduce to low heat. Cook for about 15 minutes, or until the rice has absorbed all the liquid. Once done, turn off the heat and let it rest for 10 minutes before fluffing with a fork.
Remove the thyme sprigs, scallion strands, and the scotch bonnet before serving.
Why You’ll Love This Dish
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Authentic flavor – The combination of coconut milk, thyme, and allspice gives that unmistakable Jamaican taste.
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Simple ingredients – Pantry staples transform into something vibrant and satisfying.
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Versatile pairing – Goes perfectly with jerk chicken, curry goat, fried plantains, or grilled fish.
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Meal-prep friendly – Freezes well and makes a comforting side to reheat any time.
My Cooking Tips
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Don’t burst the scotch bonnet. Keep it whole to infuse flavor without turning the dish fiery hot.
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Simmer, don’t rush. The magic happens when the rice slowly absorbs that coconut-spice mixture.
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Rinse your rice well. This keeps the final dish fluffy rather than sticky.
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Adjust the richness. For a lighter version, replace part of the coconut milk with water or broth.
When I make this dish, I like to let it cook while preparing the main course — by the time the chicken or fish is ready, the kitchen smells amazing, and the rice and peas have soaked up all that beautiful coconut flavor.
Storage Tips
Since coconut milk spoils faster than water-based rice dishes, store leftovers in the fridge for no more than two days. Reheat gently on the stove with a splash of water or coconut milk to bring it back to life.
If you want to store it longer, freeze portions in airtight containers for up to a month. It reheats beautifully and tastes almost as good as freshly made.
FAQs
Can I use canned beans instead of dried?
Absolutely! Just use one can of red kidney beans with its liquid. It’s faster and still flavorful.
What’s the best coconut milk for this?
Go for unsweetened full-fat coconut milk — it gives that creamy texture and rich flavor traditional to Jamaican cooking.
Can I make it less spicy?
Yes, just skip the scotch bonnet pepper or replace it with a milder pepper.
Why is it called rice and peas if it uses beans?
That’s just part of Jamaican tradition — in Jamaica, red kidney beans are often called “peas.”
Can I cook this in an Instant Pot?
Yes, use the “Beans” setting to cook soaked beans first, then switch to the “Rice” setting after adding the rice and coconut milk.
Jamaican rice and peas
This Jamaican Rice and Peas is the kind of dish that makes the whole kitchen smell like home.
Ingredients
- 2 Cups Long-Grain White Rice
- ¾ Cup Dried Kidney Beans, soaked overnight (or one 15 oz can)
- ¾ Cup Unsweetened Coconut Flakes or Dried Coconut Meat
- 1½ Cups Warm Water (or one 14 oz can Coconut Milk instead of flakes)
- 1 Teaspoon Mild Jerk Seasoning
- 1 Teaspoon All-Purpose Seasoning
- 3 Scallion Stalks, chopped
- 2 Garlic Cloves, smashed
- 1 Sprig Fresh Thyme (or 2 Teaspoons Dried)
- 1 Teaspoon Whole Allspice (or ½ Teaspoon Ground)
- 1 Whole Scotch Bonnet Pepper, uncut
- 1½ Teaspoons Salt (reduce if using salted canned beans)
- ½ Teaspoon Black Pepper
Instructions
- Cook the BeansIf using dried beans, place the soaked kidney beans in a pot and cover them with fresh water—about an inch above the beans. Bring to a boil, then simmer for about an hour until tender. If you prefer to speed it up, cook in a pressure cooker for 15 minutes. Drain, keeping the cooking liquid.
- Make the Coconut MilkBlend the coconut flakes with warm water for about 2 minutes until smooth. Strain through a nut milk bag or fine mesh to extract the milk, then set aside. (Skip this step if using canned coconut milk.)
- Build the BrothAdd the cooked beans and their liquid (or canned beans with their liquid) to a large pot. Stir in the coconut milk, jerk seasoning, all-purpose seasoning, scallions, garlic, thyme, allspice, Scotch bonnet pepper, salt, and black pepper. Cover and bring to a gentle boil over high heat.
- Once boiling, lower the heat and simmer uncovered for about 15 minutes, letting the liquid reduce slightly and take on a rich reddish-brown hue.
- Wash the RiceRinse the rice in cool water several times until the water runs clear to remove excess starch. Drain well.
- Cook the Rice and PeasAdd the rinsed rice to the pot, stirring gently to combine. Add a bit more water if needed — the liquid should sit about an inch above the rice. Cover with a sheet of aluminum foil, then the lid, and cook on low for 12–15 minutes until the liquid is absorbed and the rice is tender.
- Remove from heat and let it rest, covered, for 10 minutes. Before serving, discard the Scotch bonnet pepper, thyme stems, and scallion pieces. Fluff gently with a fork.
Instant Pot Method
- Add the soaked beans, scallions, thyme, garlic, allspice, jerk spice, all-purpose seasoning, Scotch bonnet, coconut milk, and 2 cups water to the Instant Pot. Cook on High Pressure for 15 minutes, then quick-release.
- Add rinsed rice, cover, and cook again on High Pressure for 5 minutes. Let it naturally release for 10 minutes before venting. Fluff the rice and serve.
Notes
- Beans: For convenience, use canned kidney beans — just skip the soaking and bean-cooking steps.
- Scotch Bonnet: Keep it whole to infuse flavor without too much heat. Handle carefully — it’s very spicy!
- Texture Tip: Avoid stirring too much while cooking to prevent mushy rice.
- Serving Suggestion: Pairs beautifully with jerk chicken, curry goat, or fried plantains.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 355Total Fat 22gSaturated Fat 18gUnsaturated Fat 4gCholesterol 12mgSodium 1942mgCarbohydrates 34gFiber 6gSugar 8gProtein 8g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Jamaican Rice and Peas is more than just a side dish — it’s a piece of Caribbean soul food that brings warmth and comfort to any table. With its fragrant coconut milk, herbs, and gentle spice, every bite tastes like home. Whether you serve it with jerk chicken or grilled fish, this dish carries that unmistakable flavor of Jamaica — simple, rich, and made with love.
