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This Jamaican rice and peas is a fragrant one pot rice dish. It blends creamy coconut, aromatic thyme, and the earthy comfort of red kidney beans. This side dish brings warmth, nostalgia, and that unmistakable island flavor.
Key ingredients for Jamaican rice and peas
- Dried Red Kidney Beans – These are the “peas” in rice and peas. They bring hearty texture, deep flavor, and give the dish that signature pink-tinted hue as they simmer.
- Scallions & Garlic – A foundational duo that builds the savory base. They bring sharpness, depth, and that familiar Jamaican kitchen aroma.
- Allspice Berries (Pimento Seeds) – Warm, woodsy, and complex. These little berries define the island flavor, don’t skip them.
- Coconut Cream – The soul of the dish. It makes the rice creamy and rich, with just a whisper of sweetness to balance the savory.
- Long-Grain White Rice – Holds its shape and stays fluffy. It soaks up all the flavors without turning mushy.
- Water – Keeps things balanced. It helps the rice cook evenly and tones down the richness of the coconut cream.
- All-Purpose Seasoning – Adds that extra layer of salty savory goodness. It ties all the ingredients together like a finishing touch.
- Olive Oil – Gives the rice a silky finish and helps bloom the flavors of the seasoning.
- Fresh Ginger – Cuts through the creaminess and adds a fresh, zesty kick in the background.
- Thyme – Earthy, fragrant, and essential. It lingers in every bite and brings that deep Caribbean herbaceous note.
- Scotch Bonnet Pepper – This one brings the heat but only if you want it to. Leave it whole for flavor without fire, or pop it open if you’re feeling brave.
FAQs about this recipe
Coconut cream is unsweetened and thick, it’s perfect for savory dishes. Cream of coconut is sweet and used for drinks and desserts. Don’t mix them up! You can also use coconut milk in this dish.
In Jamaica, “peas” often means kidney beans. Some people use pigeon peas or gungo peas too, but kidney beans are classic.
If you leave the Scotch bonnet whole and don’t break it, it’ll infuse the rice with flavor without making it overly spicy. Remove it before serving.
This is the perfect side for brown stew chicken, oxtail, curry chicken, or even grilled veggies if you’re keeping it meatless.
Jamaican Rice and Peas
Ingredients
- ½ cup dried red kidney beans soaked overnight, reserve soaking liquid
- 2 scallions , chopped
- 2 cloves garlic, smashed
- 5 whole allspice berries
- ¼ cup coconut cream, not cream of coconut, see notes
- 2 cups long‑grain white rice, rinse the rice
- 2 ¾ cups water
- 1 tsp All purpose seasoning
- ½ tsp olive oil
- ½ inch piece of ginger
- 2 sprigs thyme
- 1 Scotch bonnet pepper
Instructions
- Rinse the kidney beans and drain. Then add the kidney beans to the pot you’ll cook with and cover with water, just enough water to cover the beans. Cover the pot and soak the dried kidney beans overnight in the water.
- In the same pot add the scallions, garlic, and allspice berries. Some of the water probably absorbed overnight, so add enough water to the pot to just cover the beans if needed. Bring to a boil, then reduce heat to low and simmer until beans are tender, about an hour.
- Once tender, add the rice, water, stir in the coconut cream, oil, and all purpose seasoning, give this a good stir. The water should come about a ½ inch above the rice. Turn the heat up to high. Add the ginger, thyme and scotch bonnet pepper.
- Once boiling, cover the pot, reduce the heat to low and let cook for 25 minutes.
- Remove from the heat and let rest for another 10 minutes. Discard thyme stems, ginger and Scotch bonnet. Fluff gently with a fork. Season with salt and pepper if needed.
- Eat and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
