If you're looking for a delicious and hearty Jamaican side dish, look no further than rice and peas!
Made with rice, red kidney beans, coconut milk, and various seasonings, it's sure to satisfy your hunger.
We'll also give you some ideas of what to serve with rice and peas.
How to make Jamaican Rice and Peas
Continue reading for history and serving suggestions, after the recipe card below to make rice and peas now!
📖 Step by Step Recipe
Jamaican Rice and Peas
Equipment
Ingredients
- 1 tablespoon Coconut / Vegetable / Sunflower Oil
- 1 small Onion - finely chopped
- 2 cloves Garlic - finely sliced
- 2 teaspoon Jerk Seasoning or All purpose seasoning
- 225 ml Water
- 400 ml Coconut Milk
- 400 g Red Kidney Beans - Canned - 240 grams drained - see blog post about using dried beans
- 2 Spring Onions - halved lengthways
- 2 sprigs Thyme
- 1 Scotch Bonnet Pepper - Add more/less to taste - see blog post for substitutes
- 400 grams White Rice - Long grain rice or basmati rice
- 1 Spring Onion - finely sliced
- 1 Lime - To serve
Instructions
- Over medium heat, fry garlic and onions together in oil for 5 mins.1 tablespoon Coconut / Vegetable / Sunflower Oil, 1 small Onion, 2 cloves Garlic
- Meanwhile, wash the rice in cold running water until the water is clear.400 grams White Rice
- Add the water, coconut milk, kidney beans, spring onions, thyme and scotch bonnet and washed rice all to the pan at the same time, turn to high heat.225 ml Water, 400 ml Coconut Milk, 400 g Red Kidney Beans, 2 Spring Onions, 2 sprigs Thyme, 1 Scotch Bonnet Pepper
- Add jerk seasoning, stir and bring to a boil.2 teaspoon Jerk Seasoning or All purpose seasoning
- Stir together one last time, turn the heat down to low.
- Place lid on, and simmer for 10 minutes.KEEP LID ON DO NOT STIR OR PEEK!
- Turn heat off but KEEP LID ON for 10 more minutes, whilst any remaining liquid is absorbed into the rice.
- You can now take off the lid, remove the spring onions, thyme and scotch bonnet.
- Use a fork to fluff up the rice.
- Serve with a sprinkle of raw spring onions and a wedge of lime.1 Spring Onion, 1 Lime
Video
Nutrition
This post was originally posted on 08/03/2022. It has been updated with more advice on ingredients and how to make Rice and Peas recipe. We moved the recipe card up in the post on 25/06/2024 to make it more user-friendly.
Ingredients
Rice and peas are made with long-grain white rice, red kidney beans, coconut milk, onions, garlic, spring onions, thyme, scotch bonnet pepper, Jamaican seasoning, salt and pepper.
- Coconut Milk - For rich flavour, use full-fat coconut milk. Brands like Dunn's River (UK) or Grace (US) are recommended.
- Scotch Bonnet Pepper - This pepper adds fruity heat. It is available at greengrocers or in some supermarkets. Habanero, jalapeño, or serrano peppers can be substitutes. Add whole for mild heat; remove before serving.
- Seasoning - Jamaican jerk seasoning includes allspice, thyme, cinnamon, nutmeg, black pepper, and paprika. Fresh thyme leaves enhance the flavour.
- Rice - Long-grain white rice is ideal. Basmati, jasmine, or long-grain brown rice are good substitutes. Wash thoroughly to remove excess starch.
- Peas - Traditionally, pigeon peas (Gunga peas) are used. Red kidney beans or black-eyed peas are common alternatives. Use canned beans for convenience, rinsed to remove salted water.
Cooking rice and peas
As with most of our rice recipes, we make Jamaican rice and peas, using the rice absorption method.
First gently fry the onion and garlic over medium heat.
Add the long grain rice and all other ingredients with carefully measured amounts of liquid (coconut milk and water).
Bring to the boil over high heat, reduce the heat to simmer.
Cover and cook with the lid on for 10 minutes, do not peek or lift the lid during this time!
Turn heat off still keeping the lid on and allow an additional 10 minutes for the rice to finish cooking.
The remaining liquid is absorbed into the rice during this time. Cooked in this way the rice is tender and fluffy with no need to drain and waste any of the coconut flavourings.
Remove the spring onion, thyme and scotch bonnet pepper. You can chop the chilli pepper up and add some to the rice if you like to make it spicier.
Use a fork to fluff up the rice and separate the grains before serving.
What to serve with rice and peas?
Jamaican rice and peas, traditionally served with jerk chicken or pork. Or as a side dish to other meat or fish mains.
We often serve rice and beans with ackee and saltfish, with a side helping of Fried Plantain. curried goat or even our Jamaican beef patties. We like to add a squeeze of lime too.
What does rice and peas taste like?
Rice and peas, has a sweet nutty taste from the coconut milk combined with the rice, beans and spices.
The scotch bonnet pepper gives rice and pea a mild sweet heat kept whole! Like spicy food?
Cut it in half to allow more heat to absorb the rice from the inner flesh and seeds.
Or cut after cooking and add more to whoever likes it hot!
We hope you enjoy this Jamaican rice and peas recipe, please leave your feedback in the comments below.
Storage
If you have any rice leftover make sure to place in an air tight container and store it in the fridge within an hour of cooking.
Reheat
Rice may only be reheated once and make sure it is steaming hot throughout.
I suggest using a microwave and stirring every minute during heating until hot through.
History of rice and peas
Rice is a popular staple in Jamaica since its introduction to the island.
Many rice dishes are enjoyed on the Caribbean island, rice and peas have become a popular dish throughout the world!
Rice and peas are served as a side dish in Jamaican homes, restaurants, and even at significant events like weddings and parties.
Jamaican Recipes
Looking for more Jamaican recipe ideas? Check out our popular beef patty recipe and our ackee and saltfish recipe.
More rice recipes
Love our absorption method to cook rice? Try out our Indian pilau rice, coconut rice or onion rice.
Or if you want to go back to the basics our simple guide on how to cook basmati rice where you will find all the measurements you need to cook white rice perfectly every time.
Danielle says
Do u put the juice from the kidney beans in with the rice aswell or drain it and use just the beans
Luke and Kay says
We prefer to use a tin of kidney beans. Ready to add into the rice, I recommend draining them and rinsing them to remove the salted water.
Hope you enjoy the recipe 🙂
maninder batth says
Great recipe!
I made some modifications and it adds more flavor
1. I added table spoon of veg bullion powder . It adds amazing breadth to the coconut base
2. I added a teaspoon of freshly ground black pepper as i like a bit of heat.
3. For garnishing, 1 added half cup of fresh parsley, chopped finely
4. Also increased the garlic from 2 cloves to 5 cloves
5. One table spoon of italian seasoning
6. 2-3 tablespoons of salt
Luke and Kay says
Thank you so much for your review, Maninder! We're so glad to hear that you enjoyed the original recipe and found ways to adjust it to your taste. It's always fun to experiment in the kitchen, and we appreciate you taking the time to share your modifications with us. 🙂
Nicole Bescoby says
Oooh this is a great way to make rice extra tasty.
Luke and Kay says
Thank you for trying our Rice and Pea recipe, Nicola! We're glad you enjoyed it. 🙂
Jean says
I love discovering rice recipes, glad to see this a good break from regular white rice. love the veggies here
Kay says
Thank you, jean; this rice has excellent flavours and beats just bland plain rice dishes; enjoy!!
Luna says
I never knew one could make plain rice so tasty, no need for additions!
Kay says
Thanks, Luna, I hope you like our rice and peas recipe; it's delicious with full of lovely flavours 😉
nancy says
nice wholesome side dish! all i need is some protein and lotsa veggies to go with it
Kay says
Thanks, Nancy, that sounds good hope you enjoy our recipe 🙂
Maya says
Thanks for the tips on how to make it more spicy!
Kay says
Thanks Maya, its our pleasure hope you enjoy our rice and peas recipe 😉