Jamaican Rice and Peas – Jamaican Rice and Peas is one of the most iconic dishes from the Caribbean, often regarded as the heart of Jamaican cuisine. Despite its name, the dish actually uses red kidney beans (called “peas” in Jamaican Patois) cooked with fragrant long-grain rice, rich coconut milk, and a medley of herbs and spices. It’s a staple Sunday meal in Jamaica, traditionally served alongside jerk chicken, curry goat, or fried fish.
The dish beautifully reflects Jamaica’s rich cultural heritage—an intersection of African, Spanish, and indigenous Taino influences.
Recipe Overview
Dish Name: Jamaican Rice and Peas
Cuisine: Jamaican / Caribbean
Course: Side Dish or Main Course (Vegetarian Option)
Servings: 6 servings
Calories: Approximately 280 kcal per serving
Prep Time: 15 minutes
Active Cooking Time: 35 minutes
Resting Time: 10 minutes
Total Time: 1 hour
Nutrition (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 45 g |
| Protein | 7 g |
| Fat | 8 g |
| Saturated Fat | 6 g |
| Sodium | 420 mg |
| Fiber | 7 g |
| Sugar | 2 g |
| Cholesterol | 0 mg |
Note: Nutritional values may vary based on ingredient brands and preparation methods.
Equipment
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Medium saucepan or Dutch oven with lid
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Wooden spoon
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Measuring cups and spoons
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Fine mesh strainer
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Can opener (for coconut milk)
Ingredients
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2 cups long-grain white rice (preferably basmati or jasmine)
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1 ½ cups cooked red kidney beans (or 1 can, drained and rinsed)
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2 cups unsweetened coconut milk
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2 cups water or vegetable broth
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2 cloves garlic, minced
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1 medium onion, chopped
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2 sprigs fresh thyme (or 1 tsp dried thyme)
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1 whole Scotch bonnet pepper (do not cut open)
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2 green onions (scallions), chopped
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1 tsp allspice (pimento)
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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1 tbsp vegetable oil or butter
Instructions
Step 1: Prepare the Base
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In a medium saucepan or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat.
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Add the chopped onion, minced garlic, and green onions. Sauté for 2–3 minutes until fragrant and translucent.
Step 2: Add the Coconut Milk and Seasoning
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Pour in the coconut milk and water (or vegetable broth) and stir to combine.
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Add the cooked kidney beans, thyme, Scotch bonnet pepper (whole), allspice, salt, and black pepper.
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Bring the mixture to a gentle boil over medium-high heat.
Step 3: Add the Rice
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Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
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Stir the rice into the pot, ensuring it’s evenly distributed.
Step 4: Simmer the Rice
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Reduce the heat to low, cover the pot, and allow the rice to simmer for about 20–25 minutes or until the liquid is fully absorbed.
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Avoid lifting the lid too often—steam helps the rice cook evenly.
Step 5: Rest and Fluff
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Once the liquid is absorbed and the rice is tender, remove the pot from the heat.
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Let the rice rest, covered, for 10 minutes to allow the flavors to meld.
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Carefully remove the Scotch bonnet pepper and thyme stems.
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Fluff the rice gently with a fork before serving.
Tips for Perfect Jamaican Rice and Peas
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Use Whole Scotch Bonnet Pepper: Do not cut it open unless you want intense heat. Keeping it whole adds aroma without overpowering spice.
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Coconut Milk Quality Matters: Use unsweetened, full-fat coconut milk for a rich, authentic taste.
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Don’t Over-Stir: Stirring too much can make the rice mushy. Let it steam undisturbed.
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Fresh Herbs Add Magic: Fresh thyme and scallions provide authentic Jamaican flavor—don’t skip them!
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Customize It: You can substitute kidney beans with pigeon peas or black-eyed peas for a different twist.
Conclusion
Jamaican Rice and Peas captures the essence of the Caribbean in a single pot—creamy, flavorful, and deeply satisfying. It’s a simple yet sophisticated dish that harmonizes coconut, spice, and tradition. Whether served with spicy jerk chicken or enjoyed on its own, it delivers warmth, nourishment, and an authentic taste of Jamaica’s culinary soul.
