Jamaican rice and peas is a classic dish that is traditionally made with rice, kidney beans, and coconut milk. It is a staple of Jamaican cuisine and is often served with fish or jerk chicken but it can also be enjoyed on its own. The dish is flavorful and filling, and it can be easily made at home for an easy weeknight meal.
if you're looking for a classic Jamaican rice and peas recipe, you've come to the right place. This dish is easy to make and it's packed with flavor. Plus, it's perfect for serving a crowd. So, what are you waiting for? Try this recipe today!
There is no one particular way to make rice and peas as it's not a one shoe fits all kinda thing. However, there are a few things that are consistent across all recipes. The rice is cooked in a flavorful broth made with coconut milk, and the peas add a pop of color and nutrition.
Every culture has its authentic rice recipes; you have New Orleans Red Beans and Rice, Nigerian Jollof Rice, etc. Rice and peas are quintessential Jamaican food and makes for the perfect side dish to Jamaican jerk chicken.
Beats and Eats (music to pair with Jamaican Rice and Peas)
A classic deserves a classic so I paired this traditional dish with classic Anita Baker. "Will You Be Mine" is the perfect joint. Classy and sultry but real groovy.
Main Ingredients Needed To Make Rice Dish
Making Jamaican rice and peas is easy, and only requires a few ingredients. All the ingredients should be easy to find at your local grocery store. Just note in Jamaica peas and red beans mean the same thing. In the States peas are blackeyed peas or green peas.
- Long Grain Rice
- Dark Red Kidney Beans
- Ground Nutmeg (feel free to use whole and grate your own)
- Allspice Berries
- Black Pepper
- Kosher Salt
- Yellow Onion
- Green Onions
- Garlic Cloves
- Fresh thyme
- Habanero Pepper
- Bay Leaves
- Unsweetened Coconut Milk
- Water
How To Make Jamaican Rice and Peas (step by step)
Prepare the Beans
Soak the beans overnight.
Prepare the Spices
Mix kosher salt, black pepper, and nutmeg together in a small ramekin or bowl. Set aside.
Prepare The Coconut Milk
Sauté yellow onions 1-2 minutes in large skillet. Add the cloves of garlic and cook another 30 seconds. Season with a pinch of the spice mix and stir.
Add the coconut milk and let cook at a simmer for 2 minutes. Remove from heat and set aside. Add the coconut milk mixture to a blender and puree until smooth. Add the puree back to the skillet along with the allspice berries, bay leaf, green onions, half the fresh thyme, and habanero pepper. Simmer for 10-15 minutes to allow the flavors to come together.
Remove the pepper after cooking.
Cook the Beans
In a separate large sauce pan or dutch oven pot add the beans, water, the remaining thyme, the other bay leaf, and a tablespoon of the spice mix. Bring to a boil then reduce to a simmer and cook covered about 30 miinutes.
Cook the Rice
Wash rice with water until it runs clear. Add the cups of rice and the coconut milk mixture to the beans plus extra water and cook on simmer covered for about 25 minutes.
Cooking Considerations and Tips for Making Rice and Peas
For quick soaking method bring the beans to a quick boil then remove from heat and allow to soak for an hour.
Go with a full fat coconut milk versus the light offerings. You want to maximize flavor in this dish. Be careful when shopping for it as you don't want to buy coconut cream for this dish.
Use a good vegetable broth in place or in combination with water for more flavor.
Use the whole habanero chili uncut. The rice and peas will absorb the fruity flavor of the pepper without getting all the heat. Just don't forget to remove it before it starts to break down during cooking of the beans.
Cooking time will vary depending on a few different factors including pot/pan used, amount of rice/beans used, temperature cooked at, etc.
Amount of water to use isn't necessarily scientific. There are few variables so you may need to eyeball things a bit and adjust up or down after you've added the rice.
This is an easy cook side dish. Feel free to stick to the recipe as is, but as always I strongly encourage you to make it your own and add a few tweaks.
Serve with other classic Jamaican dishes like curry chicken, oxtail stew, curry goat, etc. Top with some pikliz.
This dish is even better the next day. Enjoy the leftover rice for a few days!
Frequently Asked Questions (FAQs) About Rice and Peas
Can I Use Canned Beans In This Recipe?
No I don't recommend it. The longer slow cooking dry beans brings out that great beans flavor much of which will be absorbed by the rice.
Can I Cook This Dish Using A Pressure Cooker?
Yes, or at least partially. OOn occasion I like to use my Instant Pot Pressure Cooker to make the beans in order to save time and cook them perfectly.
Does This Dish Work With Brown Rice?
Brown rice is "healthier" and makes for a great alternative to the traditional white rice that is used.
For Similar Recipes Try These:
Curried Black-eyed Peas and Collards
For Other Jamaican Recipes Try These:
Make This Authentic Jamaican Rice Recipe
This Jamaican rice and peas recipe is a delicious dish that will leave you wanting more. It’s easy to make, and it can be tailored to your liking. We highly recommend giving this recipe a try – you won’t regret it! If you do end up making this dish, be sure to let us know how it turns out by tagging us on social media. We can’t wait to see your creations!
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Ingredients
- 2 cups Long Grain White Rice
- 1 cup Dry Red Kidney Beans soaked
- ¼ teaspoon Ground Nutmeg feel free to use whole and grate your own
- 4-5 Allspice Berries
- 1 teaspoon Black Pepper
- 1 teaspoon Kosher Salt
- 1 Yellow Onion diced
- 4-6 Green Onions diced
- 6-8 Garlic Cloves chopped
- 4-6 stems Fresh thyme
- 2 Habanero Peppers
- 2 Bay Leaves
- 13.5 oz Can Unsweetened Coconut Milk
- 3 cups Water
Instructions
Prepare the Beans
- Soak the beans overnight.
Prepare the Spices
- Mix kosher salt, black pepper, and nutmeg together in a small ramekin or bowl. Set aside.
Prepare The Coconut Milk
- Sauté yellow onions 1-2 minutes in large skillet. Add the cloves of garlic and cook another 30 seconds. Season with a pinch of the spice mix and stir.
- Add the coconut milk and let cook at a simmer for 2 minutes. Remove from heat and set aside. Add the coconut milk mixture to a blender and puree until smooth. Add the puree back to the skillet along with the allspice berries, bay leaf, half the fresh thyme, and habanero pepper. Simmer for 10-15 minutes to allow the flavors to come together.
- Remove the pepper after cooking.
Cook the Beans
- In a separate large sauce pan or dutch oven pot add the beans, water, the remaining thyme, the other bay leaf, and a tablespoon of the spice mix. Bring to a boil then reduce to a simmer and cook covered about 30 miinutes.
Cook the Rice
- Wash rice with water until it runs clear. Add the cups of rice and the coconut milk mixture to the beans plus extra water and cook on simmer covered for about 25 minutes.
Chandice probst
Sunday 2nd of October 2022
A fantastic dish that makes my hubby who lived on rice for years so happy! Love the spice combination especially.
Enriqueta E Lemoine
Sunday 2nd of October 2022
I love Jamaican food, and I'll be making this as one of my Thanksgiving side dishes! Thanks for the ispiration.
Ksenia
Sunday 2nd of October 2022
I have been obsessed with New Orleans for as long as I can remember - and this recipe truly takes me there! I will pair it with jerk chicken next time, as per your suggestion.
Amy
Sunday 2nd of October 2022
Loved this recipe! I made it along with creole shrimp and it was the perfect side dish. The coconut milk add a nice touch of sweetness to the rice.
veenaazmanov
Sunday 2nd of October 2022
This Jamaican Rice is surely a burst of flavors. Love the combination of ingredients. Definitely a must try festive dish for any meal.