Jamaican Rice and Peas

This Jamaican Rice and Peas recipe is a warm, coconut infused, one pot dish made with red kidney beans, thyme, scallions, and a hint of Scotch bonnet heat. It’s creamy, flavorful, and the perfect side for any meal.

Prep Time10

Cook Time35

Bean soaking time8

Course: Side Dishes

Cuisine: Jamaican

Keyword: rice, sides

Servings: servings

Author: August DeWindt

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

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.

Nutrition