Jamaican Rice & Peas

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Servings: 4 Difficulty: Intermediate
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Aromatic coconut-infused kidney beans and rice, a staple side dish for any Caribbean feast
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This authentic Jamaican Rice and Peas is a comforting, aromatic side dish that pairs perfectly with jerk chicken or curry goat. The kidney beans (locally called “peas”) are simmered in rich coconut milk until tender, then cooked with long-grain rice to create a fluffy, flavorful base. Infused with fresh thyme, garlic, green onions, and scotch bonnet peppers, this dish offers a beautiful balance of creamy texture and subtle heat. It is naturally vegan and vegetarian-friendly, making it an excellent choice for diverse dietary needs. Whether you are hosting a dinner party or enjoying a quiet weeknight meal, this recipe brings a taste of the islands to your table with minimal effort and maximum flavor.

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Jamaican Rice & Peas

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 76.2

Description

This authentic Jamaican Rice and Peas is a comforting, aromatic side dish that pairs perfectly with jerk chicken or curry goat. The kidney beans (locally called "peas") are simmered in rich coconut milk until tender, then cooked with long-grain rice to create a fluffy, flavorful base. Infused with fresh thyme, garlic, green onions, and scotch bonnet peppers, this dish offers a beautiful balance of creamy texture and subtle heat. It is naturally vegan and vegetarian-friendly, making it an excellent choice for diverse dietary needs. Whether you are hosting a dinner party or enjoying a quiet weeknight meal, this recipe brings a taste of the islands to your table with minimal effort and maximum flavor.

Ingredients

Directions

  1. Rinse the dry kidney beans thoroughly and place them in a medium saucepan with a tight-fitting lid.
  2. Add enough water to cover the beans by about two inches, bring to a boil, then reduce heat and simmer until the beans are tender, approximately 1 to 2 hours.
  3. Drain any excess water from the beans, leaving about 1/2 cup of liquid or add coconut milk to reach the desired consistency.
  4. Add the coconut milk, fresh thyme, crushed garlic, chopped green onion, and salt to the pot with the beans.
  5. Add the scotch bonnet pepper (whole or chopped) if you desire heat, then simmer for 5-10 minutes to allow flavors to meld.
  6. Stir in the uncooked rice, ensuring the liquid level is about 1 inch above the top of the rice.
  7. Add more water or coconut milk if necessary to maintain the liquid level.
  8. Cover the pot tightly, bring the mixture to a boil, then immediately reduce the heat to low.
  9. Cook undisturbed for 15 to 20 minutes, or until the liquid is absorbed and the rice is tender.
  10. Remove from heat and let stand covered for 5 minutes before fluffing with a fork to distribute the beans evenly.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 76.2kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.2mg1%
Total Carbohydrate 13.2g5%
Dietary Fiber 3.8g16%
Sugars 1.3g
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: jamaican, rice and peas, kidney beans, coconut milk, caribbean cuisine, vegan side dish, vegetarian, scotch bonnet, thyme, garlic, green onion, simmered rice, healthy dinner, comfort food, easy recipe
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