Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 cup (165 grams) dried kidney beans; 3 cups (24 fluid ounces) water; 1 (13.5-fluid ounce / 400 ml) can unsweetened coconut milk; ¾ cup finely chopped yellow or brown onion; ⅓ cup thinly sliced scallions (green onions); 3 cloves garlic; 1 teaspoon minced fresh ginger; 1 Scotch bonnet pepper or habanero pepper; 5 sprigs fresh thyme; 5 whole allspice berries; 2 teaspoons kosher salt; ½ teaspoon ground black pepper; 2 cups (350 grams) uncooked long-grain white rice

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
8 servings
Calories
326 kcal
Course
Side Dish
Cuisine
Jamaican, Caribbean

Jamaican Rice and Peas

Megan Mendez

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Jamaican Rice and Peas is an extremely traditional and popular dish perfect for a Caribbean feast. This straightforward and easy-to-follow recipe will transform basic kidney beans and rice into into perfect authentic side dish for jerk chicken, brown stew chicken, curry, and so much more.

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Ingredients

Servings

1 cup (165 grams) dried kidney beans soaked overnight (or minimum 8 hours) in cool water, then drained and rinsed
3 cups (24 fluid ounces) water
1 (13.5-fluid ounce / 400 ml) can unsweetened coconut milk (preferably full-fat)
¾ cup finely chopped yellow or brown onion (about 1 small)
⅓ cup thinly sliced scallions (green onions) (about 3 scallions), plus more for garnish
3 cloves garlic minced or crushed
1 teaspoon minced fresh ginger
1 Scotch bonnet pepper or habanero pepper left whole
5 sprigs fresh thyme
5 whole allspice berries (aka pimento seeds)
2 teaspoons kosher salt plus more as needed
½ teaspoon ground black pepper
2 cups (350 grams) uncooked long-grain white rice

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Instructions

In a medium pot, add the soaked and rinsed kidney beans and cover with the water. Bring to a boil over medium-high heat.
Stir in the coconut milk, onion, scallions, garlic, ginger, Scotch bonnet, thyme, allspice, salt and pepper. Bring the mixture to a simmer, then cover, lower the heat and continue to simmer until the beans are just tender, about 35 to 40 minutes. Check the beans periodically and be careful not to overcook them as they will continue to cook in the next step.
Stir in the rice, bring the mixture back up to a simmer, then cover and continue to cook over low heat until all the liquid is absorbed and the rice is tender, another 25 to 30 minutes.
Remove the pot from the heat and, with the lid still on, rest for about 10 minutes to allow the rice to steam. Discard the Scotch bonnet, thyme stems, and allspice berries. Fluff thoroughly with a fork and season with additional salt if needed. Garnish rice and peas with sliced scallions and serve.

Notes

Scotch bonnet chiles are most authentic to Jamaican cuisine, however habaneros are a good substitution and are easier to find in most supermarkets. That's what I use here. Make sure to leave the pepper whole, don't cut or pierce it, and be careful it doesn't break while cooking your rice and peas, otherwise your dish can become very spicy.
The addition of coconut milk sometimes leaves a creamy film over the top of the rice after it's done cooking. This is totally normal and fine. Once you fluff the rice, it's distributed throughout the dish.
To me, one of the most important steps in making rice and peas is making sure not to overcook the beans. Taste one periodically starting around 25 to 30 minutes into cooking. I usually cook them until they are almost perfectly tender but still a few minutes shy of done. They will continue to cook with the rice, so you don't want to overdo it.

Nutrition Information

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Calories 326kcal (16%) Carbohydrates 51g (17%) Protein 10g (20%) Fat 9g (14%) Saturated Fat 8g (40%) Sodium 293mg (12%) Potassium 429mg (12%) Fiber 8g (32%) Sugar 3g (6%)