Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup long-grain rice; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (14 oz) coconut milk; 2 cups water; 2 green onions, chopped; 2 cloves garlic, minced; 1 tsp fresh thyme; 1/2 tsp allspice; Salt to taste

Highlighted under: Culinary Journey

I absolutely love making Jamaican Rice and Peas because it captures the essence of Caribbean flavors in every bite. The combination of coconut milk, kidney beans, and fragrant spices creates a comforting dish that perfectly complements any meal. I remember the first time I tried this dish; the flavors were so vibrant and the aroma so inviting, it immediately felt like a warm hug. It’s become one of my go-to recipes for gatherings and family dinners, and I can’t wait to share it with you!

Created by

Rowena Clarke

Last updated on 2026-01-13T06:16:12.557Z

When I first set out to make Jamaican Rice and Peas, I was surprised at how forgiving the recipe is. I experimented with different spices and found that a little fresh thyme adds a wonderful depth of flavor. One tip that I discovered is to let the rice sit covered after cooking for about 10 minutes; this helps achieve the perfect fluffy texture.

Another aspect I love about this dish is how versatile it is. Sometimes, I throw in some chopped scallions or a squeeze of lime juice at the end for a bright kick. Your family will be asking for seconds, and trust me, the leftovers are just as good!

        Why You Will Love This Recipe
        Creamy coconut flavor with a hint of spice
Hearty beans that keep you satisfied
Perfect side for any grilled or roasted meat

      

The Role of Coconut Milk

Coconut milk is the star ingredient in Jamaican Rice and Peas, providing a creamy texture and rich flavor. When selecting coconut milk, look for full-fat versions for the best results; they create a luscious mouthfeel and enhance the overall taste of the dish. If you prefer a lighter version, you can opt for light coconut milk, but be aware that it may result in a less creamy texture and flavor intensity.

Additionally, the fat in the coconut milk helps to carry the spices and seasonings throughout the dish, ensuring that every bite is flavorful. To get the most out of the coconut milk, stir it gently into the rice mixture; this will help emulsify it and distribute the delicious creaminess evenly as it cooks.

Choosing the Right Rice

When making Jamaican Rice and Peas, the choice of rice is crucial. Long-grain rice, such as basmati or jasmine, is ideal because it cooks up fluffy and separate rather than sticky. This texture is important for achieving the traditional presentation of the dish. If brown rice is preferred, remember that it will require a longer cooking time, generally an additional 15-20 minutes, and may need a bit more water as well.

Additionally, rinsing the rice under cold water until the water runs clear is essential. This step removes excess starch, preventing clumping and ensuring your rice remains light and fluffy. You’ll know it’s ready when the liquid runs clear and any cloudiness is gone.

Serving Suggestions and Variations

While Jamaican Rice and Peas pairs beautifully with grilled or roasted meats, it also shines when served alongside seafood dishes like jerk shrimp or grilled fish. For vegetarian options, it can be a satisfying base for a veggie stir-fry or served with sautéed vegetables for a complete meal. Consider adding a squeeze of lime juice and fresh cilantro once served to brighten the dish even further.

If you're feeling adventurous, try adding a few chopped bell peppers or diced tomatoes into the mix while cooking. These additions can enhance the appearance and provide additional nutrients. For a spicier kick, include a diced Scotch bonnet pepper in the cooking process, but remember to remove it before serving for those who may not enjoy the heat.

Ingredients

Ingredients:

Main Ingredients

1 cup long-grain rice
1 can (15 oz) kidney beans, drained and rinsed
1 can (14 oz) coconut milk
2 cups water
2 green onions, chopped
2 cloves garlic, minced
1 tsp fresh thyme
1/2 tsp allspice
Salt to taste

Combine all ingredients in a pot and enjoy!

Instructions

Preparation Steps:

Prepare the Ingredients

Rinse the long-grain rice under cold water until the water runs clear. Drain the kidney beans and chop the green onions and garlic.

Combine Everything

In a large pot, combine the rinsed rice, kidney beans, coconut milk, water, green onions, minced garlic, thyme, and allspice. Season with salt to taste.

Cook the Rice

Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the pot. Let it simmer for about 25 minutes, or until the rice is tender and the liquid is absorbed.

Fluff and Serve

Remove from heat and let the rice sit covered for an additional 10 minutes. Fluff with a fork and serve hot.

Enjoy your delicious Jamaican Rice and Peas!

Pro Tips

For added flavor, consider adding a scotch bonnet pepper to the mixture while cooking for a spicy kick, but remove it before serving.

Make-Ahead and Storage Tips

Jamaican Rice and Peas can be made ahead of time, making it a great option for meal prep. In fact, the flavors often deepen with a day in the fridge! Once cooked, allow the dish to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to five days or frozen for up to three months.

When reheating, add a splash of water or coconut milk to rehydrate the rice and restore its creamy texture. Heat it gently in a pot over low-medium heat, stirring occasionally, to prevent sticking and ensure even heating. You can also microwave it in short bursts, stirring in between, to avoid overheating.

Troubleshooting Common Issues

If your rice seems too sticky after cooking, it may have been overcooked or too much water was added. To remedy sticky rice, try adding a little bit of additional coconut milk and fluff it gently with a fork to separate the grains, or serve it alongside a protein that can absorb some of the moisture.

Conversely, if there seems to be too much liquid after the cooking time, lift the lid and simmer it uncovered on low heat for a few more minutes to allow the extra moisture to evaporate. Keeping an eye on the dish in the final minutes of cooking can help prevent this from happening.

Scaling the Recipe

This recipe is easily scalable to accommodate larger gatherings. Just keep the rice-to-liquid ratio consistent; for every cup of long-grain rice, use one and a half cups of liquid (this can be a mixture of water and coconut milk). Don't forget to adjust seasoning accordingly, especially salt and spices, to maintain the flavor balance.

When scaling up, consider using a larger pot to ensure even cooking. If doubling or tripling the recipe, monitor the cooking time, as larger quantities may require a few extra minutes to achieve perfect tenderness. Don’t rush the simmering stage; allow your rice to absorb all the flavors for the best results.

Questions About Recipes

→ Can I use other types of beans?

Yes, you can substitute kidney beans with black beans or pinto beans if you prefer.

→ Is this dish suitable for meal prep?

Absolutely! It keeps well in the fridge for up to four days and can be frozen for longer storage.

→ Can I make this dish vegan?

Yes, this recipe is already vegan-friendly since it uses coconut milk and no animal products.

→ What can I serve with Jamaican Rice and Peas?

It's a great side dish for jerk chicken, grilled fish, or even a simple garden salad.