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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
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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
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