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Jamaican Rice and Peas is a traditional and quintessential recipe featuring red kidney beans and scotch bonnet pepper. Infused with flavours from thyme, escallion, and garlic, this easy side dish combines the creamy richness of coconut milk with a hint of heat from the scotch bonnet pepper.
If you love Jamaican rice with beans, you’ll definitely love Easy Jamaican Pigeon “Gungo” Peas and Rice, Pumpkin Rice with Coconut Milk and this Vegan Jamaican Bulgur Wheat & Peas (Rice & Peas Remix) recipe as well! But, don’t forget this Jamaican Oxtail Recipe for the perfect pairing!
Rice and peas are a staple at every Jamaican family function—whether it’s holiday parties, birthdays, or other milestone gatherings, and definitely part of the Sunday dinner spread! This traditional recipe is a cornerstone of Jamaican cuisine, celebrated for its warm, woodsy aroma from thyme, fruity coconut, garlic, and pimento, with a touch of heat from the scotch bonnet pepper (if it doesn’t burst!).
Growing up, I watched my mom prepare this Caribbean favourite, and it’s always been delicious. My version, Jamaican coconut rice and peas 2.0, stands out on its own! While there are many variations (some with ginger, others without), this is my special recipe, passed down through the family, and I’m excited to share it with you.
Table of Contents
- Here’s Why You’ll Love this Jamaican Rice and Peas Recipe
- Why do Jamaicans say rice and peas?
- Ingredients
- How to Make Jamaican Rice and Peas
- Pro Tip
- More Tips
- Other Methods of Making Jamaican Rice and Peas
- Recipe Variations and Substitutions
- What to Serve with Rice and Peas
- How to Store Leftovers
- Frequently Asked Questions (FAQs)
- See My Story Below for Step-by-Step Instructions
- Interested in more Jamaican Recipes? Check These Out!
- Jamaican Rice & Peas Recipe
Here’s Why You’ll Love this Jamaican Rice and Peas Recipe
- Made Traditionally: This recipe takes no shortcuts but you get the most authentic flavour. The dried beans are soaked overnight and the rice is cooked on the stove.
- Versatile Side Dish: I have enjoyed a bowl as is many times but rice and peas go with just about anything!
- Vegan & Dairy-Free: Traditionally this dish is completely vegan and dairy-free! So, if this is your preferred or required diet of choice this is a great recipe to add to the rotation of meals.
- Absolutely Delicious: Soft and fluffy, the flavours build in the pot. You’ll want to pair this with every meal. It’s THAT good!
Why do Jamaicans say rice and peas?
Although this beloved Caribbean side dish is called “rice and peas”, it is made using rice and red kidney beans. Some Jamaicans call red beans “peas”, hence the name. A true Jamaican will always refer to this dish as rice and peas. Essentially there is no real reason as to why.
Ingredients
To Soak Beans
- Dried Red Kidney Beans: Rinse the dried beans before cooking. They provide that iconic colour and they taste better than canned beans too.
- Water: To soak the beans in.
- Escallion: Also known as green onion, spring onion or scallion. This provides a delicious flavour for many Jamaican dishes including this one. The Jamaican variety has distinct purple roots and a much stronger flavour.
- Garlic Cloves: Use the back of a large chef/ butcher knife to crush garlic.
- Ginger: This is optional, however I love adding a little piece as the flavour goes a long way.
- Fresh Thyme: This herb adds an earthy taste and definitely should not be missed! Fresh provides the best flavour but you can also use dried.
Jamaican Rice and Peas
- Water: Start with 3 cups water to soak the beans overnight, but you will definitely need more to soften the beans and cook the rice.
- Whole Scotch Bonnet Pepper: Do not cut the pepper. This adds a touch of heat with maximum flavour. A habanero pepper would be a good substitute.
- Pimento Seeds (whole allspice berries): This spice brings a warmness to the dish.
- Salt: More or less to taste.
- Vegetable Bouillon: This gives a great flavour boost to the dish. Some may also use Grace Chicken Noodle Soup Mix (only use the seasoning, not the noodles), and its also common for some to use a chicken bouillon, or seasoning salt as alternatives.
- Coconut Milk: I use full-fat canned coconut milk, but you can also use fresh coconut milk which is the traditional way. Alternatively, if using Pure Creamed Coconut, break off 2 generous chunks to fill middle of hand – a little less than half the block if using the Grace Brand.
- Uncooked Parboiled Rice: Jasmine, basmati rice, or another long grain rice would work as well.
How to Make Jamaican Rice and Peas
Soak Red Kidney Beans Overnight – rinse beans and place in a medium-sized bowl. Add fresh water, escallion, garlic, scotch bonnet pepper, ginger and thyme. Cover with plastic wrap or a lid and allow to soak overnight.
Boil Beans to Soften – in a large pot, add water, scotch bonnet, pimento seeds, salt and pour in bean mixture (including the water, which is now infused with flavour). Bring to a boil over moderately high heat, stirring occasionally.
Important Note – ensure there is enough water to cover the beans at all times until softened – you may need to add an additional 1-3 cups of water at the halfway point. The boiling process to cook the beans will take anywhere between 30 minutes to an hour depending on how long you’ve soaked your beans.
Add Coconut Milk. When the beans become tender, stir in coconut milk, and seasoning. Then allow to boil for 5-7 minutes.
Add Rice. Add rinsed rice, cover and allow to simmer over low heat for about 20-30 mins or until liquid has absorbed; adjust the heat as necessary to maintain a very gentle simmer.
Pro Tip
After adding rice to the pot, the liquid should reach about an inch higher when the rice has settled. White rice – approx. 1 inch, brown rice – approx. 2 inches above.
Let Steam. Remove pot from the heat and let steam for 10 minutes, then discard the thyme sprigs, ginger, escallion, pimento seeds and scotch bonnet.
Fluff. Using a fork, fluff the rice and beans. Serve while hot and enjoy!
More Tips
- Soak beans. Soaking beans reduces cooking time and helps them become tender.
- Choose the right beans. Use red kidney beans for the traditional reddish tint, or substitute with green pigeon peas if preferred.
- Adjust liquid. Add water if the liquid absorbs before the rice is fully cooked. The liquid should be about 1 inch above the rice (2 inches for brown rice).
- Simmer on low. Cook the rice on low heat to avoid burning. A gentle simmer is best.
- Skip canned beans. Freshly soaked and boiled beans have a richer flavour compared to canned beans.
- Evenly cook beans. If beans float during boiling, add a bit of cold water to ensure even cooking.
Other Methods of Making Jamaican Rice and Peas
There are many methods of making peas and rice, however, this recipe requires soaking dried kidney beans overnight, then boiling them on the stovetop in order to soften them. Other methods include:
- Rice Cooker: Pressure cook or use canned red beans then add all ingredients in a rice cooker to finish.
- Oven: Pressure cook, or soak the beans overnight, boil on the stovetop then finish in the oven.
- Pressure Cooker: Pressure cook beans to soften, then finish on the stovetop or in the oven.
- Instant Pot: Want to reduce the cook time significantly? For quick Jamaican rice and peas, gradually add all of the ingredients (using canned beans) to the instant pot. It will be prepared in less than 30 minutes.
Recipe Variations and Substitutions
- Butter: Add some butter to the rice and peas, about a tablespoon or so for added flavour.
- Bay Leaf: This adds an earthy aromatic flavour. You can use fresh or dried.
- Rice Types: Long grain/parboiled rice works best in my opinion, as the grains easily separate and become “shelly” as opposed to sticking together.
- Salted Meat: Some cooks add salted meats such as salt beef or salted pig tail for added depth of flavour.
What to Serve with Rice and Peas
Serve rice and peas with a delicious main dish. Keep it a Caribbean meal with one of these Jamaican entrees:
- Jamaican Oxtail Recipe
- Brown Stew Chicken
- Jamaican Jerk Chicken Recipe
- Jamaican Curry Goat
- Brown Stew Fish
- Jamaican Curry Chicken
- Jamaican Jerk Pork
How to Store Leftovers
Store leftover rice in an airtight container in the fridge for up to 5 days. When you want to reheat, simply microwave in minute intervals.
Can I Make this Ahead of Time?
Absolutely! Make rice and peas up to 3 days in advance.
Frequently Asked Questions (FAQs)
Rice and peas originated in Ghana, from the Akan tribe. Rice was brought to the island of Jamaica during the slave trade.
Traditionally, Jamaicans serve rice and peas on Sundays dating back to enslaved people in the 1700s. Sundays were the only days they had off so they would tend to their families and prepare foods like rice and peas.
Rice and peas are packed with nutrients like iron and potassium. It’s also a low-fat source of protein. With the option to make this vegan, it can be a standalone meal that’s fairly nutritious.
If you use larger and darker coloured red kidney beans this will give the dish a darker red hue.
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See My Story Below for Step-by-Step Instructions
Interested in more Jamaican Recipes? Check These Out!
- Jamaican Festival Recipe
- Jamaican Fried Dumpling
- Gungo Peas Soup
- Jerk Sliders
- Bulla Cake
- Jamaican Beef Patty
- Easy Jamaican Pigeon “Gungo” Peas and Rice
- Jamaican Red Peas Soup
- Vegetable and Bean Salad
- Vegan Jamaican Bulgur Wheat & Peas (Rice & Peas Remix)
Jamaican Rice & Peas
Equipment
- Medium Sized Bowl
- Large Stock Pot
- Wooden Spoon
- Fork
Ingredients
Soaking Red Kidney Beans
- 1 cup Dried Red Kidney Beans, rinsed
- 3 cups Water
- 2 stalks Escallion, or green onion
- 3 sprigs Thyme
- 3 cloves Garlic, crushed
- 1/2-inch pc. Ginger
- 1 Whole Scotch Bonnet Pepper
- 5 Pimento Seeds, whole allspice berries
Jamaican Rice and Peas
- 2 cups Uncooked Parboiled Rice
- 4-5 cups Water, plus more/less as needed to soften red kidney beans
- 1 cup Full-Fat Coconut Milk
- 1 whole Vegetable Bouillon Cube
- 1/2 tsp Salt, or as desired
- 1/4 tsp Black Pepper
Instructions
- Rinse beans and place in a medium sized bowl. Add fresh water, escallion, garlic, scotch bonnet pepper, ginger and thyme. Cover with plastic wrap or a lid and allow to soak overnight.
- In a large pot, pour in bean mixture (including the water, which is now infused with flavour) and add 3 cups of water. Bring to a boil over moderately high heat, stirring occasionally. Ensure there is enough water to cover the beans at all times until softened – you may need to add an additional 1-3 cups of water at the halfway point. The boiling process to cook the beans, will take anywhere between 30 minutes to an hour depending on how long you've soaked your beans.
- When beans tender, stir in coconut milk, seasoning, and allow to boil for 5-7 minutes. Add rinsed rice, cover and simmer over low heat for about 20-30 minutes or until liquid has absorbed; adjust the heat as necessary to maintain a very gentle simmer.
- Remove from the heat and let steam for 10 minutes, then discard the thyme sprigs, ginger, escallion, pimento seeds and scotch bonnet. Using a fork, fluff the rice and beans. Serve hot and enjoy!
Video
Notes
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- Soak your Beans – this will lessen the amount of time it will take for your beans to become tender when cooking.
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- Liquid to Rice – you can always add more water, if you’re finding that all the liquid has absorbed but the rice is still not cooked. It’s better to have less, and add more, than to have too much and end up with mushy rice. When you have added your rice to the pot, liquid should be about an inch (roughly the first marking from the tip of your index finger) higher when the rice has settled. White rice – approx. 1 inch, brown rice – approx. 2 inches above.
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- Low Simmer – once the rice has been added, you should only be cooking on a low heat; a slight simmer. If not, you burn your rice. Slow and steady is the name of the game.
I made this and it’s absolutely amazing, must try!
Awesome!! So happy to hear!
Love this recipe! Thank you so much for sharing it!
You are so welcome!
So Good! Almost ate it all before adding the stew chicken! Must try!
Yayyy! I’m glad you enjoyed it, and I’m sure the stew chicken was a hit with it! Thanks for sharing Akilah!
My wife attempted this recipe and it was lacking in flavor. However, I have used your curry chicken and curry goat recipes and they are wonderful. I don’t know what she did wrong. 🤣
Hahah! Too funny, Earl! It’s one of those recipes that you need to definitely taste and test for salt and flavour and then adjust right before everything comes together! Ask wifey to try once more!! ☺️❤️