Jamaican Rice and Peas
Fluffy long-grain rice cooked in coconut milk with kidney beans, thyme, scallions, and allspice. the side dish that turns any plate Caribbean.
- Total time:
- 45 min
- Servings:
- 6
- Per serving:
- 360 kcal
- Cost per serving:
- $1.20
- Difficulty:
- easy
Step-by-step
Combine beans, coconut milk, water, green onions, garlic, thyme, scotch bonnet, allspice, and salt in a pot. Bring to a simmer.
Add rice. Stir once. Cover tightly. Lowest possible heat.
Cook 25 minutes without lifting the lid.
25 min timer
Rest covered 10 minutes off heat. Remove scotch bonnet, thyme stems, green onions before serving. Fluff.
Cook's tip
Leaving the scotch bonnet whole gives flavor without intense heat. If it breaks during cooking, dish becomes very spicy. fish out fast.
Storage
Refrigerate 4 days.
Freezer: Freezes 2 months.
Nutrition per serving
- Calories
- 360
- Protein
- 9g
- Carbs
- 56g
- Fat
- 12g
- Fiber
- 5g
- Sugar
- 2g
- Sat Fat
- 9g
- Sodium
- 540mg
Estimates based on USDA FoodData Central. See our nutrition disclaimer.
Frequently asked questions
Are "peas" beans?
Yes. in Jamaican English, kidney beans (or sometimes pigeon peas) are called "peas." Old terminology.
Can I use dried beans?
Yes. soak 8 hours, simmer 60 minutes until tender, then proceed with recipe.
Reviews
Marcus B.
1 week ago
First time cooking this and the timing notes saved me. Did not lift the lid once. The crust at the bottom was the best part.
✓ Would make again
Aisha K.
2 weeks ago
Loved it but added an extra scotch bonnet — we like it spicy. Recipe scales well, made a double batch.
✓ Would make again
Tola O.
3 days ago
Made this for Sunday lunch — the smoky bottom turned out perfect. Family demolished the pot in twenty minutes.
✓ Would make again
Reviews shown are illustrative pre-launch. Real user reviews appear here as the community grows.
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