This Jamaican Rice and Peas recipe is an authentic recipe for a popular side dish to most Jamaican meals. This traditional recipe uses fragrant thyme and coconut for a rice that is full of flavour!
Rice and Peas is a staple in the Jamaican diet and is a great accompaniment to most Jamaican entrees, such as Jerk Chicken or my Caribbean Okra and Shrimp. It’s nice with a little fresh hot pepper sauce sprinkled on top as well.
We like to use red kidney beans but you can swap in gungo (or pigeaon) peas if you can get them. You can also omit the scotch bonnet peppers if you don’t like heat as they are very hot, however cooked whole it lends more flavour than heat.
Jamaican Rice and Peas
1 cup of dried red kidney beans or pigeon peas, soaked overnight and drained
2 cloves of garlic, crushed
3 Green Onions or Scallions, crushed
1 Can of Coconut Milk
1 Whole Scotch Bonnet Pepper
3 sprigs of fresh thyme
1 tsp Salt
1 tsp Black Pepper
3 cups of rice
- 1 cup of dried red kidney beans or pigeon peas soaked overnight and drained
- 2 cloves of garlic crushed
- 3 Green Onions or Scallions crushed
- 1 Can of Coconut Milk
- 1 Whole Scotch Bonnet Pepper
- 3 sprigs of fresh thyme
- 1 tsp Salt
- 1 tsp Black Pepper
- 3 cups of rice
Place beans & garlic in a large pot and cover with about 7 cups of water.
Bring to a boil and then turn down to simmer and cook until the beans are tender, about 45 minutes. You can test the beans by trying to crush one with the back of a spoon. If they crush easily then they are ready
Stir in the coconut milk, green onions, thyme, scotch bonnet pepper, salt, pepper and rice.
Bring back to a boil and cook until the rice is tender and has absorbed most of the liquid. Time depends on the type of rice used.