This easy take on the classic Jamaican Rice and Peas will come together quickly with pantry ingredients and an optional scotch bonnet or habanero pepper. Coconut rice and warming spices will have you dreaming of the islands!
This popular dish in Jamaican cuisine is the perfect compliment to my Air Fryer Jerk chicken, as a BBQ side dish, or as a satisfying vegetarian main dish all on its own!
This Jamaican Rice and Peas Recipe is a flavorful side dish that is great for serving a crowd. I love making it for summer entertaining with a tropical vibe.
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Why You'll Love This Easy Jamaican Rice and Peas Recipe
This recipe for Jamaican Peas and Rice is:
- Not the most authentic Jamaican rice recipe but a speedy version of the classic that can be made whenever a craving strikes not sacrificing flavor.
- A great side to serve a crowd that pairs great with any grilled protein or also works as a vegetarian main dish.
- A one pot recipe! It makes for easy cleanup!
Ingredient Notes
- Fresh Garlic Cloves- fresh garlic adds so much flavor to this rice. If you are in a rush you can use garlic powder or prepared chopped garlic.
- Butter - I like to toast the spices, garlic, and rice in a little butter for added flavor and color. Feel free to substitute olive oil.
- Salt - you can also season with black pepper if you like.
- Dried Thyme - for convenience, I use dried thyme in this recipe but feel free to use fresh thyme if you prefer.
- Allspice - this spice gives the dish its Jamaican flair, don't skip it! You can use allspice berries but the ground allspice is quick and easy!
- Ground Ginger
- Onion Powder - traditionally green onions are used, but you can use any onions you prefer. Onion powder saves time.
- Long grain white rice - long grain rice is what is used traditionally but feel free to use brown rice however, the cooking time will need to be adjusted.
- Dark Red Kidney beans, rinsed and drained (you can also use cooked dried beans for a more traditional approach). You could also substitute gungo peas another popular legume in Jamaican food.
- Unsweetened coconut milk- I used canned coconut milk (full fat) for this recipe for a rich coconut flavor you can use lite coconut milk if you prefer. If you have the privilege of fresh coconut milk, absolutely use it!
- Water
- Scotch bonnet or habanero pepper - I add this whole scotch bonnet pepper whole to the rice while it is cooking, be sure there is no bruising on the skin, or the rice can become very spicy.
How to Make Jamaican Rice and Peas
- In a large pot Melt butter and brown garlic and spices.
- Toast rice with garlic and spices.
- Add red beans and coconut milk and whole pepper.
- Cook on low heat covered until rice is tender.
Frequently Asked Questions
Jamaican Rice and Peas is a traditional Jamaican dish made with rice, kidney beans, coconut milk, and a variety of seasonings. Using a scotch bonnet or habanero pepper adds some kick to the rice. Jamaicans refer to the kidney beans as "peas" in this dish.
Jamaican Rice and Peas can be served as a side dish with a variety of classic Jamaican dishes, such as jerk chicken curry goat, or with grilled meats and vegetables. Jamaican brown stewed chicken and fried fish are other great options. It also makes a great vegetarian main dish.
Jamaican rice and peas can actually be a healthy dish if it's made with the right ingredients and in the right amounts. The dish usually consists of rice, kidney beans, coconut milk, and a variety of herbs and spices.
Rice and beans are both great sources of complex carbs, fiber, and plant-based protein, while coconut milk has healthy fats, and the herbs and spices used in Jamaican cooking, like thyme and scallions, have their own health benefits.
However, some versions of Jamaican rice and peas may have added salt, sugar, or processed ingredients, which can take away from their nutritional value.
All in all, if you prepare it with whole, unprocessed ingredients and in moderation, Jamaican rice and peas can be a yummy and healthy meal!
Expert Tips
- The cooking time for the rice may be different depending on your stove. If it's not fully cooked after 20-25 minutes, just add a little bit of boiling water (about a quarter cup) and let it cook for another 5 minutes with the lid on.
- This recipe usually calls for dried red beans, but I soaked them overnight and pre-cooked them on the stovetop for about 50 minutes before following the rest of the recipe. If you're short on time, canned beans are a good alternative.
- I used onion powder to save time in this recipe, but you can totally use traditional scallions or any other type of onion you prefer. Just cook it with the garlic and spices in step 1.
- The Habanero or scotch bonnet pepper is optional in this recipe, but it's traditional and adds a great flavor. Just make sure it's not cut or bruised or it'll make the dish really spicy.
- Leftover rice can be stored in an airtight container for 3-4 days in the refrigerator.
More Yummy Side Dishes
Recipe
Jamaican Rice and Peas
Equipment
- dutch oven
- bamboo spoon
Ingredients
- 1 clove garlic crushed
- 1 tablespoon butter
- 1 teaspoon salt or to taste
- 1 teaspoon thyme
- 1 teaspoon allspice
- ½ teaspoon ground ginger
- 1 teaspoon onion powder - traditionally scallions are used but you can use any onions you prefer. Onion powder saves time.
- 1 ½ cups long-grain white rice rinsed and drained
- 1 can 15 ounces dark kidney beans, rinsed and drained (you can also use cooked dried beans for a more traditional approach).
- 1 can 14 ounces unsweetened coconut milk
- ¾ cup water
- 1 scotch bonnet or habanero pepper be sure there is no bruising on the skin or rice can become very spicy
Instructions
- Melt butter with garlic and spices in a stock pot over medium heat until the garlic turns fragrant and golden.
- Then, lightly toast the rice with spices in the pan for approximately 1 minute.
- Next, mix in the beans, coconut milk, and water, and place the Habanero or Scotch Bonnet pepper on top.
- Stir the rice and beans mixture until it is well combined, and bring it to a simmer.
- Lower the heat and cover the pot, then cook for 15 to 25 minutes until the rice is cooked and the liquid is absorbed.
- Finally, use a fork to fluff rice and serve!
Notes
expert tips
- The cooking time for the rice may be different depending on your stove. If it's not fully cooked after 20-25 minutes, just add a little bit of boiling water (about a quarter cup) and let it cook for another 5 minutes with the lid on.
- This recipe usually calls for dried red beans, but I soaked them overnight and pre-cooked them on the stovetop for about 50 minutes before following the rest of the recipe. If you're short on time, canned beans are a good alternative.
- I used onion powder to save time in this recipe, but you can totally use traditional scallions or any other type of onion you prefer. Just cook it with the garlic and spices in step 1.
- The Habanero or scotch bonnet pepper is optional in this recipe, but it's traditional and adds a great flavor. Just make sure it's not cut or bruised or it'll make the dish really spicy.
- Leftover rice can be stored in an airtight container for 3-4 days in the refrigerator.
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