Jamaican Rice and Peas
Jamaican Rice and Peas is a classic Caribbean dish made with rice and red kidney beans.Creamy coconut milk gives the rice a rich and distinctive tropical flavor.Fresh thyme, scallions, garlic, and allspice add aromatic depth.A whole Scotch bonnet pepper provides traditional warmth and fragrance.The rice cooks until tender, fluffy, and infused with flavorful seasonings.Serve it with jerk chicken, fish, curry dishes, or your favorite Caribbean meal.
Ingredients
- 2 cups long-grain rice, rinsed
- 1½ cups cooked red kidney beans, drained and rinsed
- 1 can (13.5 oz / 400 ml) coconut milk
- 1½ cups water or bean cooking liquid
- 2 scallions, chopped
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 whole Scotch bonnet pepper
- 1 teaspoon ground allspice
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 tablespoon butter or coconut oil, optional
Instructions
Rinse the Rice
- Place the rice in a fine-mesh strainer.Rinse it thoroughly under cold water until the water becomes mostly clear.This helps remove excess starch and produces fluffier rice.
Prepare the Kidney Beans
- If using canned kidney beans, drain and rinse them well.If using dried kidney beans, soak and cook them until fully tender before beginning the recipe.
Prepare the Aromatics
- Chop the scallions and onion.Mince the garlic.Wash the thyme sprigs.Keep the Scotch bonnet pepper whole.
Add the Liquid to the Pot
- Place a large heavy-bottomed pot over medium heat.Add the coconut milk and water or bean cooking liquid.
Add the Kidney Beans
- Add the cooked kidney beans to the pot.Bring the mixture to a gentle simmer.Allow the beans and seasonings to cook in the coconut liquid for approximately 5 minutes.
Add the Rice
- Add the rinsed rice to the simmering liquid.Stir gently once.Avoid stirring repeatedly during cooking because this can make the rice sticky.
Reduce the Heat
- Once boiling, reduce the heat to very low.Cover the pot tightly with a lid.
Cook the Rice
- Cook for approximately 20–25 minutes without frequently opening the lid.The rice should gradually absorb the flavorful coconut liquid.
Check the Rice
- After approximately 20 minutes, carefully check whether most of the liquid has been absorbed.If the rice needs more time, cover and continue cooking.
Rest the Rice
- Once the rice is tender, turn off the heat.Leave the pot covered for 10 minutes.The trapped steam will finish cooking the rice.
Remove the Herbs and Pepper
- Carefully remove the thyme sprigs and whole Scotch bonnet pepper.Do not break the pepper while removing it.
Fluff the Rice
- Use a fork to gently fluff the rice.Avoid stirring aggressively.
Serve
- Serve warm alongside jerk chicken, curried meats, fried fish, stewed chicken, or roasted vegetables.
Notes
- Red peas: In Jamaican cooking, red kidney beans are commonly called red peas.
- Coconut milk: Full-fat coconut milk provides the richest flavor.
- Scotch bonnet: Keep the pepper whole for aroma without excessive heat.
- Rice: Long-grain rice is best for fluffy individual grains.
- Thyme: Fresh thyme gives the most authentic herbal flavor.
- Allspice: This adds a warm, distinctive Caribbean flavor.
- Liquid: Bean cooking liquid can provide extra flavor when using dried beans.
- Resting: Allowing the rice to rest helps it become fluffy and evenly cooked.