Jamaican rice and peas is a flavorful side dish that is served with classic Jamaican dishes like curry goat and Jamaican brown stew chicken. This rice and peas recipe is made easier by using canned beans instead of dry beans. I know that not using dried beans is going to be frowned upon by many because it isn't authentic rice, but the Jamaican flavors are there in a much shorter cooking time. The red beans are referred to as peas not to be confused with green pigeon peas which has peas in the name. You will never hear it called red beans and rice and ALWAYS rice and peas. If you love Jamaican food, you will love this popular dish. This will be one of the most flavorful rice recipes you will try.
Rice and Peas Ingredients
Dark Red Kidney Beans- Authentic Jamaican rice and peas uses dried red beans but because this is a quicker and easier version, I am using canned beans.
Rice-White rice cooks quicker than brown rice it is the optimal choice. This recipe uses long grain rice.
Scotch Bonnet- Used in a lot of Jamaican cooking. Using a whole scotch bonnet pepper gives delicious flavor without the super spicy flavor of slicing it open. A good alternative is a habanero pepper.
Coconut Milk- Unsweetened coconut milk is the best choice because you want a savory rice and not a sweet rice. Full fat coconut milk is what you want to go for which has a creamy texture. Despite a whole cup being used this rice only has a hint of coconut flavor.
Let's Make This Rice And Peas Recipe!
In a medium pot over medium heat, add water, coconut milk, allspice, dried thyme (can use fresh thyme if you have it), ground ginger, salt, black pepper, all purpose seasoning, green onions, scotch bonnet, garlic cloves, and beans. Stir to combine and bring to a boil.
Add rice and give a good stir. Adjust to low heat and cover. Cook for 20 minutes.
Turn off heat and let steam for 5 minutes. Take off lid and remove scotch bonnet and green onion and fluff.
Serve while hot!
Other Jamaican Recipes You May Enjoy
- Jamaican Jerk Chicken
- Spicy Jamaican Beef Patties
- Jamaican Curry Chicken
- Oxtail Stew
- Jamaican Brown Stew Chicken
Jamaican Rice and Peas
Ingredients
- 1 cup white rice
- 1 scotch bonnet
- 1/2 tsp allspice
- 1/2 tsp dried thyme
- 1/2 tsp ground ginger
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp all purpose seasoning
- 1 green onion chopped
- 2 clove garlic minced
- 8 oz coconut milk
- 1 cup water
- 15 oz canned red kidney beans drained
Instructions
- In a medium pot over medium heat, add water, coconut milk, allspice, dried thyme (can use fresh thyme if you have it), ground ginger, salt, black pepper, all purpose seasoning, green onions, scotch bonnet, garlic cloves, and beans. Stir to combine and bring to a boil.
- Add rice and give a good stir. Adjust to low heat and cover. Cook for 20 minutes.
- Turn off heat and let steam for 5 minutes. Take off lid and remove scotch bonnet and green onion and fluff.
- Serve while hot!
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