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Authentic Jamaican rice and peas served in a bowl with green onions

Jamaican Rice and Peas

This authentic Jamaican Rice and Peas combines creamy coconut milk, tender kidney beans, fragrant thyme, and The Spice Girl Kitchen Jamaican Seasoning for a flavorful Caribbean side dish that's perfect alongside jerk chicken, curry chicken, or your favorite Jamaican-inspired meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8
Course: Side Dish
Cuisine: Caribbean, Jamaican
Calories: 324
Ingredients Equipment Method Video Notes

Ingredients
  

Equipment

  • Large Dutch Oven or Heavy-Bottom Pot: For cooking the rice evenly and preventing scorching
  • Fine Mesh Strainer: For rinsing the rice and draining the beans
  • Wooden spoon: For stirring the ingredients without breaking up the beans

Method
 

  1. Heat the olive oil in a large Dutch oven or heavy-bottom pot over medium heat. Add the onion and cook for 4–5 minutes until softened.
  2. Stir in the garlic, Jamaican Seasoning, and salt. Cook for 30 seconds until fragrant.
  3. Add the kidney beans, coconut milk, water, and whole Scotch bonnet pepper. Stir to combine and bring the mixture to a gentle simmer.
  4. Stir in the rinsed rice and return the mixture to a simmer.
  5. Reduce the heat to low, cover, and cook for 18–20 minutes, or until the rice is tender and the liquid has been absorbed.
  6. Remove the pot from the heat and let the rice rest, covered, for 10 minutes.
  7. Remove and discard the Scotch bonnet pepper. Fluff the rice gently with a fork.
  8. Garnish with sliced green onions and serve warm.

Video

Notes

  • Use Full-Fat Coconut Milk: Full-fat coconut milk provides the rich flavor and creamy texture that make traditional Jamaican rice and peas so delicious.
  • Leave the Pepper Whole: A whole Scotch bonnet or habanero adds authentic flavor and aroma without making the entire dish overly spicy. Avoid piercing or cutting the pepper.
  • Rinse the Rice: Rinsing the rice removes excess starch and helps create fluffy, separate grains.
  • Make Ahead: Jamaican rice and peas can be prepared up to 2 days in advance and reheated before serving.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Serving Ideas: Serve alongside jerk chicken, curry chicken, grilled pork, Jamaican meat pies, or Caribbean-inspired seafood dishes.
  • Nutrition (per serving, 8 servings): 324 calories, 8g fat, 55g carbs, 7g protein, 4g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.