Jamaican Rice and Peas

Give your rice a Caribbean makeover with this authentic Jamaican Rice and Peas recipe. It’s a flavor bomb, loaded with a mixture of exotic and tropical tastes.

This easy rice dish is a perfect side for a variety of grilled meats and seafoods, and is an absolute must alongside a spicy batch of Jerk Chicken.

So mix up a glass of your favorite cocktail, and get ready to go on island time…

This Jamaican recipe is certainly one of the most unique rice dishes have tried, as it simmers in coconut milk. This gives it a rich and slightly creamy texture that you don’t find in typical rice recipes.

The generous addition of my aromatics also makes this recipe a total win in our books.

Ingredient Notes

For exact measurements, see the recipe card at the end of the post. Here is what you’ll need:

• White rice – Although regular long grain rice may be more traditional, we always prefer basmati rice for it’s texture and natural aromatic nature.
• Coconut milk – We use reduced fat. You can use full fat, but the lighter version imparts plenty of flavor. If you can get your hands on some fresh coconut milk, go with that.
• Aromatics – Onion, ginger, garlic and scallions.
• Red kidney beans – Though not technically “peas”, they are traditional in this dish. Some cooks use pigeon peas, or gungo peas, in their stead.
• Whole scotch bonnet pepper – For a little kick. If you can’t find it, you can substitute habanero pepper.
• Fresh Thyme – A staple in many Caribbean dishes.
• Allspice berries – One of the most common spices in Jamaican cuisine.  If you can’t find whole berries, add a pinch or two of ground allspice.

How to Make Jamaican Rice and Peas

1. Sauté: Heat oil in a large pot (we use a 5qt dutch oven) over medium high heat. Sauté onion, ginger, garlic, scallions, scotch bonnet pepper, thyme sprigs and allspice for 5 minutes.

TIP: If you prefer a spicier dish, slice open the scotch bonnet pepper.

2. Boil: Add coconut milk and 1.5 cups of water to the pot. Increase temperature to high and bring to a boil.

3. Cook: Stir in rice and drained beans. Reduce heat to medium low. Cover and cook for 20 minutes. While it’s simmering, be sure to check out our collection of favorite Jamaican Recipes!

Serving Suggestions

We love this Caribbean staple rice recipe with a variety of brightly seasoned main dishes. Think…

• Jamaican Curry Chicken
• Jamaican Curry Shrimp
• Skillet Pork Chops
• Blackened Salmon
• Peri Peri Chicken
• Pollo Asado
• Pernil
• and, of course, Jamaican Jerk Chicken and Jerk Shrimp!

Leftovers and Storage

You can refrigerate leftover rice and peas in an airtight container for 3-4 days. When ready to eat, reheat the leftovers in the microwave, or in a lightly oiled skillet over medium heat.

TIP: Cooked rice can grow bacteria quickly if not kept at proper temperature. After cooking, allow rice to come to room temperature, then refrigerate within one hour.

If you wish to freeze the leftovers, spread them evenly on a baking sheet. Place in the refrigerator. Then once it has completely cooled, portion the rice into zip top bags, then freeze.

Tips and Notes for the BEST Caribbean Rice

• Scotch bonnet pepper: This pepper is key to an authentic flavor. If unavailable, habanero is a great substitute, but handle with care as they are very spicy.
• Sautéing: Take your time to sauté the aromatics until they are fragrant. This foundational step is crucial for a deep, developed flavor.
• Freshness counts: Use fresh garlic, ginger, and thyme if possible. The fresher the ingredients, the better the flavor of the dish.
• Coconut milk: Shake the can of coconut milk well before opening to mix the cream and liquid for a consistent texture in the dish.
• Resting time: After cooking, let the rice sit covered for 5-10 minutes. This allows the rice to steam and become fluffy.
• Bean options​: We use canned beans for convenience, but you can use dried kidney beans. Just be sure to soak and cook them according to the package directions before starting this recipe.

Whenever you’re in a tropical mood, take your taste buds to the Caribbean islands, and cook up a big batch of this delicious coconut rice. It’s such a flavorful side dish, it just may outshine the main!

Pin or bookmark this easy recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!

Jamaican Rice and Peas, on our Gypsy Plate… enjoy!

Try these other great Caribbean dishes!
Arroz con Gandules
Bahamian Boiled Fish
Jamaican Pepper Steak
Arroz con Pollo
Trini Curry Chicken
Pollo Guisado
Carne Guisada

Jamaican Rice and Peas

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Jamaican Rice and Peas is a super tasty side dish flavored with coconut milk, aromatics and spices. It's a must alongside Jerk Chicken.

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Ingredients

• 2 Tbsp cooking oil
• ½ small onion, diced
• 3 scallions, diced
• 3-4 garlic cloves, finely chopped
• ½ inch ginger, finely chopped
• 1 scotch bonnet pepper (see note 1)
• 5-6 allspice berries, whole
• 4-5 sprigs fresh thyme
• 1 13.5oz can coconut milk
• 1.5 cups water
• 2 cups long grain rice (see note 2)
• 1 can kidney beans, drained and rinsed

Instructions

1. Heat oil in a large pot (we use a 5qt dutch oven) over medium high heat. Sauté onion, ginger, garlic, scallions, scotch bonnet pepper, thyme and allspice for 5 minutes.
2. Add coconut milk and water to the pot. Increase temperature to high and bring to a boil.
3. Stir in rice and kidney beans. Reduce heat to medium low. Cover and cook for 20 minutes.

Notes

1. In absence of scotch bonnet, you can substitute with habanero. If you prefer spicier rice, slice the pepper with a knife. Otherwise leave it whole.
2. Regular long grain is traditional, but we use basmati.
3. Leftovers can be refrigerated in an airtight container for 3-4 days. Reheat in the mircrowave, or on stovetop over medium heat.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 243Total Fat 14gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 107mgCarbohydrates 26gFiber 4gSugar 2gProtein 6g

Nutrition information calculated by Nutritionix.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.