My Flavorful Jamaican Rice Is the Side Dish That Won't Even Last 10 Minutes

Rice and peas, a beloved staple of Jamaican cuisine, combines fluffy rice with tender red kidney beans cooked in creamy coconut milk and seasoned with aromatic herbs like thyme, pimento seed, scallions, and Scotch bonnet. This dish reflects Jamaica’s rich cultural heritage, blending influences from West African, Indian, and Indigenous Caribbean cooking traditions.

Originally a variation of the traditional rice and beans, Jamaican rice and peas evolved with the introduction of coconut milk and local spices, becoming a beloved accompaniment to jerk chicken or fish, and a symbol of the island’s vibrant flavors and culinary creativity. I first learned how to make authentic rice and peas through my sister, Tina, who shares her love of the richness and passion of Jamaican food.

Why You’ll Love It

• It’s all about the flavorful ingredient combination. Here, a blend of coconut milk, thyme, and allspice (pimento) creates a rich, savory flavor.

• It’s a simple, delicious side dish. It’s a relatively easy dish to prepare, but packs a deep, complex flavor profile. Plus, it complements a wide variety of main dishes — especially jerk chicken, oxtail, and fish.

Key Ingredients in Jamaican Rice and Peas

• Aromatic spices: Ingredients like garlic, scallions, and Scotch bonnet peppers give it a fragrant, slightly spicy kick.

• Rice: Typically long-grain white rice is used, but you can also use basmati or jasmine rice for added aroma.

• Peas (kidney beans or gungo peas): “Peas” usually refer to red kidney beans, although pigeon peas (gungo peas) are also common.

• Coconut milk: Makes for a rich, creamy base while providing its signature flavor.

How to Make Jamaican Rice and Peas

1. Prep the peas. Soak dried kidney beans overnight at room temperature.

2. Make the cooking liquid. In a large pot, combine water, thyme, scallions, garlic cloves, garlic powder, onion powder, allspice, whole Scotch bonnet pepper, and salt. Bring to a boil.

3. Cook the beans. Stir in the soaked kidney beans, coconut milk, butter, and vegetable oil, and simmer the beans until tender.

4. Add the rice. Rinse the rice thoroughly under cold water to remove excess starch (this step ensures fluffier rice). Add the rice to the pot, stirring well to mix with the coconut broth and peas.

5. Simmer and cook. Reduce the heat to low, cover the pot tightly with a lid, and let it simmer until the rice is tender and the liquid is absorbed. Avoid lifting the lid too often during cooking. Once tender, let the rice sit covered for 10 minutes off the heat. Remove the Scotch bonnet pepper, thyme sprigs, scallions, and allspice, then use a fork to gently fluff the rice, being careful not to mash the peas.

Helpful Swaps

• Pepper: A habanero pepper can be substituted for the Scotch bonnet.

• Coconut: If you can find it, pick up Grace’s Pure Creamed Coconut. Ever since my sister, Tina, introduced me to it, I have not looked back! It adds extra texture and deliciousness to the rice, ensuring maximum flavor and tastiness.

Storage and Make-Ahead Tips

Leftovers can be refrigerated in an airtight container for up to four days.

What to Serve with Jamaican Rice and Peas

• Jerk Chicken

• Curry Chicken

• Lentil Curry

• Grandma’s Oxtails

• Butternut Squash & Coconut Curry

Jamaican Rice and Peas Recipe

A beloved staple of Jamaican cuisine, this easy side dish combines fluffy rice with tender red kidney beans cooked in creamy coconut milk.

Prep time 15 minutes to 20 minutes

Cook time 1 hour 15 minutes to 1 hour 45 minutes

Makes about 10 cups

Serves 8 to 10

Ingredients

• 1 cup dried dark red kidney beans (about 6 ounces)

• 3 medium scallions

• 2 cloves garlic

• 3 1/4 cups water, plus more for rinsing and soaking

• 5 sprigs fresh thyme

• 1 Scotch bonnet pepper

• 2 teaspoons kosher salt, plus more as needed

• 1 teaspoon whole allspice berries

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 cup canned unsweetened coconut milk, 1 (6 to 8-ounce) can

• 2 tablespoons unsalted butter

• 1 tablespoon vegetable oil

• 2 cups long-grain white rice

Instructions

1. Place 1 cup dried dark red kidney beans in a strainer and rinse. Place the beans in a medium bowl and add enough cool water to cover by about 1 inch. Let soak at room temperature for at least 8 hours or up to overnight.

2. Trim and cut 3 medium scallions in half crosswise. Crush and peel 2 garlic cloves. Place both in a medium pot or medium Dutch oven. Add 3 1/4 cups water, 5 fresh thyme sprigs, 1 Scotch bonnet pepper (leave whole, do not trim), 2 teaspoons kosher salt, 1 teaspoon whole allspice berries, 1 teaspoon garlic powder, and 1 teaspoon onion powder.

3. Bring to a boil over medium-high heat. Meanwhile, drain and rinse the beans (it’s OK if some of them have split).

4. Add the beans, 1 cup canned unsweetened coconut milk, 2 tablespoons unsalted butter, and 1 tablespoon vegetable oil to the pot. Stir to combine and return to a boil. Reduce the heat to maintain a simmer. Cover and cook until the beans are tender but not falling apart, 30 to 60 minutes. Meanwhile, place 2 cups long-grain white rice in a fine-mesh strainer and rinse under cold running water for a minute or so.

5. Add the rice to the pot, stir, and bring to a boil over medium-high heat. Reduce the heat to maintain a low simmer. Cover and cook until the rice is tender, about 35 minutes. Remove the pot from the heat and let sit covered for 10 minutes. Remove and discard the Scotch bonnet, thyme stems, scallions, and allspice. Gently fluff with a fork. Taste and season with more kosher salt as needed.

Recipe Notes

Substitutions: A habanero pepper can be substituted for the Scotch bonnet.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Further Reading

Why People Are Ditching Their Seltzer After a Disturbing Study

The “Beautiful” $3 Flower Tumblers at Walmart People Are Buying 2 at a Time

The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About