Jamaican Rice and Peas
This traditional and authentic Jamaican Rice and Peas is so much easier to make than you may think! This step by step tutorial will show you how to make it with added tips.
Jamaican Rice and Peas is a quintessential Jamaican side dish. Found everywhere in Jamaica, it’s almost a requirement at any kind of dinner, get together, or celebration. It is also one of the easiest Jamaican dishes to prepare. It uses coconut milk which gives the dish a delicious flavour, and is seasoned with standard Jamaican seasonings; scallion, scotch bonnet, allspice (pimento berries), thyme, salt and garlic.
My favourite thing about this rice and peas recipe? I did not need to “veganise” it. Jamaican Rice and Peas is naturally vegan. There are so many ways to prepare it, so be sure to check out my notes below, and have fun exploring our culture to find out more about its origins.
It’s difficult giving it a very strict set of instructions to make Jamaican rice and peas because so many small variations can change the cook time a little or quantities needed. Use my instructions as a guideline, 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, the coconut milk, etc. So take note of your own ingredients and enjoy the cooking process, don’t stress it! I guarantee that every Jamaican mother or grandmother has a different variation!
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.
Simple and tasty! I needed the full hour for my peas to soften (I used dry frijol rojo de seda). My family enjoyed it!
Awesome Liz! We’re so happy that you and your family liked it!
Loved this! Simple and easy but great flavor, especially with the jerked tofu. I wasn’t able to find a scotch bonnet so I used a habanero, when I make again if I use a habanero I’ll probably put in two or three instead of one.
Sooooo good!! My family & I loved it! Thank you for your delicious recipes!
Soo happy to hear this Katrina! You’re so welcome!
I left a comment before; this is still a favorite meal in our house that’s made frequently because of its simplicity & how GOOD it is. Question, how would the recipe change if I’m using brown rice?
Hi Katrina,
So happy to hear that!! I’ve never tried with brown rice but I would cook it and check every 15 mins extra since it’ll take longer than white rice, to ensure it doesn’t get mushy. Hope that helps!
Hi! How would the measurements change if I used a slow cooker & brown rice instead?
Hi Katrina!
I just got to respond to your other comment re the brown rice. I’ve never made this in a slow cooker so wouldn’t want to give you incorrect instructions and you end up wasting the food. I would suggest using the instructions associated with a slow cooker rice and peas recipe and then apply it to these ingredients!
I love your recipes, they are good, simple ingredients and fast to prepare and make.
A WINNER of a recipe!! Great enjoyed doing it and eating it! Will make it again. The peas these days don’t take long to cook!
I live in Guam and one of the most popular restaurants out here is Jamaican Grill. I use to hate eating beans growing up, but I absolutely loved it with rice in this dish. It is now a go-to order. Thank you Jessica for sharing this recipe as now I can make it whenever I crave for Jamaican rice.
Can I use a different bean? I don’t like kidney beans.
Hi Donna,
Some people make this rice gungo peas instead!
We used Pinquitos, and they were done in 2 hours, no soaking. Next time we will use Arborio rice, the basmati broke apart too much.. We also slit open our habañero and seasoned with lime juice, salt, and pepper. Yum. For serviing, Texas Pete’s pepper [clear vinegar] sauce was the bomb!