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    Home » Recipes » Sides

    Published: Apr 29, 2023 by Charlotte Singh-Dhanraj · This post may contain affiliate links

    Jamaican Rice and Peas

    Jump to Recipe Print Recipe
    Jump to Recipe

    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! 

    Jamaican rice and peas on table.

    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.

    Jump to:
    • Why You'll Love This Easy Jamaican Rice and Peas Recipe
    • Ingredient Notes
    • How to Make Jamaican Rice and Peas
    • Frequently Asked Questions
    • Expert Tips
    • More Yummy Side Dishes
    • Recipe
    • expert tips

    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!
    Jamaican rice and peas in serving bowl.

    Ingredient Notes

    Ingredients for rice and peas.
    • 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

    Cooking spices in butter.
    • In a large pot Melt butter and brown garlic and spices.
    Toasting rice with spices in pot.
    • Toast rice with garlic and spices.
    Coconut milk and beans added to rice pot.
    • Add red beans and coconut milk and whole pepper.
    Cooked rice and peas.
    • Cook on low heat covered until rice is tender.

    Frequently Asked Questions

    What is Jamaican Rice and Peas?

    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.

    What can I serve with Jamaican Rice and Peas?

    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.

    Is Jamaican Rice and Peas Good for You?

    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!

    Rice and peas being scooped on a spoon.

    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.
    Bowl of rice and peas.

    More Yummy Side Dishes

    Parmesan Truffle Fries

    Asian Broccoli Slaw Salad

    Recipe

    Bowl of Jamaican peas and rice.

    Jamaican Rice and Peas

    Charlotte Singh-Dhanraj
    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Lunch, Side Dish
    Cuisine Jamaican
    Servings 6
    Calories 176 kcal

    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.

    Nutrition

    Serving: 1gCalories: 176kcalCarbohydrates: 38gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 0.3mgSodium: 395mgPotassium: 70mgFiber: 1gSugar: 0.4gVitamin A: 22IUVitamin C: 1mgCalcium: 23mgIron: 1mg
    Keyword jamaican rice and peas
    Tried this recipe?Let us know how it was!

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    About Charlotte Singh-Dhanraj

    Welcome to All You Need is Brunch! I'm Charlotte, professional food photographer and recipe developer here behind these delicious and easy Brunch Recipes with over 20 years of cooking and baking experience!

    Reader Interactions

    Comments

    1. Calista M says

      July 02, 2023 at 3:29 pm

      5 stars
      This recipe was so easy and the flavour was great!

      Reply
      • Charlotte Singh-Dhanraj says

        July 10, 2023 at 12:35 am

        Thank you Calista! So happy you enjoyed!

        Reply

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    Hi, I'm Charlotte! I'm a mom of 4 beautiful boys with BIG appetites! My family and I are obsessed with Brunch so I blog about Brunch Recipes and all the Brunch Ideas you need, for your next Brunch Party including Breakfast, Lunch, Baking, and Cocktails! Learn More

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