This Jamaican Rice and Peas Recipe combines kidney beans, coconut milk, thyme, and Scotch bonnet for a rich, flavorful Caribbean classic.
You know how some dishes have a way of transporting you to another place, even if you’ve never been there? That’s exactly what happened the first time I had Jamaican rice and peas. I was at a friend’s barbecue, standing by the grill, when someone handed me a plate piled high with jerk chicken, fried plantains, and a side of what looked like plain rice.
I took one bite and immediately realized—I had seriously underestimated what I was about to eat. This wasn’t just rice. It was creamy, full of coconut flavor, perfectly seasoned with thyme and allspice, and had a slow, sneaky heat from the Scotch bonnet pepper.
Naturally, I needed to recreate it.
And naturally, I messed it up completely.
I skipped soaking the beans (big mistake). I added too much liquid, making the rice turn into a mushy mess. And somehow, I let the Scotch bonnet burst in the pot, turning my dish from gently spiced to borderline inedible. I learned three very important things that day:
- Patience is key. The flavors need time to build.
- You can’t rush perfectly fluffy rice.
- Don’t underestimate Scotch bonnets. Ever.
After a few more (better) attempts, I finally nailed it. And now, this Jamaican Rice and Peas Recipe is a regular at my table. If you’ve never made it before, don’t worry—I’ve got you covered.
Why You’ll Love This Jamaican Rice And Peas Recipe?
- The coconut milk makes it rich and creamy. This isn’t just rice, it’s flavor-packed comfort food.
- It’s ridiculously versatile. Serve it with jerk chicken, curry goat, or grilled fish—or eat it straight from the pot (no judgment).
- It’s got that authentic Caribbean flavor. Allspice, thyme, and Scotch bonnet give it a slow, warming spice.
- Naturally vegan and gluten-free. No need for substitutions!
Ingredient Notes:
Each ingredient has a purpose, and together, they create something magical.
- Dried Kidney Beans (1 cup, soaked overnight): Freshly cooked beans absorb more flavor than canned ones.
- Water (3 cups): Just enough to cook the beans before adding the rice.
- Onion (1 small, chopped): Adds a sweet depth to the dish.
- Scallions (2, chopped): Essential for that signature Caribbean taste.
- Garlic (3 cloves, minced): Because no good dish starts without it.
- Allspice Berries (5): This one is non-negotiable. It adds warmth and complexity.
- Thyme (5 sprigs): A must for that earthy, herby kick.
- Scotch Bonnet Pepper (1, whole): Adds just the right amount of heat—unless it bursts!
- Fresh Ginger (½ teaspoon, grated): Gives the dish a little zing.
- Kosher Salt (2 teaspoons, plus more to taste): Balances the flavors.
- Black Pepper (½ teaspoon): A little spice to round it all out.
- Coconut Milk (1 can, 13.5 oz): The heart and soul of this dish.
- Long-Grain White Rice (2 cups): Absorbs all the goodness while staying light and fluffy.
Pro Tip: If you’re short on time, you can use canned beans—just reduce the cooking time.
How To Make Jamaican Rice And Peas?
Step 1: Cook the Beans
First things first—rinse and soak your kidney beans overnight. This helps them cook faster and get nice and tender. Drain them, then place them in a large pot with 3 cups of water and bring to a boil.
Step 2: Add the Flavor Base
Once boiling, stir in the onion, scallions, garlic, allspice, thyme, Scotch bonnet, ginger, salt, and black pepper. This is where the magic happens—let it all simmer for about an hour.
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Step 3: Add the Coconut Milk and Rice
When the beans are tender, stir in the coconut milk and bring everything back to a gentle simmer. Add the rice, mix it up, and make sure it’s evenly spread out.
Step 4: Let It Cook
Cover the pot, turn the heat to low, and let the rice simmer for about 30 minutes. Try not to stir it too much—you want fluffy, not mushy.
Step 5: Steam & Serve
Turn off the heat and let the rice sit for 10 minutes. Remove the thyme stems, allspice berries, and Scotch bonnet, then fluff with a fork. Taste and adjust seasoning if needed.
Storage Options:
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Yes, you can freeze it! Just pack it in a freezer-safe bag and store for up to 3 months.
- Reheating: Heat in a pan over low heat, adding a splash of water or coconut milk to refresh it.
Variations and Substitutions:
Want to tweak it? Here are some ideas:
- Use canned beans instead of dried. Skip the soaking and reduce cooking time.
- Try basmati or jasmine rice. A slightly different texture but just as delicious.
- Make it extra creamy. Add an extra ¼ cup of coconut milk.
- Want it spicier? Slice open the Scotch bonnet before adding it!
What to Serve with Jamaican Rice And Peas?
This dish is already a showstopper, but here are some classic pairings:
- Jerk Chicken – The smoky, spicy flavors with creamy rice? Chef’s kiss.
- Curry Goat – A true Jamaican classic.
- Fried Plantains – The sweetness balances the heat.
- Grilled Fish – Light, fresh, and full of flavor.
Frequently Asked Questions:
Can I make this without coconut milk?
Technically, yes—but you’ll lose that signature creamy texture. Use chicken or veggie broth instead.
What if I don’t have Scotch bonnet peppers?
Try a habanero, or add a dash of hot sauce for a milder kick.
Why is my rice mushy?
You might’ve added too much water or stirred too much. Next time, reduce the liquid and resist the urge to stir!
Jamaican Rice and Peas isn’t just a side dish—it’s a flavor-packed experience. Once you try it, you’ll never want plain rice again.
So what are you waiting for? Make a pot, and let me know how it turns out!
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Keep the Flavor Coming – Try These:
Jamaican Rice And Peas Recipe
Ingredients
- 1 cup dried kidney beans rinsed, soaked overnight, and drained
- 3 cups water
- 1 small onion finely chopped
- 2 scallions finely chopped
- 3 garlic cloves minced
- 5 allspice berries
- 5 thyme sprigs
- 1 Scotch bonnet pepper whole
- ½ teaspoon grated fresh ginger
- 2 teaspoons kosher salt plus more to taste
- ½ teaspoon black pepper
- 1 13.5-ounce can unsweetened coconut milk
- 2 cups long-grain white rice
Instructions
Prepare the Beans
- Begin by soaking the dried kidney beans overnight in water. This step helps soften the beans and reduce the cooking time. Once ready, drain the beans and transfer them to a large saucepan with 3 cups of fresh water. Bring the water to a boil over medium-high heat.
Add Seasonings
- Once the beans reach a boil, add the chopped onion, scallions, minced garlic, allspice berries, thyme sprigs, Scotch bonnet pepper, grated ginger, salt, and black pepper. Stir well to distribute the flavors evenly.
Simmer the Beans
- Reduce the heat to low, cover the pot, and allow the beans to simmer for approximately 1 hour or until they are tender. Stir occasionally and add extra water if necessary to ensure the beans do not dry out.
Incorporate the Coconut Milk and Rice
- Once the beans have softened, pour in the unsweetened coconut milk, stirring gently to combine. Bring the mixture back to a gentle simmer, then add the long-grain white rice. Ensure the rice is evenly distributed.
Cook Until Fluffy
- Reduce the heat to low, cover the pot, and let the rice simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is tender. Avoid stirring excessively, as this may cause the rice to become sticky rather than light and fluffy.
Let the Rice Rest and Serve
- Once fully cooked, remove the pot from the heat and allow the rice to steam for 10 minutes. Discard the thyme stems, allspice berries, and Scotch bonnet pepper before fluffing the rice with a fork. Taste and adjust seasoning if necessary. Serve warm.
Notes
- Ensure the coconut milk is gluten-free. While most coconut milk brands do not contain gluten, some may have additives that do. Always check labels for potential cross-contamination.
- Verify the dried beans. Occasionally, dried beans are processed in facilities that handle wheat products. If you are highly sensitive to gluten, opt for beans labeled certified gluten-free.
- Avoid pre-packaged seasoning blends. Using fresh herbs and spices ensures there are no hidden gluten-containing ingredients.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!