Jamaican Rice and Peas
Jamaican
Dinner
Difficulty
Easy 👌
Total
45m
Prep
10m
Cook/Bake
25m
Rest
10m
Servings
6
A hearty and flavorful dish, this Jamaican Rice and Peas recipe uses creamy coconut milk, nutty red kidney beans, and fragrant spices to create a savory side dish or main meal.
🧺Ingredients
1x
2 cup
long-grain white rice
1 can
coconut milk
14 oz
1 cup
water
or chicken broth
1 cup
chicken broth
optional: water or chicken broth
1 can
red kidney beans
15 oz, drained and rinsed
2 clove
garlic
minced
2
green onions
chopped
1 tsp
dried thyme
1 tsp
allspice
1 tsp
salt
½ tsp
black pepper
1
Scotch bonnet pepper
whole
2 tbsp
vegetable oil
🍳Instructions
Rinse the rice under cold running water until the water runs clear. Drain well and set aside.
In a large pot, heat the vegetable oil over medium heat. Add the garlic and green onions and sauté for 2-3 minutes until fragrant.
Add the coconut milk, water (or chicken broth), and stir in the drained kidney beans, thyme, allspice, salt, and pepper.
Carefully place the whole Scotch bonnet pepper on top of the mixture without breaking it (for flavor without too much heat).
Bring the mixture to a boil, then reduce the heat to low. Stir in the rice.
Cover the pot with a tight-fitting lid and simmer for approximately 20-25 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time.
Remove the pot from heat and let it rest, covered, for about 10 minutes.
Carefully remove and discard the Scotch bonnet pepper. Fluff the rice with a fork before serving.
🍴Equipment
Large pot with lid
Colander
Wooden spoon or spatula
Measuring cups and spoons
📝Notes
The Scotch bonnet pepper adds authentic flavor, but be careful with it—it can be very spicy if broken. If you prefer less heat, feel free to omit it entirely or use a milder pepper. For additional flavor, you can also add a bay leaf while cooking. Serve with fried plantains or jerk chicken for a complete Jamaican meal.