Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup long-grain rice; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (14 oz) coconut milk; 1 cup vegetable broth; 1 teaspoon dried thyme; 2 cloves garlic, minced; 1 green onion, chopped; Salt and pepper to taste

Highlighted under: Global Flavors

I absolutely love making Jamaican Rice and Peas; it’s a vibrant dish that always brings smiles to the table. The combination of tender rice and creamy kidney beans, seasoned with fresh herbs and spices, creates a comforting meal that transports me straight to the sunny Caribbean. Every time I prepare it, I play with different ingredients, adjusting the coconut milk and spices to achieve a balance that is both fresh and richly flavorful. This dish pairs beautifully with everything from grilled chicken to pan-seared fish, making it a versatile staple in my kitchen.

Created by

Ivy Richardson

Last updated on 2026-01-06T10:37:19.563Z

Making Jamaican Rice and Peas is one of my favorite ways to introduce the vibrant flavors of the Caribbean into my home. The aroma of the coconut and herbs simmering together is a sensory delight that makes my kitchen feel warm and inviting. The key tip I’ve discovered is not to rush the cooking process; allowing the rice to absorb all the flavors results in a plush and fragrant dish.

One time, I experimented with adding lime zest and chopped scallions towards the end of cooking. This simple addition not only brightened the dish but also elevated it to a new level of freshness that I can’t recommend enough. It’s those little tweaks that turn a good recipe into something truly special!

        Why You'll Love This Recipe
        The creamy coconut milk brings a rich depth of flavor.
The dish is both hearty and healthy, thanks to the kidney beans.
Perfectly pairs with a variety of proteins for a complete meal.

      

Understanding the Role of Coconut Milk

Coconut milk is a pivotal ingredient in Jamaican Rice and Peas, contributing not just creaminess but also a distinctive flavor that defines the dish. When selecting coconut milk, opt for full-fat varieties for a richer taste, which also aids in achieving a silky texture. For those keen on a lighter option, you might use a reduced-fat coconut milk, but this may alter the final flavor and consistency. The creaminess from coconut milk complements the earthy kidney beans perfectly.

Incorporating coconut milk requires balancing it with the right amount of liquid. If using coconut milk straight from a can, remember it might be thicker than homemade versions. To maintain the dish's desired moisture, stick to the specified ratio of coconut milk to vegetable broth, adjusting as necessary based on your ideal creaminess. This careful balance ensures that the rice cooks evenly and absorbs all the flavors.

Perfecting the Cooking Method

Cooking the rice properly is crucial for a successful dish. Start by bringing your ingredient mixture to a boil over medium-high heat to ensure that the rice absorbs maximum flavor. Once boiling, reduce the heat to low, cover the pot, and let it simmer. The time may vary slightly depending on your stovetop; aim for 28 to 32 minutes, monitoring that the liquid is fully absorbed and the rice is tender but not mushy. Using a heavy-bottomed pot can help distribute heat evenly, minimizing the risk of burning the rice at the bottom.

During the resting period after cooking, keep the pot covered. This essential step allows steam to continue cooking the rice gently, ensuring each grain becomes fluffy and separating. When it’s time to fluff, using a fork rather than a spoon can help prevent crushing the rice. In my experience, this method retains the grains’ integrity, giving a better texture overall.

Serving and Storing Suggestions

Jamaican Rice and Peas pairs beautifully with various proteins. Consider serving it alongside grilled jerk chicken or seared fish for a traditional meal experience. Adding fresh cilantro or chopped scallions on top right before serving can bring a refreshing touch, enhancing both flavor and appearance. You can also use this dish as a filling base for bowls with grilled vegetables, or stir-fried shrimp for a delightful twist.

This dish can be made ahead of time and stored in the refrigerator for up to five days, making it an excellent option for meal prep. To reheat, add a splash of vegetable broth or coconut milk to restore moisture when warming it on the stovetop. It can also be frozen for up to three months in an airtight container. Just remember to cool it completely before freezing to maintain the best texture!

Ingredients

Main Ingredients

1 cup long-grain rice
1 can (15 oz) kidney beans, drained and rinsed
1 can (14 oz) coconut milk
1 cup vegetable broth
1 teaspoon dried thyme
2 cloves garlic, minced
1 green onion, chopped
Salt and pepper to taste

Gather all your ingredients before starting for a smoother cooking experience!

Instructions

Rinse the Rice

Start by rinsing the rice under cold water until the water runs clear to remove excess starch.

Combine Ingredients

In a large pot, combine the rinsed rice, kidney beans, coconut milk, vegetable broth, thyme, garlic, and chopped green onion.

Season to Taste

Add salt and pepper to taste, ensuring you mix everything well.

Cook the Rice

Bring the mixture to a boil over medium-high heat, then reduce to low, cover, and simmer for about 30 minutes or until the rice is tender and the liquid is absorbed.

Rest and Fluff

Once the rice is cooked, remove it from heat and let it sit covered for an additional 5 minutes. Fluff with a fork before serving.

Serve warm, and enjoy a delicious taste of the Caribbean!

Pro Tips

For added flavor, you can include a bay leaf or a piece of Scotch bonnet pepper while the rice cooks, then remove it before serving.

Ingredient Variations and Substitutions

If you're looking to spice things up, consider adding diced bell peppers or carrots alongside the green onions to enhance the vegetable profile of the dish. These additions introduce a natural sweetness and some crunch, making the dish even more inviting. For a different flavor altogether, try using black beans instead of kidney beans; they not only add color but also pack a slightly different texture, making the dish more unique.

For those sensitive to coconut or following a diet low in saturated fats, you can substitute the coconut milk with almond milk or oat milk. Be cautious, though, as these substitutions will change the overall flavor profile and creaminess of the dish. To compensate, you might add a tablespoon of a neutral oil, like canola or vegetable oil, to mimic some of the richness lost from omitting coconut milk.

Troubleshooting Common Issues

One common issue when making Jamaican Rice and Peas is ending up with overly wet or mushy rice. To prevent this, ensure you’re using the correct rice-to-liquid ratio and allow the mixture to simmer covered without peeking for the first 30 minutes. If you find the rice is still too wet after cooking, uncover it and simmer for another few minutes without a lid to allow excess liquid to evaporate.

Another point of concern is uneven seasoning. Before cooking, thoroughly mix in the salt and pepper and consider tasting the liquid mixture before it boils. Adjusting seasoning earlier rather than later is vital; once the rice absorbs the flavors, it’s hard to adjust without the risk of overpowering the dish.

Questions About Recipes

→ Can I use brown rice instead of white rice?

Yes, but keep in mind that brown rice takes longer to cook, so adjust the cooking time accordingly.

→ Is there a vegetarian version of this dish?

Absolutely! This recipe is vegetarian as it uses vegetable broth, making it perfect for plant-based diets.

→ How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it on the stovetop or in the microwave.

→ What can I serve with Jamaican Rice and Peas?

This dish pairs wonderfully with grilled meats, fried plantains, or a fresh salad.