Jamaican Rice and Peas
This authentic Jamaican rice and peas recipe is an easy side dish with lots of flavour! Scotch bonnet pepper adds a kick, while coconut milk makes it delicious.
Rice and peas is a quintessential Jamaican side dish. It’s almost a requirement at any kind of dinner, get-together, or celebration, and it’s also one of the easiest Jamaican dishes to prepare. Win!
Jamaican rice and peas is naturally vegan, with coconut milk to give the dish a delicious flavour, along with standard Jamaican seasonings: scallion, Scotch bonnet, allspice, thyme, salt, and garlic. This is one of those dishes where simple ingredients come together to create something divine!
Why You’ll Love Jamaican Rice and Peas
- Make it your own. There are so many ways to prepare rice and peas! I share a few ideas later in this post, but you can feel free to put your own spin on it too.
- A classic combination. From congri to dirty rice and arroz con gandules, every culture seems to have its own version of rice and beans! It’s a satisfying combo that’s a great way to round out a meal.
- Goes with so many main dishes. It’s not just for Jamaican food! Even a simple protein like baked tofu will pair well with this recipe.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Dried red kidney beans – Soak these in water overnight to reduce the cooking time.
- Water – If you’d like, unsalted vegetable stock will also work.
- Uncooked long grain rice – Short-grain rice is stickier, which isn’t what we want for this recipe.
- Full-fat coconut milk – This adds a fabulous rich flavour.
- Sea salt
- Scallion
- Scotch bonnet pepper – You can substitute a habanero if you can’t find Scotch bonnets locally. It will not taste the same, as the scotch bonnet pepper gives a distinct slightly fruity flavour, but it works in a pinch.
- Garlic
- Pimento berries – AKA allspice.
- Thyme – Sprigs of fresh thyme are best, but you can substitute dried if you have to.
How to Make Jamaican Rice and Peas
- Rinse the beans. Place them in a colander and rinse, discarding the soaking water.
- Cook the beans. Add the beans to a pot and cover with water. Bring to a boil, then simmer until tender.
- Add the remaining ingredients. Stir everything else into the pot with the beans. Cover and bring to a boil, then reduce the heat and simmer until the rice is tender.
- Finish. Remove from heat and rest, covered, for 10 minutes. Season to taste, then serve.
Tips and Variations
- Be aware that cooking times can vary. Use my instructions as a guide, but be sure to pay attention while cooking the dish. Your dried kidney beans may be slightly larger or smaller than mine (hence needing a little bit more or less water), the rice size or shape may be different, etc. Take note of your own ingredients and enjoy the cooking process—don’t stress! I guarantee that every Jamaican mother or grandmother has a different variation!
- Use a pressure cooker. If you like to cook beans in your Instant Pot, you can definitely cook the kidney beans that way to speed up the process since that’s the part of the recipe that takes the most time.
- Don’t break apart the Scotch bonnet pepper. Although there is Scotch bonnet in this recipe, it is not spicy. The pepper adds a delightful flavour, but not much heat since it’s not diced. (Be sure not to burst the pepper or your Jamaican rice and peas will be spicy.)
- Try another variety of bean. Kidney beans are the traditional choice, but you can try another dry bean in this recipe if you’d like. (I don’t recommend using canned beans because the flavour and texture isn’t quite the same.)
What to Serve With Rice and Peas
- Ackee and saltfish. My vegan ackee and saltfish is a traditional breakfast recipe, but it also pairs well with Jamaican rice and peas.
- Plantains. Mangú is a Dominican plantain dish, but it’s fantastic with any variety of rice and beans.
- Jerk dishes. My Jamaican jerk tofu is perfect alongside this rice and peas recipe.
- Hot Sauce. If you do want some spice, you can drizzle my Scotch Bonnet Pepper Carrot Hot Sauce on this!
- Other Jamaican recipes. Like Jamaican fried dumplings!
How to Store Leftovers
Transfer leftover Jamaican rice and peas to an airtight container and refrigerate for up to 5 days. When you’re ready to reheat, you can use a microwave or the stovetop. Add a splash of coconut milk or water if the rice and peas are dry.
Can I Freeze This Recipe?
Yes, you can! Place the rice and peas in a freezer-safe container or a freezer bag, pressing out as much air as possible before sealing. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and then reheat according to the instructions above when you’re ready to serve.
More Rice Recipes
- Pineapple Fried Rice
- Vegan Arancini Fried Rice Balls (With Air Fryer Option)
- Broccoli Cheese Rice Casserole
- Korean (Gochujang) Tofu Rice Bowls
- Vegan Sushi Rice Bowl with Sesame Soy Dressing
Enjoy friends! If you make this Jamaican rice and peas recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Jamaican Rice and Peas
Ingredients
- 1 cup dried red kidney beans, soaked overnight in water. or for 8 hours at least
- 3 cups water, up to 4 cups to cover the peas while boiling
- 2 cups uncooked long grain rice
- 13.5 ounce can full fat coconut milk
- 1 teaspoon sea salt
- 3 stalks scallion, cut or torn in half
- 1 scotch bonnet pepper
- 2 cloves of garlic
- 1 teaspoon pimento berries/allspice
- A few sprigs of thyme
Instructions
- Rinse your soaked kidney beans thoroughly in a sieve, strainer or colander. Discard that water it was soaking in.
- Cover with 3 cups water to cover the kidney beans
- Bring to a boil, then to a simmer at medium heat for 30 minutes to an hour (taste test after 30 minutes to see if it’s tender. My peas are always finished within 30 minutes. You may need to add up to an extra cup of water while the peas are simmering to ensure there’s enough water in the pot.
- After your peas are cooked (don't wash the peas nor throw out the leftover water), add in your rice, coconut milk, sea salt, scallion, scotch bonnet pepper, garlic, pimento/allsprice, thyme. Stir to combine.
- Cover your pot with a tight fitting lid. Bring to a boil, then reduce to a simmer at medium heat for about 15 minutes, then to low heat for about 5-10 more minutes until the rice is fully cooked through. Just watch your rice. It may cook in a quicker time period, or it may take a little bit longer. You may need to add in an extra ¼ cup of water in case the liquid boils out before the rice is fully cooked through.
- Remove from heat and let the rice sit, cover still on, for an extra 10 minutes. Taste test and add anything if necessary. Remove the seasonings and enjoy!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
The recipe did not state the amount of peas to use nor what kind of peas should be used. Could you please reply? I would like to try this recipe and am new to vegan cooking.
Thank you.
Hi Joan!
So the peas are the kidney beans! The traditional and cultural name of the recipe is “rice and peas” but it does use kidney beans. Hope that explains it and that you enjoy so much!
I love this recipe! Once you put all the ingredients in the pot, how long do you let it boil? I always have an issue with a lot of residue from the coconut milk is left on the top. So, the top of the rice is mushy, middle part is perfect and bottom is overcooked (hard)
Hi Tasha,
Thank you! Here are the instructions for this:
Cover your pot with a tight fitting lid. Bring to a boil, then reduce to a simmer at medium heat for about 15 minutes, then to low heat for about 5-10 more minutes until the rice is fully cooked through. Just watch your rice. It may cook in a quicker time period, or it may take a little bit longer. You may need to add in an extra ¼ cup of water in case the liquid boils out before the rice is fully cooked through.
Remove from heat and let the rice sit, cover still on, for an extra 10 minutes. Taste test and add anything if necessary. Remove the seasonings and enjoy!
Trying to figure out why that might be happening for you when you usually make it! Here are some ideas/theories:
1) Just be sure you’re truly stirring everything together first.
2) make sure your heat isn’t too high when simmering. If it is it might be messing with the distribution a bit.
3) If this is something that happens to you often I’ll go against my Jamaican ancestors haha and say probably check on it every 5 minutes to ensure everything is still distributed, giving it a stir each time.
Also I’m wondering – Are you using cold coconut milk by chance? I’m wondering if it’s separating when you’ve previously made rice and peas?
Let me know when happens when you make it again this time!! Hope this helps!