Jamaican Rice and Peas with Kidney Beans: A Flavorful Island Staple

Why You’ll Love This Recipe

Jamaican Rice and Peas is the ultimate comfort food, bursting with tropical flavors that transport you straight to the islands. It’s easy to prepare, made in one pot, and pairs beautifully with a variety of main dishes. Whether it’s the creamy coconut milk, the earthy kidney beans, or the bold aromatics, this dish is a perfect balance of taste, texture, and tradition.

If you order rice and peas from a Jamaican restaurant, this is version you will get. If you’d like to try another version made in Jamaica, which is what I typically cook at home try my Gungo Rice and Peas recipe. This is actually my favorite version.

The Inspiration Behind the Recipe

When I married into a Jamaican family, I was introduced to this iconic dish—and it was love at first bite. Jamaican Rice and Peas quickly became a staple in my kitchen. It’s more than a side dish; it’s a representation of Jamaica’s culture, warmth, and hospitality. Sharing this recipe allows me to celebrate those cherished flavors and memories.

Variations of the Recipe

• Beans: While kidney beans are traditional, pigeon peas or black beans are excellent alternatives.
• Heat: Add diced Scotch bonnet pepper for extra spice or leave it whole for a milder infusion.
• Coconut-Free: For those avoiding coconut milk, chicken or vegetable broth can be used, though the flavor will differ.
• Herbs: Experiment with parsley or cilantro for a unique twist.

Common Mistakes to Avoid

1. Skipping the Coconut Milk: This ingredient is essential for the creamy texture and authentic flavor.
2. Overcooking the Rice: Ensure the liquid-to-rice ratio is accurate, and avoid stirring during cooking to maintain the perfect texture.
3. Neglecting the Aromatics: Thyme, scallion, and allspice are the backbone of the dish—don’t skimp on them!

Ingredient Spotlight

• Thyme: A must-have herb that brings earthy, floral notes essential to Jamaican cuisine. Fresh thyme is best, but dried works in a pinch.
• Scallions: Known as green onions, these add a mild, sweet onion flavor that balances the richness of the coconut milk.

Jamaican Rice and Peas

Victor

Jamaican Rice and Peas is a traditional Caribbean dish known for its rich, savory flavors and versatile appeal. Despite the name, "peas" refers to kidney beans in this version. The dish combines fragrant long-grain rice, creamy coconut milk, and tender kidney beans, infused with aromatic herbs and spices like thyme, and scallions. Scotch bonnet pepper adds a signature flavor to the dish.

Typically served as a side dish alongside jerk chicken, curry goat, or fried fish, Jamaican Rice and Peas also works as a hearty main for vegetarians when paired with a fresh salad or steamed vegetables. It’s a one-pot recipe that’s easy to prepare, making it a staple for family dinners and festive occasions alike.

This flavorful dish not only showcases the vibrant tastes of Jamaican cuisine but also reflects the island's history and culture, making it a must-try for food enthusiasts.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Rest Time 10 minutes mins

Total Time 45 minutes mins

Course dinner, Lunch, Side Dish

Cuisine Jamaican

Servings 8

Ingredients

  

1x2x3x

• 6 cup Water To boil the beans
• 2.75 cups Water To make the rice
• 1 can Coconut Milk 15oz
• 2 tsp Salt Morton Coarse Kosher Salt
• 0.5 lbs Red Kidney Dried Beans Cooked and Drained
• 1 lb White Rice Long grain
• 2 ea Scotch Bonnet Pepper Or Habanero Pepper
• 4 ea Green Onions Cleaned, whole
• 8 Sprig Thyme Fresh

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Instructions

 

If Using Dried Kidney Beans

• Prepare the Beans
• Soak the dried kidney beans in water overnight.
• Drain and rinse, then place in a pot with fresh water.
• Boil the beans until tender (about 45 minutes to 1 hour). Save the cooking water for added flavor in the rice.

If Using Canned Beans

• Rinse and drain the beans before using.

Cook the Rice and Peas

Combine Ingredients

• In a large pot, add coconut milk, water (or bean cooking water if using dried beans), beans, thyme, scallions, garlic, salt, and allspice.
• Bring the mixture to a boil.
• Add the Rice
• Rinse the rice until the water runs clear to remove excess starch.
• Add the rice to the pot and stir gently to combine. Place the whole Scotch bonnet pepper on top of the mixture.
• Simmer
• Cover the pot, reduce the heat to low, and simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during cooking.
• Rest and Fluff
• Turn off the heat and let the rice sit, covered, for 5 minutes.
• Remove the Scotch bonnet pepper, thyme sprigs, and scallions before fluffing the rice with a fork.

Notes

If Cooking in a Rice Cooker:

• Liquid Needed: About 2 cups water + 15 oz coconut milk (total ~3.75 cups liquid per pound of white rice, dried).
• The sealed environment minimizes evaporation, so less liquid is lost during cooking.
• Rice cookers handle the timing and heat regulation, making it more forgiving.

Keyword gungo peas, long grain, pigeon peas, rice, rice and peas, rice cooker, white rice

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