Jamaican rice and peas — the classic Sunday side of rice and kidney beans simmered with coconut milk, thyme, allspice and scotch bonnet until fluffy and fragrant.
Jamaican rice and peas is the heart of Sunday dinner across the island — fluffy rice simmered with kidney beans in creamy coconut milk, scented with thyme, allspice and a whole scotch bonnet. Despite the name, the 'peas' are beans, and the result is fragrant, rich and utterly comforting. No Caribbean feast is complete without it.
Prep 10 min
Cook 25 min
Total 35 min
Easy
- 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
Video
Preparation
- Add the rice, coconut milk, kidney beans, water, salt, allspice and black pepper to a large pot and stir until combined. Lay the spring onions, thyme and scotch bonnet on top, and bring to the boil.
- Once boiling, reduce the heat to low and cover. Cook for 18 minutes over low heat, then remove from the heat and leave the lid on for a further 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
- Cook the scotch bonnet whole and remove it before serving for flavour without overwhelming heat — just don't burst it.
- Use good full-fat coconut milk for the signature richness.
- Cook the rice low and slow, then let it rest covered before fluffing.
- Lay the aromatics on top so they're easy to fish out at the end.
Frequently Asked Questions
In Jamaica, 'peas' commonly refers to beans — usually kidney beans, though pigeon peas (gungo peas) are also traditional, especially at Christmas.
Add the scotch bonnet whole and lift it out before serving. As long as it doesn't burst, it lends aroma and mild warmth rather than fire.
Yes — traditionally dried kidney beans are soaked and simmered until tender first. Tinned beans make a convenient shortcut.
It's the classic partner for jerk chicken, curry goat, oxtail and brown stew — any Jamaican main with a good sauce.
