Jamaican Rice and Peas
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10 Ingredients
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35 min total
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Serves Serves 6
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Easy
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Jamaican
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Vegetarian
Recipe byThe ZestyPlate Kitchen
The classic Sunday side of rice and kidney beans simmered with coconut milk, thyme, allspice and scotch bonnet until fluffy and fragrant.
Rice and peas is the dish that anchors Sunday dinner across Jamaica. Fluffy rice simmers with kidney beans in coconut milk, scented with thyme, allspice and a whole scotch bonnet. The 'peas' are actually beans, and the result is fragrant, rich and the sort of thing no Caribbean spread feels complete without.
Jump to recipe
Prep 10 min
Cook 25 min
Total 35 min
Easy
Scale:
- 2 cups Rice
- 380g Coconut Milk
- 450g Kidney Beans
- 1 cup Water
- 2 tsp Kosher Salt
- 1/2 tsp Ground Allspice
- 1/4 tsp Black Pepper
- 3 Spring Onions
- 2 sprigs Thyme
- 1 Scotch Bonnet
Nutrition (per serving)
470
kcal
12g
Protein
73g
Carbs
15g
Fat
Estimated per serving. How we calculate this.
Preparation
- Put the rice, coconut milk, kidney beans, water, salt, allspice and black pepper in a large pot and stir until combined. Lay the spring onions, thyme and scotch bonnet on top, and bring to the boil.
- Once it's boiling, turn the heat to low and cover. Cook for 18 minutes over low heat, then take it off the heat and leave the lid on for another 5 minutes.
- Open the lid, remove the spring onion, scotch bonnet and thyme, fluff the rice with a fork, and serve.
Tips from the ZestyPlate Kitchen
- Drop the scotch bonnet in whole and lift it out before serving; just take care not to burst it, or you'll get all the heat.
- Use good full-fat coconut milk for that signature richness.
- Cook the rice low and slow, then let it rest under the lid before fluffing.
- Lay the aromatics on top so you can fish them out easily at the end.
Frequently Asked Questions
In Jamaica 'peas' usually means beans, most often kidney beans, though pigeon peas (gungo peas) are traditional too, especially around Christmas.
Drop the scotch bonnet in whole and lift it out before serving. As long as it stays intact, it lends aroma and a mild warmth rather than fire.
Yes. Traditionally dried kidney beans are soaked and simmered until tender first. Tinned beans are the handy shortcut.
It's the standard partner for jerk chicken, curry goat, oxtail and brown stew, or any Jamaican main with a good sauce.
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