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Jamaican rice and peas

Jamaican Rice and Peas Recipe

Recipe by: easyjamaicanrecipes.com
This authentic Jamaican Rice and Peas is rich, flavorful, and delicious! It’s easy to make and packed with mouthwatering flavors that will transport you straight to Jamaica!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine Jamaican
Servings 4
Calories 320 kcal

INGREDIENTS
  

  • 1 cup dried red kidney beans (peas)
  • 2 cups long-grain rice
  • 4 cups water
  • 2 cups homemade coconut milk
  • 1 Scotch bonnet pepper, whole
  • 2 stalks scallion, chopped
  • 2 cloves garlic, whole
  • 3 sprigs thyme
  • 1 teaspoon  pimento berries/allspice
  • 1 teaspoon salt

Using Canned Beans & Canned Coconut Milk:

  • 1 can kidney beans, drained and rinsed
  • 1½ cups cups water
  • ½ can coconut milk

INSTRUCTIONS
 

Soak the Beans

  • Wash the dry kidney beans and soak them in fresh water for at least 2 hours, preferably overnight.

Cook the Beans

  • In a pressure cooker, add the soaked beans, garlic, salt, and 5 cups of water. Pressure cook for 20 minutes. If you don’t have a pressure cooker, boil the beans on the stovetop for 50 minutes or until tender. Make sure to keep the pot covered and check the water level occasionally—add more if needed to prevent the beans from drying out.

Season the Pot

  • Once the beans are cooked, add coconut milk, thyme, scallion, onion, pimento (allsprice) and the whole Scotch bonnet pepper to the pot. Cover and bring to a boil.
    Taste and adjust seasoning if needed.
    Note: After boiling the beans, do not discard the leftover water—this helps retain the rich color and flavor of the beans in the dish.

Add the Rice

  • Wash the rice and add it to the pot. Cover and bring to a boil.

Steam the Rice

  • Reduce the heat to low and let it steam until all the liquid is absorbed. Turn off the heat and let it sit for 3 minutes.

Finish & Serve

  • Remove the thyme stems and Scotch bonnet pepper before serving. Enjoy!

Using Canned Beans & Canned Coconut Milk:

    Prepare the Beans

    • Wash and drain the canned kidney beans.

    Season the Pot

    • In a pot, add the beans, 1 cup of water, ½ can of coconut milk, garlic, pimento (allspice), thyme, scallion, onion, Scotch bonnet pepper, and salt. Cover and bring to a boil over medium heat.

    Add the Rice

    • Wash the rice and add it to the pot. Cover and bring to a boil.

    Steam the Rice

    • Reduce the heat to low and let it cook until all the liquid is absorbed. Turn off the heat and let it sit for 3 minutes.

    Finish & Serve

    • Remove the thyme stems and Scotch bonnet pepper before serving. Enjoy your Jamaican Rice and Peas!

    NOTES

    Although there is Scotch bonnet pepper in this recipe, it is not spicy. The pepper adds a delightful flavor to the dish without heat. Be sure not to burst the pepper while cooking—otherwise, it will make the rice very hot!