Jamaican Rice + Peas

Get ready to take your taste buds on a trip to Jamaica with this delicious Jamaican Rice + Peas recipe. Packed with creamy coconut milk, fragrant spices, and tender red beans, it's a dish bursting with Caribbean flavor. Whether you serve it as a side or make it the star of the meal, it's sure to satisfy your cravings for something exotic + comforting. Totally Gluten-free + Dairy-free Option.

I'm super excited to share this classic Jamaican recipe with you all—Jamaican Rice + Peas! I LOVE that my Jamaican recipes are always hit on the site and that y'all actually enjoy them as much as I love sharing them. And since you all went crazy for my Jamaican Fried Dumplings and Authentic Jamaican Curry Chicken last month i just had to share another classic!

Rice + peas is a dish that holds a special place in my heart, as it was always a staple side dish on our family table growing up. Despite its name, this classic uses red kidney beans --- not peas, which are affectionately called "peas" in Jamaican culture. Haha. And the coconut-infused rice is absolutely heavenly!

I adore serving this dish as a side or prepping it for weekday lunches. You can even use it as a base for a grain bowl, like my Jamaican Power Bowl! It's meatless and can easily be made dairy-free with vegan butter. Quick, easy, family-friendly, and bursting with Jamaican flavor! It's a total win-win in my house!

What Are Jamaican Rice + Peas?

Jamaican Rice + Peas is a classic Caribbean dish consisting of rice cooked with coconut milk, flavored with herbs, spices, and cooked with kidney beans. Despite the name, it's actually made with beans, with red kidney beans being the traditional choice. It's a staple side dish in Jamaican cuisine, loved for its rich flavor + creamy texture.

Why You Will LOVE Jamaican Rice + Peas?

• Coconut-infused goodness that's both comforting + exotic
• Perfect pairing for your favorite Jamaican dishes or any meal
• Brings a taste of island life to your kitchen
• Crowd-pleaser at family gatherings + potlucks
• Makes meal prep a breeze for busy weeknights
• Offers a delicious twist on traditional rice dishes
• Simply put, it's DELICIOUSNESS on a plate!

How To Make Jamaican Rice + Peas

Rinse the rice well in a strainer (This makes sure the rice isn't gluggy). Then melt butter in a pot, sauté garlic and onions until fragrant. Add pimento seeds, water, and coconut milk, bringing to a boil. Stir in rice, kidney beans, scotch bonnet, thyme, and salt. Simmer covered for 20-25 minutes, stirring occasionally. If needed, add water. Once rice is tender, let it rest, then fluff with a fork. Serve and enjoy!

Ingredients

RICE + PEAS:

• Basmati rice. You can also use long grain white rice.
• Red kidney beans. I use canned, make sure it's drained + rinsed. (See notes below for dried beans option)
• Butter. Unsalted is best. You can also use your fave dairy-free/vegan butter to make this whole dish vegan.
• Onion. Adds a nice aromatic sweetness.
• Garlic cloves. Minced.
• Thyme. Use fresh sprigs for the best flavor.
• Pimento seeds. You can also sub with 1 teaspoon ground allspice.
• Full-fat coconut milk. This adds a nice creaminess to the dish.
• Scotch bonnet pepper. Pierced with a knife or fork.
• Sea salt. To taste.

SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS JAMAICAN DISH!

Here, I’ve curated a list of baking + cooking essentials that I use to achieve my favorite dishes, especially with this Jamaican Rice + Peas. Everything from my skillet, pan, wooden spoons, parchment paper, and more. SEE THEM HERE!

What To Serve With Rice + Peas

I love enjoying rice and peas as a side to some of my favorite Jamaican dishes. It's totally delicious by itself, but here are some delicious options to enjoy it with, both Jamaican and non-Jamaican ---

• Jerk Chicken --- The bold flavors of jerk seasoning complement the creamy rice + peas perfectly.
• Roasted veggies or roasted chickpeas
• Shredded chicken
• Enjoy some crispy + comforting fried dumplings alongside.
• Patties!! My faves are Spicy Jamaican Beef Patties, or for a meatless option Vegan Jamaican Beef Patties and Flaky Jamaican Curry Chickpea Kale Veggie Patties are equally delicious.
• An aromatic + flavorful Authentic Jamaican Curry Chicken goes beautifully with rice + peas.

Can I Make The Rice + Peas Less Spicy?

Of course! The level of spiciness can vary depending on personal preference and the recipe. Traditional Jamaican Rice + Peas often include Scotch bonnet pepper, which can make the dish quite spicy. However, you can adjust the amount of pepper or omit it entirely to control the heat

Can I Use Dried Kidney Beans?

Absolutely ---- When using dried beans, be sure to soak about 3-4 cups of red kidney beans in a pot or bowl covered with water overnight. To begin cooking, rinse the soaked beans and add fresh water to a pot along with beans. Boil for the first 10 minutes and then reduce the heat and let simmer for 50-60 minutes or until kidney beans are tender. Drain and set aside to add to the rice halfway once cooking.

Jamaican Rice + Peas Q + A's

More Mouthwatering Jamaican Recipes

Now that you're on a flavor kick with this Jamaican Rice + Peas recipe, give these other Jamaican recipes that your entire family will love a try next:

• Jamaican Brown Stew Chicken
• Crispy Baked Jerk Potato Wedges
• Vegan Jamaican Beef Patties
• Jamaican Rum Punch Mocktail
• Vegan Jamaican Stew Peas
• Spicy Jamaican Beef Patties
• Creamy Jamaican Shrimp Rasta Pasta
• Jamaican Vegan Peanut Punch
• Jamaican Rum Cream
• BBQ Jerk Salmon Burgers 

MADE OUR RECIPE(S)?

If you tried this Jamaican Rice + Peas recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!

Jamaican Rice + Peas

June 22, 2024 •

By Shanika

No ratings yet

Get ready to take your taste buds on a trip to Jamaica with this delicious Jamaican Rice + Peas recipe. Packed with creamy coconut milk, fragrant spices, and tender red beans, it's a dish bursting with Caribbean flavor. Whether you serve it as a side or make it the star of the meal, it's sure to satisfy your cravings for something exotic + comforting. Dairy-free Option.

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Serves: 6 servings

Units:

US Customary|Metric

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Ingredients

RICE + PEAS:

• 2 cups basmati rice or long grain white rice
• 2 (15 oz.) cans red kidney beans, drained + rinsed (See Notes for dried beans option)
• 3 Tbsps unsalted butter
• 1 small onion, chopped
• 3 garlic cloves, minced
• 3-4 fresh thyme sprigs
• 1 teaspoon pimento seeds (You can sub with 1 teaspoon ground allspice)
• 1 (14 oz.) can full-fat coconut milk
• 1 cup water
• 1 scotch bonnet pepper, pierced with a knife or fork
• 1 teaspoon sea salt, to taste

Instructions

RINSE + DRAIN RICE:

• In a large strainer, add the rice and wash thoroughly with cold water, at least 3-4 times and then drain any excess water.

TO COOK THE RICE + PEAS:

• In a dutch oven or large pot over medium-high heat, add the butter and let it melt. Once melted, add the garlic and chopped onions, sautéing until fragrant and translucent, about 1-2 minutes. Add the pimento seeds, water, and coconut milk, stirring everything together and bring to a boil.
• Once boiling, add in the rice, kidney beans, scotch bonnet, thyme sprigs, and salt and reduce the heat to a simmer and cover it and cook for 20-25 minutes, stirring occasionally. NOTE: Add additional ¼ cup of water after awhile if the liquid dries out and the rice isn't tender and cooked through yet.
• Once the rice is cooked through + tender once tested, remove from heat and let it sit for 5 minutes to "rest".
• Fluff the rice with a fork and serve in your favorite meal.
• Bon Appetit!

Tips & Tricks

• STORAGE: Leftovers can be stored in an air-tight container for up to 3-4 days. Reheat in the microwave or stovetop when ready to serve.
• DRIED KIDNEY BEANS: When using dried beans, be sure to soak about 3-4 cups of red kidney beans in a pot or bowl covered with water overnight. To begin cooking, rinse the soaked beans and add fresh water to a pot along with beans. Boil for the first 10 minutes and then reduce the heat and let simmer for 50-60 minutes or until kidney beans are tender. Drain and set aside to add to the rice halfway once cooking.

Nutrition

Calories: 58kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 391mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 221IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 0.2mg

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