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Delicious Jamaican Rice and Peas served in a bowl with fresh herbs

Jamaican Rice and Peas

A beloved Caribbean dish featuring tender red kidney beans and fluffy rice infused with coconut milk and spices.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Caribbean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup dried red kidney beans, soaked overnight Soaked for at least 8 hours
  • 3 cups water Add up to 4 cups to cover the peas while boiling
  • 2 cups uncooked long-grain rice Jasmine or basmati rice can be used for added fragrance
  • 13.5 ounces full-fat coconut milk Use full-fat for creaminess
  • 1 teaspoon sea salt
  • 3 stalks scallion, cut or torn in half
  • 1 piece scotch bonnet pepper Remove before serving for milder flavor if desired
  • 2 cloves garlic
  • 1 teaspoon pimento berries/allspice
  • a few sprigs thyme

Method
 

Preparation
  1. Rinse your soaked kidney beans thoroughly in a sieve, strainer, or colander. Discard the soaking water.
  2. Cover the beans with 3 cups of water and bring to a boil. Simmer at medium heat for 30-60 minutes until tender. If needed, add up to 1 extra cup of water.
Cooking
  1. Add the rice, coconut milk, sea salt, scallion, scotch bonnet pepper, garlic, pimento/allspice, and thyme to the pot. Stir to combine.
  2. Cover with a tight-fitting lid. Bring to a boil, then reduce to a medium simmer for 15 minutes.
  3. Lower the heat and cook for an additional 5-10 minutes, or until the rice is cooked through. You can add ΒΌ cup of water if needed.
  4. Remove from heat and let sit covered for 10 minutes. Before serving, remove the seasonings.

Notes

To store leftovers, let the dish cool then transfer to an airtight container. Refrigerate for up to four days or freeze for three months. Reheat in the microwave or stovetop, adding water if needed. Tips: Soaking beans reduces cooking time, and mashing some beans into the rice can create a creamier texture.