Jamaican Rice and Peas is a delicious, flavourful and quintessential Jamaican rice side dish recipe. Made using perfectly cooked rice and red kidney beans infused with flavours from a mix of thyme, escallion, pimento, scotch bonnet and garlic. The slight scotch bonnet heat is beautifully balanced with the creaminess of fresh coconut milk.
If you love this rice side dish, you’ll definitely love this Easy Jamaican Pigeon “Gungo” Peas and Rice and this Vegan Jamaican Bulgur Wheat & Peas (Rice & Peas Remix) as well! But, don’t forget this Jamaican Oxtail Recipe for the perfect pairing!
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Jamaican Style Rice and Peas
Rice and peas are guaranteed to be at every Jamaican family function – whether holiday parties, birthday and other milestone gatherings, and most definitely a part of the dinner spread on Sunday! This traditional recipe is a cornerstone of Jamaican cuisine, known for its aromatic features stemming from the use of thyme, coconut, garlic, pimento; and a slight heat from the scotch bonnet (that’s if it doesn’t burst!).
I grew up eating, and watching my mom prepare this dish, which is delicious, but my sisters is 2.0 – it can literally be eaten on its own! There are many variations (i.e. some use ginger, others don’t), and techniques, but this is mine, and I’m glad to share this passed-down version with you.
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!
- 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 call Rice and Beans, Rice and Peas?
Although this beloved Caribbean side dish is referred to as “rice and peas”, it is actually 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.
Using Canned Coconut Milk And Canned Red Kidney Beans
Using canned coconut milk instead of the traditional way of using a fresh coconut will certainly save time. My preferred method is to use the canned coconut because it is easier, but regardless of what way you use make sure you use the full fat version and not the watered down carton kind.
If using canned red kidney beans, this is also another way to reduce the cooking time, however the flavour won’t be as boastful. The flavours develop in the pot, so although it may take longer it is certainly worth the wait.
Don’t get me wrong, canned red kidney beans are perfectly fine to use, however doing the soak and boil method just tastes better!
Vegan and Dairy-Free Rice and Peas
This is the best part, 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 into the rotation of meals.
What’s Needed to Make this Recipe (Kitchen Tools and Equipment)
- Medium Sized Bowl – to hold the beans while they soak overnight.
- Large Stock Pot – to cook the rice and peas in.
- Wooden Spoon – to stir the ingredients together in the pot.
- Fork – to fluff the rice when done.
Jamaican Rice and Peas 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.
- 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!
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 used 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 beans 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.
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!
TSS Tip – after adding rice to pot, liquid should reach about an inch higher when the rice has settled. White rice – approx. 1 inch, brown rice – approx. 2 inches above.
Other Methods of Making Jamaican Rice and Peas
There are many methods of making Jamaican Rice and Peas, 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.
Serving Suggestions and Tips
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 Chicken
- Jamaican Curry Goat
- Brown Stew Fish
- Jamaican Jerk Pork
Recipe Notes and Tips for Success
- Soak your Beans – this will lessen the amount of time it will take for your beans to become tender when cooking.
- Type of Peas – typically this rice dish is made with Red Kidney Beans, this is what gives off the reddish tint. However, you can also substitute with green pigeon peas (aka gungo peas); check out my recipe here.
- 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.
- 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.
- Skip the Canned Beans – although using canned red kidney beans is the quicker option, it does lack the deep flavour that comes from the soak and boil method. The soak then boil method combined with the herbs, spices and seasonings strengthens the flavour.
- Evenly Cook Beans – some beans are harder than others, if you see some floating to the top when boiling, add a tbsp or two of cold water to sink the beans. This will ensure all beans are evenly cooked through.
Can I Make this Ahead of Time?
Absolutely! Make rice and peas up to 3 days in advance.
Storage Instructions
Store leftover rice in an airtight container in the fridge for up to 5 days.
Reheating Instructions
When you want to reheat, simply microwave in minute intervals.
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.
Interested in more Jamaican and/or Bean 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
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
- Soak your Beans – this will lessen the amount of time it will take for your beans to become tender when cooking.
- 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.
- 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.
Nutrition
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