Jamaican Rice and Peas is an extraordinary rice and beans dish packed with protein and fiber. The fruity, woodsy, savory flavors deliver a Caribbean vacation in the comfort of your own home. Add baked or jerk chicken to this beautiful Caribbean feast for a culturally rich experience.
If you love rice, you’ll love Jamaican Rice and Peas even more. Rice is a staple at my house, but I love one-pot meals for easy cleanup. And Meat-free Friday is the perfect opportunity to whip up this recipe.
Caribbean food, especially Jamaican, reminds me of my own beloved Africa. And I could eat peas and rice every day. So, I always make a big batch and freeze enough for later. I need a bigger freezer.
What Is Jamaican Rice and Peas?
This recipe is very similar to its African cousin, rice and beans. While the ingredients are slightly different, the idea is the same. It’s so well-loved in Jamaica that people serve it for Sunday dinner and special occasions.
Why peas instead of beans? Well, peas and beans are both legumes, and some of us use the words peas and beans interchangeably. Pigeon peas (gandules in Puerto Rico) are in many traditional versions. However, kidney beans are the classic ingredient in an authentic Jamaican rice and peas recipe.
Recipe Ingredients
- Kidney Beans – Canned or dried kidney beans both work fine. If using dried, please soak them overnight and discard the soaking water.
- Flavor – Yellow onion, green onions, garlic, bay leaves, thyme, allspice, and the classic S&P deliver a soul-satisfying taste.
- Coconut Milk – Unsweetened coconut milk provides the tropical taste of the islands. You can make homemade coconut milk for even better flavor. You can also substitute the coconut milk with vegetable or chicken broth.
- Rice – I prefer long-grain white rice, but you can use brown rice for something more substantial.
- Scotch Bonnet Pepper – This pepper is HOT, so I usually put it whole instead of chopping it. That way, I can get its flavor without burning my hands or little ones’ sensitive tongues. I use a habanero pepper if I can’t find a scotch bonnet.
How to Make Jamaican Peas and Rice
- Soak – Pick out any debris and little stones from the beans. Add them to a medium pot or bowl and let them soak overnight for faster cooking. (Photo 1)
- Drain – When ready, drain the beans and discard the soaking water. Rinse well. (Photo 2)
- Season – Add soaked beans to a large pot with yellow onions, green onions, minced garlic, bay leaves, thyme, salt, and allspice, and then add the water. (Photo 3-4)
- Simmer – Cook covered on medium-high heat until beans are tender—50-60 minutes or more. Do a taste test before proceeding.
- Rice – Pour in the coconut milk, rice, and scotch bonnet or habanero. (Photo 5)
- Simmer – Bring the pot to a boil, reduce heat to medium-low, and cover. Simmer until the liquid has been absorbed and the rice is tender (18 minutes or more). If rice starts drying out, add water as needed. (Photo 6)
- Fluff – Remove the pot from the stove. Add butter or coconut oil, if desired, and discard bay leaves. Fluff thoroughly with a fork.
- Serve – Garnish with green onions and serve.
Recipe Variations
- Legume swap – The same amount of black-eyed or pigeon peas (gungo peas) can replace kidney beans. All are rich in protein, vitamins, and minerals.
- Brown rice may take longer to cook, but it offers a nutritious alternative. Add 30 minutes to the cooking time, but keep an eye on the moisture level just in case.
- Slow Cooker Rice and Peas – Boil your soaked beans for 15 minutes before adding them to the slow cooker. Add the remaining ingredients, then cover and cook on low for 6-8 hours.
- Instant Pot Jamaican Rice and Peas – Add all the ingredients to your pressure cooker and stir. Seal the lid and pressure cook on high for about 25 minutes. Allow the pressure to release naturally for about 15 minutes, and it should be ready. Carefully open the lid after the pressure has completely released; remove the bay leaves, thyme sprigs, allspice berries, and scotch bonnet; and fluff with a fork.
Tips and Tricks
- You have more control over the ingredients with dried beans. But don’t worry if you only have time for canned ones. Drain and rinse the beans. Add them to the pot along with the seasonings, coconut milk, and rice, and simmer until the rice is tender.
- Rinse your rice to eliminate the extra starch for fluffier rice.
- Rinse the beans well and pick out little stones and debris so no one cracks a tooth.
- Wear gloves and avoid touching your eyes and lips if you decide to chop your scotch bonnet pepper. Experience is a good teacher.😬
- Add the coconut milk after the beans are cooked to prevent curdling.
Making Ahead Instructions
There are two ways you can make this recipe ahead. Follow the recipe all the way to the end, and let it cool completely. Then, store your peas and rice in an airtight container for up to four days in the fridge or up to three months in the freezer.
The second way is to cook and store the beans and rice separately. Then thaw overnight if frozen and reheat them together in a saucepan.
Serving and Storage Instructions
Leftover Jamaican peas and rice last well-packaged in the fridge for 4-5 days or freezer for a couple of months. I like freezing it in meal-sized packages for quick weeknight meals.
Reheat it in the microwave or on the stovetop in a saucepan. You may want to add a tablespoon of water if the rice starts drying out.
FAQs
It’s cultural. Just like different regions in the States have other names for things, Jamaicans call kidney beans peas. Not even Jamaicans really know why; it’s just how it is.
Pork is a popular Jamaican dish, especially jerk pork. However, the Rastafarians prefer a vegetarian lifestyle and don’t eat pork. That said, jerk pork is a great addition to this meal.
Long-grain rice is the rice of choice because it stays fluffier, while short-grain rice can get pretty sticky (think sushi).
What to Serve With Jamaican Peas and Rice
Curry goat or jerk chicken delivers the perfect main dish for extra protein. Callaloo is a traditional side dish in the Caribbean, but you could use collard greens instead. And a batch of skillet cornbread never hurts.😉
More Savory Caribbean Recipes to Love
Conclusion
Are you ready for a taste of the islands with Jamaican peas and rice? Please let me know what you think in the comments and Pin it. I love hearing from you.
Watch How to Make It
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This blog post was originally published in April 2021 and has been updated with additional tips, new photos, and a video.
Jamaican Rice and Peas
Ingredients
- 1 cup (180g) dried kidney beans (can be substituted with canned kidney beans)
- ½ medium yellow onion, sliced
- 2-3 green onions, diced
- 1 tablespoon (9g) garlic, minced (about 3-4 cloves)
- 2 bay leaves
- 3-4 sprigs thyme, minced
- 2 teaspoons salt
- 7 whole allspice berries (AKA pimento seeds)
- 3 cups (709ml) water
- 1 13.5-ounce can unsweetened coconut milk
- 2 cups (400g) long-grain white rice (or replace with brown rice)
- 1 whole scotch bonnet pepper
Instructions
- Add the dried beans to a medium pot or bowl and let them soak overnight for even cooking.
- When ready to cook, rinse and drain beans, making sure they're free of debris.
- Add soaked beans to a large pot with onions, green onions, minced garlic, bay leaves, thyme, salt, and allspice. Add water.
- Cook covered on medium-high heat until beans are tender, 50-60 minutes or more. Do a taste test before proceeding with the rest of the ingredients.
- Pour in coconut milk, rice, and scotch bonnet pepper (I used habanero pepper).
- Bring the pot to a boil, reduce heat to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, 18 minutes or more. If the rice dries out, add water a little at a time as needed.
- Remove the pot from the stove, add butter or coconut oil if desired, and discard bay leaves—fluff thoroughly with a fork.
- Garnish with green onions and serve.
Tips & Notes:
- You have more control over the ingredients with dried beans. But don’t worry if you only have time for canned ones. Drain and rinse the beans. Add them to the pot along with the seasonings, coconut milk, and rice, and simmer until the rice is tender.
- Rinse your rice to eliminate the extra starch for fluffier rice.
- Rinse the beans well and pick out little stones and debris so no one cracks a tooth.
- Wear gloves and avoid touching your eyes and lips if you decide to chop your scotch bonnet pepper. Experience is a good teacher.
- Add the coconut milk after the beans are cooked to prevent curdling.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
julie vibert says
can this be done in a pressure cooker? and if so would you know timings
Imma says
Hi Julie,
Yes, you can do this in a pressure cooker. If you use brown rice, you can cook both the beans and rice together for about 25 minutes, then let it do a natural release for 10-20 minutes. If using white rice, I would cook the beans and rice separately and mix them after cooked. Hope that helps:)
Sarah says
How many people does the recipe serve approximately? Thank you.
Imma says
It serves approximately four people. Thanks for catching that. I have fixed it.
Nas says
First time I made Jamaican dish today. Thank you. It turned out great. It was an easy recipe compared to other j. Rice recipes I came across in the net.
Imma says
Aww! Thank you so much for your love and support:) I have many other Jamaican recipes, if you try I am sure you would love them too!
Lucia smith says
I love Jamaican Rice and Peas- An extraordinary rice dish, however, I love using the dish with grass-fed ghee to add more flavor in the rice recipe. Ghee is nutritious and naturally flavorful. I love the rice recipe cooked with ghee.
Imma says
Thank you, Lucia!! am happy to see your comment. Stay tuned and have more amazing recipe:)
terri mercieca says
I made this for my teams lunch and they loved it! thank you
Imma says
Sounds amazing. You should try some more recipes, I am sure your team would also like.
Carol says
Beautiful recipe enjoyed it very much.thank you ❤️
imma africanbites says
Thank you, Carol. I’m glad you like it.
Angie says
Made this for.my half jamaican fiance and he loved it.
Immaculate Bites says
Glad he loved it, Angie! Thank you for trying my recipe 🙂
Benedicta says
Thanks so much Imma for walking me down the memory lane! I am a Nigerian privileged to be taught by a Trinidadian (aside my mum who is also a good cook). All these recipe types really made my day. My family and I can explore all these Cuisines
Thanks for not making me to miss the then Caribbean cook too much, more Grace to you!
Immaculate Bites says
Aww thank you for your kind words, Benedicta!
Annie says
Where are the peas?
Immaculate Bites says
Hi Annie! The “peas” are actually beans as is with the authentic Jamaican Rice and Peas.
Andrew says
Looks delicious
Mara says
I really loved this recipe, since covid I have been trying lots of new recipies, this one I loved, thank you
Immaculate Bites says
Thank you, Mara!! I hope you enjoy my recipes! 🙂
Moria Feighery-Ross says
Question! If using canned beans, how much do I decrease the water and how long should I simmer beans, onions, garlic, and seasonings before adding coconut milk and rice? I’m forging ahead with 1c less water. Hope it works!
Immaculate Bites says
Hello Moira! That should work same as with the dried kidney beans. Let me know how it turns out 🙂
Marion nassy says
I have net ever come across such thoroughly detailed recipes . Your site is well organized and great to follow . What a wonderful site you have .
Immaculate Bites says
I appreciate this, Marion! Thank you 🙂
Kamala Vaughn says
just a tip, I am a Jamaican, we don’t put onion in our rice and peas.
Garlic, scallion, pimento seeds, scotch bonnet pepper, thyme, sugar, butter salt, and coconut milk. (you can also add a piece of ginger if that’s your taste). the coconut must be properly boiled before adding the rice.
Immaculate Bites says
Thank you for sharing, Kamala! 🙂
Joanie says
You noted scallions. Isn’t that in the onion family? Just milder taste.
ImmaculateBites says
Yess 🙂
Mark Burns says
Jamaican rice and peas has been a favorite dish of mine for the longest! Thank you for sharing its Akan roots. My family has roots in the Ashanti tribe, so the extra info is appreciated.