Jamaican Rice and Peas

This Jamaican Rice and Peas recipe is an authentic recipe for the traditional Jamaican side dish featuring fragrant thyme and coconut milk! 

This authentic Jamaican Rice and Peas recipe is a traditional Caribbean side dish made with red kidney beans, coconut milk, fresh thyme, scallions, and a whole Scotch bonnet pepper. Rich, fragrant, and full of flavour, it’s the perfect accompaniment to jerk chicken, curry goat, brown stew chicken, and other Jamaican favourites.

Rice and peas is a staple in Jamaican cooking and a dish that’s served regularly in homes across the island. Despite the name, it’s traditionally made with either pigeon peas or kidney beans simmered in seasoned coconut milk before rice is added and cooked until perfectly tender.

This recipe comes directly from my husband’s Jamaican family. He grew up eating rice and peas in Jamaica before moving to Canada, and this is the same method his mother taught him. It’s been a staple in our home for years, and one of our favourite side dishes to serve with Caribbean-inspired meals.

Frequently Asked Questions

Tips for Best Results

• Cook the beans until fully tender before adding the rice. Undercooked beans won’t soften much further once the rice is added.
• Use the bean cooking liquid. The liquid develops flavour as the beans cook and helps create the dish’s signature colour.
• Crush the scallions and garlic slightly before adding them. This releases more flavour into the cooking liquid.
• Keep the thyme sprigs whole. Whole sprigs infuse the rice with flavour and are easy to remove before serving.
• Bring everything to a full boil before reducing the heat. This helps ensure the rice cooks evenly.
• Maintain a gentle simmer. Cooking too aggressively can cause the rice to cook unevenly or stick to the bottom of the pot.
• Resist stirring once the rice begins cooking. Excess stirring can break up the grains and create a gummy texture.
• Watch the liquid level near the end of cooking. If the rice is still firm but the pot looks dry, add a small splash of hot water and continue cooking.
• Let the rice rest for 5 to 10 minutes after cooking. This allows the remaining moisture to redistribute throughout the pot.
• Remove the thyme sprigs and Scotch bonnet before fluffing and serving. This makes for a better eating experience and prevents anyone from accidentally biting into the pepper.

How to Store Jamaican Rice & Peas

Rice and peas can be kept stored in an airtight container in the fridge for up to 2 days. If you need to store it longer, you can also freeze rice and peas in an airtight container for up to 2 months.

Reheat gently on the stove top or in the microwave. (If reheating from frozen, thaw out overnight in the fridge.)

Ingredients & Substitutions

• Dried Red Kidney Beans – Red kidney beans are one of the most common choices for Jamaican rice and peas and give the dish its characteristic colour. For a more traditional version, you can substitute dried pigeon peas (gungo peas). Dried beans are strongly recommended over canned for the best flavour and texture.
• Garlic – Adds savoury depth to the cooking liquid. Fresh garlic is best, but garlic paste can be used in a pinch.
• Scallions (Green Onions) – An essential ingredient in authentic Jamaican rice and peas. They add a distinct flavour that regular onions cannot fully replicate.
• Coconut Milk – Full-fat canned coconut milk creates the rich, creamy flavour this dish is known for. Avoid light coconut milk if possible, as it produces a less flavourful result.
• Scotch Bonnet Pepper – Adds the signature flavour found in many Jamaican dishes. Leave it whole for mild heat. If you can’t find Scotch bonnet peppers, a habanero can be substituted.
• Fresh Thyme – One of the key seasonings in Jamaican cooking. Fresh thyme provides the best flavour, though 1 teaspoon of dried thyme can be substituted if necessary.
• Ground Allspice – Also known as pimento in Jamaica, allspice contributes a warm, earthy flavour that is characteristic of Jamaican cuisine.
• Salt and Black Pepper – Essential for seasoning the rice and bringing all the flavours together. Adjust to taste.
• Rice – Long-grain white rice is the traditional choice, though parboiled rice also works very well. Be sure to rinse the rice thoroughly before cooking to remove excess starch.

Looking for More Jamaican-Inspired Recipes?

If you enjoyed this Jamaican Rice and Peas recipe, here are a few more Jamaican and Caribbean-inspired dishes packed with bold flavours and comforting ingredients.

Caribbean Okra and Shrimp
This Caribbean Okra and Shrimp recipe combines tender shrimp, fresh okra, tomatoes, thyme, and Scotch bonnet pepper in a flavourful stew that’s perfect served with rice and peas.

Rasta Pasta
This Rasta Pasta recipe combines tender jerk chicken, colourful bell peppers, and a creamy sauce for a flavour-packed Jamaican-inspired dinner.

Jerk Chicken with Pineapple Salsa
Sweet, spicy, and full of flavour, this Jerk Chicken with Pineapple Salsa is an easy dinner that brings Jamaican-inspired flavours to your table.

Jamaican Pumpkin Beef Soup
This hearty Jamaican Pumpkin Beef Soup is loaded with beef, vegetables, and dumplings for a comforting family meal.

Authentic Jamaican Rice and Peas

Yields: 10 Servings | Prep time: 10 Minutes | Cook time: 1 hour 5 minutes

Ingredients

•  1 cup (200 g) dried red kidney beans or pigeon peas, soaked overnight and drained
• 2 cloves garlic, crushed
• 3 scallions (green onions), crushed
• 1 can (14 oz/400 mL) full-fat coconut milk
• 1 whole Scotch bonnet pepper
• 3 sprigs fresh thyme
• ½ tsp ground allspice
• 1 tsp salt, or to taste
• 1 tsp black pepper
• 3 cups (585 g) long-grain white rice, rinsed

Directions

1. Place the soaked kidney beans and garlic in a large pot. Add about 7 cups (1.75 L) water and bring to a boil.
2. Reduce the heat and simmer for 45 to 60 minutes, or until the beans are tender enough to mash easily with the back of a spoon.
3. Do not drain the cooking liquid. Stir in the coconut milk, scallions, Scotch bonnet pepper, thyme, allspice, salt, black pepper, and rinsed rice.
4. Bring the mixture back to a boil, then reduce the heat to low and cover.
5. Cook for 20 to 25 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid stirring during cooking.
6. Remove the pot from the heat and let stand, covered, for 5 to 10 minutes. Remove the thyme sprigs and Scotch bonnet pepper.
7. Fluff the rice gently with a fork and serve warm.

Note: If necessary, add additional water before adding the rice so there are about 6 cups of liquid remaining in the pot.

Continue to Content

Yield: 10 Servings

Jamaican Rice & Peas

Prep Time: 20 minutes

Cook Time: 1 hour 5 minutes

Inactive Time: 8 hours

Total Time: 9 hours 25 minutes

This Jamaican Rice and Peas recipe is an authentic recipe for the traditional Jamaican side dish featuring fragrant thyme and coconut milk!

Print

Ingredients

• 1 cup (200 g) dried red kidney beans or pigeon peas, soaked overnight and drained
• 2 cloves garlic, crushed
• 3 scallions (green onions), crushed
• 1 can (14 oz/400 mL) full-fat coconut milk
• 1 whole Scotch bonnet pepper
• 3 sprigs fresh thyme
• ½ tsp ground allspice
• 1 tsp salt, or to taste
• 1 tsp black pepper
• 3 cups (585 g) long-grain white rice, rinsed

Instructions

1. Place the soaked kidney beans and garlic in a large pot. Add about 7 cups (1.75 L) water and bring to a boil.
2. Reduce the heat and simmer for 45 to 60 minutes, or until the beans are tender enough to mash easily with the back of a spoon.
3. Do not drain the cooking liquid. Stir in the coconut milk, scallions, Scotch bonnet pepper, thyme, allspice, salt, black pepper, and rinsed rice.
4. Bring the mixture back to a boil, then reduce the heat to low and cover.
5. Cook for 20 to 25 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid stirring during cooking.
6. Remove the pot from the heat and let stand, covered, for 5 to 10 minutes. Remove the thyme sprigs and Scotch bonnet pepper.
7. Fluff the rice gently with a fork and serve warm.

Notes

If necessary, add additional water before adding the rice so there are about 6 cups of liquid remaining in the pot.

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Nutrition Information:

Yield:

10

Serving Size:

1¼ cups
Amount Per Serving: Calories: 181Total Fat: 5gSaturated Fat: 4gUnsaturated Fat: 1gSodium: 224mgCarbohydrates: 29gFiber: 2gSugar: 0gProtein: 5g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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