Jamaican rice and peas is one of those dishes that sounds simple, but if you’ve ever had a bland or mushy version, you already know it can go real wrong. This is how you get it right, fluffy rice, creamy coconut flavor, and perfectly seasoned beans in every bite. With my Southern roots and years of making well-seasoned, always-fire meals, I’m not letting a pot of rice leave my kitchen tasting flat. I’ll show you exactly how to balance the coconut milk, spices, and texture so this actually hits the way it’s supposed to.
My husband and I fell in love in Jamaica. We love everything about Jamaican food and even had it served as an essential portion of our wedding food. The entire spread was epic! We both know you are going to love this recipe.
Jamaican Rice and Peas Ingredients
- Red Kidney Beans: I use dried kidney beans, but 15.5oz canned beans will also work.
- Basmati Rice or Long Grain White Rice
- Garlic Cloves
- Jerk Seasoning
- Salt
- Full-Fat Coconut Milk: I get canned coconut milk. Make sure it's full fat and actual milk, not coconut cream.
- Green Onions
- Fresh Thyme
- Salt and Pepper
- Scotch bonnet pepper: These can be hard to find depending on where you live. These peppers are used in a lot of authentic Jamaican cuisine. I can usually find them in Carribbean markets/grocery stores and sometimes at an Asian market. A habanero pepper is a close substitute.
- Butter
How to Make Jamaican Rice and Peas
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the beans: Add the red kidney beans to a large pot with water. Bring to a boil, then reduce heat to low, and simmer with the lid on the pot until the beans are tender. This can take about 45 to 60 minutes if using dried beans. If using canned, skip this step and rinse and drain them. My beans take about 50 minutes.
- Build the flavor base: Once the beans are tender, add minced garlic, jerk seasoning, salt, green onions, and fresh thyme to the pot. Let everything simmer together for a few minutes so the flavors start to come together.
- Add coconut milk and liquid: Pour in the full-fat coconut milk and 1 ½ cups water. Adjust the heat on the stove and allow the mixture to come to a boil. Stir well.
- Taste the broth/liquid: Taste the liquid and adjust with salt and pepper. This step matters, your rice will only be as flavorful as the broth it cooks in.
- Add the rice: Stir in the rice. Make sure the rice is evenly distributed and submerged in the liquid. Add the whole scotch bonnet pepper. I don't cut it up, the pepper adds flavor without adding heat. Ensure the rice is fully covered with liquid. Add additional water if needed.
- Cook the rice: Reduce heat to low and cover the pot tightly with a lid. Let it simmer for 15 to 20 minutes, or until the rice is tender and the liquid is absorbed. Do not keep stirring, let it do its thing so the rice stays fluffy.
- Finish with butter: Once cooked, remove from heat and add butter. Fluff the rice gently with a fork. Don't use a spoon or you may end up with mushy rice.
- Rest and serve: Let the rice sit, covered, for about 5 minutes before serving. This helps everything set and keeps it nice and fluffy.
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Jamaican Rice and Peas Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- ¾ cups dried red kidney beans Use 1 cup of beans for more beans with the rice. Soak the beans in a bowl/pot of water for at least 8 hours before using. If using canned, use 15.5 oz canned beans.
- 3 ½ cups water
- 4 garlic cloves Minced
- 1-2 teaspoons jerk seasoning I use 2 teaspoons.
- 1 teaspoon salt
- 4 stalks green onions Chopped
- 3-4 sprigs fresh thyme
- 1 ½ cups full-fat coconut milk 13.5oz canned; I use the whole can including the fat.
- 1 ½ cups water
- salt and pepper to taste
- 2 cups basmati rice or long grain white rice
- 1 scotch bonnet pepper See notes.
- 1-2 tablespoons butter I use 2 tablespoons.
Instructions
- Add the red kidney beans to a large pot with water. Bring to a boil, then reduce heat to low, and simmer with the lid on the pot until the beans are tender. This can take about 45 to 60 minutes if using dried beans. If using canned, skip this step and rinse and drain them. My beans take about 50 minutes.¾ cups dried red kidney beans, 3 ½ cups water
- Once the beans are tender, add minced garlic, jerk seasoning, salt, green onions, and fresh thyme to the pot. Let everything simmer together for a few minutes so the flavors start to come together.You will know the beans have finished cooking when they mash easily. Press a bean with a fork or your fingers, it should mash without resistance. The skins may split slightly, that’s normal, especially with kidney beans.4 garlic cloves, 1-2 teaspoons jerk seasoning, 1 teaspoon salt, 4 stalks green onions, 3-4 sprigs fresh thyme
- Pour in the full-fat coconut milk and 1 ½ cups water. Adjust the heat on the stove and allow the mixture to come to a boil. Stir well.1 ½ cups full-fat coconut milk, 1 ½ cups water
- Taste the liquid and adjust with salt and pepper. This step matters, your rice will only be as flavorful as the broth it cooks in.salt and pepper to taste
- Stir in the rice. Make sure the rice is evenly distributed and submerged in the liquid. Add the whole scotch bonnet pepper. I don't cut it up, the pepper adds flavor without adding heat. Ensure the rice is fully covered with liquid. Add additional water if needed.2 cups basmati rice or long grain white rice, 1 scotch bonnet pepper
- Reduce heat to low and cover the pot tightly with a lid. Let it simmer for 15 to 20 minutes, or until the rice is tender and the liquid is absorbed. Do not keep stirring, let it do its thing so the rice stays fluffy.
- Once cooked, remove from heat and add butter. Fluff the rice gently with a fork. Don't use a spoon or you may end up with mushy rice.1-2 tablespoons butter
- Let the rice sit, covered, for about 5 minutes before serving. This helps everything set and keeps it nice and fluffy. Taste the rice and adjust spices as necessary. I usually add more salt and jerk seasoning to taste.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
They’re not green peas. It’s usually red kidney beans or gungo peas (pigeon peas). That’s just what they’re called in Jamaica.
You can use both. Dried beans give you more flavor and has more authentic feel. Canned beans are clutch when you need to get dinner on the table without all the extra steps.
That creamy coconut milk is what makes this dish hit. It adds richness and balances out the spices. Without it, it’s just rice and beans, not rice and peas. Sure, you can make it without it, but I wouldn't. You will need to compensate for that liquid in the recipe.
Long grain white rice is the go-to. It stays nice and separate. Jasmine rice will work if that’s what you have.
It’s a super spicy pepper that brings heat and flavor. You can leave it whole in the pot for flavor without making the dish too spicy. If you skip it, you’ll miss a little of that authentic kick. You can use a habanero pepper if you can't find one.
They mash easily. Press a bean with a fork or your fingers, it should mash without resistance. The skins may split slightly, that’s normal, especially with kidney beans.
Too much liquid or overcooking will do it every time. Also, stirring too much while it cooks can break the rice down and make it soft instead of fluffy. Do not stir the cooked with rice too much or with a spoon. Use a fork.
Usually not enough liquid or the heat was too high and the liquid evaporated too fast. Keep the lid on and let it steam properly.
It helps them cook faster and more evenly, but if you forget, you can still cook them, it’ll just take longer. You will know they are done when they are soft.
Absolutely. It reheats really well. Just add a splash of water or coconut milk when reheating so it doesn’t dry out.
Store it in an airtight container in the fridge for 3 to 4 days.
Sprinkle in 1–2 teaspoons of water or broth per portion. This keeps it from drying out in the freezer. You can freeze it tightly covered and sealed for up to 3 months, for best texture. Defrost in the fridge overnight.
What to Pair with Rice and Peas
Rice and peas is the backbone of the plate, so you want to pair it with dishes that bring bold flavor, plenty of sauce, and a mix of textures. Classic Jamaican mains like brown stew chicken, jerk chicken, curry chicken, and oxtails are some of the best options because their rich seasoning and gravy soak right into the rice and make every bite better. If you’re going the seafood route, jerk shrimp, escovitch fish, curry shrimp, or grilled salmon all work great and still give you that same flavor-packed experience.
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