Jamaican Rice and Peas Recipe
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.
Servings 6 servings
Calories 258kcal
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
I get canned coconut milk. Make sure it's full fat and actual milk, not coconut cream.
Scotch bonnet pepper is a super spicy pepper that brings heat and flavor. You can leave it whole in the pot for flavor without making the dish 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.
Scotch bonnet peppers 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.
Nutrition
Serving: 1serving | Calories: 258kcal | Carbohydrates: 23g | Protein: 7g | Fat: 15g