Jamaican Rice and Peas Recipe

This authentic Jamaican Rice and Peas is exactly what you’re looking for!

In Jamaica, rice and peas is traditionally served with Sunday dinner.

Despite its name, this dish isn’t made with green peas but rather with red kidney beans, which are called “peas” in Jamaica.

Whether you’re new to Jamaican cooking or looking to perfect your rice and peas, this step-by-step recipe will guide you in creating an authentic, mouthwatering dish that will have your taste buds craving more!

What is Red Peas?

In Jamaica, “red peas” refer to red kidney beans. These beans are an essential ingredient in Jamaican cooking and are used in soups, stews, and, of course, in Jamaican rice and peas.

Traditionally, dried red kidney beans are soaked overnight and then boiled until tender before being used in the dish.

However, canned kidney beans can be used for convenience without sacrificing flavor.

What is Jamaican Rice and Peas?

Jamaican Rice and Peas is a popular dish in Jamaica made with rice and red kidney beans (known locally as “red peas”).

It is traditionally served on Sundays as part of the Jamaican Sunday dinner tradition, often paired with meat, seafood, or vegetarian dishes.

Jamaican Rice and Peas has African roots, and its flavors and cooking techniques have been influenced by African culinary traditions. Over time, it evolved into a cherished part of Jamaican cuisine.

In Jamaica, no Sunday dinner is complete without rice and peas!

Which Rice Should I Use?

Traditionally, Jamaicans use long-grain rice when cooking rice and peas.

You can use other types of rice, but each variety requires different amounts of water and cooking time.

Some rice types may take longer to cook, so be sure to adjust the cooking time, coconut milk, and water as needed to achieve the right consistency.

Why You Will Love This Jamaican Rice and Peas Recipe

You will love this Jamaican rice and peas recipe for the following reasons:

1. Authentic Flavors – This recipe captures the true essence of Jamaican cuisine, using traditional seasonings and techniques.

2. Easy to Make – With just a few ingredients, you can bring the taste of Jamaica to your kitchen.

3. Versatile – Pairs well with a variety of dishes, from jerk chicken to curry goat.

4. Rich and Fragrant – The combination of coconut milk, fresh herbs, and spices makes the rice incredibly flavorful.

5. Healthy and Nutritious – Packed with fiber and plant-based protein from red kidney beans.

Ingredients for Jamaican Rice and Peas

To make authentic Jamaican rice and peas, you’ll need:

• Red Kidney Beans (Peas): Traditionally, dried kidney beans are used. However, canned beans can be used for convenience. Both options are included in the recipe card.
  
• Coconut Milk: Homemade coconut milk is traditionally used. However, canned coconut milk can also be used. Both are included in the recipe card.
  
• Rice: Jamaicans mainly use long-grain rice for rice and peas. The recipe below provides instructions for using either long-grain or basmati rice.
  
• Scotch Bonnet Pepper: Add a whole Scotch bonnet pepper to the pot without cutting or bursting it to infuse flavor without overpowering heat.
  
• Seasonings: Scallion, pimento (allspice), garlic, and thyme are key ingredients that give rice and peas its authentic Jamaican flavor.
  
• Salt: To taste.

Essential Kitchen Tools

• Large pot with lid
• Pressure cooker (optional)
• Strainer (if using dried beans)
• Wooden spoon
• Measuring cups and spoons
• Knife

How to Make Jamaican Rice and Peas

Prepare the Beans: If using dry beans, wash them thoroughly to remove any dirt and soak them in clean water for at least two hours, preferably overnight, to help soften them.

Cook the Beans: Using a pressure cooker is recommended because it reduces the cooking time. Add the soaked beans, garlic, salt, and water to the pressure cooker. Cook for 20 minutes until the beans are tender.

For those without a pressure cooker, the beans can be boiled on the stovetop for 50 minutes until soft. The pot should be covered, and the water level should be checked occasionally, adding more as needed to prevent drying out.

Season the Pot: Once the beans are cooked, add scallion, pimento berries (allspice) onion, thyme, Scotch bonnet pepper, and coconut milk to the pot.

Cook the Rice: Wash the rice thoroughly. Add it to the pot, cover, and bring to a boil. Reduce the heat to low and let the rice steam until all the liquid is absorbed.

🍴✨ You can view the step-by-step instructions and the full recipe below.

Using Canned Coconut Milk and Canned Beans

Using canned beans and canned coconut milk to make Jamaican rice and peas reduces cooking time because there is no need to soak and pre-cook the beans or make fresh coconut milk.

All ingredients can be added to the pot at once and left to cook on low heat. It is important to adjust the amount of canned coconut milk, especially if using thick coconut cream. Adding too much will make the rice soggy.

When using canned beans and coconut milk, the rice will not have the same vibrant red color as when using dry beans. The flavor will also be slightly different. Fresh homemade coconut milk always enhances the taste of rice and peas.

For those who prefer using canned beans and coconut milk, the recipe card below provides a method to make Jamaican rice and peas with these ingredients.

What to Serve Jamaican Rice and Peas With

Jamaican Rice and Peas is a versatile side dish that pairs beautifully with many main courses. Some popular pairings include:

• Oxtail – A slow-cooked, tender, and flavorful Jamaican favorite.
• Curry Goat – A rich and hearty dish that balances perfectly with rice and peas.
• Fried Chicken – A popular option that complement Jamaican rice and peas well.
• Brown Stew Chicken – A classic stew with deep, savory flavors.
• Escovitch Fish – Fried fish topped with a spicy pickled vegetable medley.

Jamaican Rice and Peas Recipe: FAQs

1. Is It called Jamaican Rice and Peas or Peas and Rice?
In Jamaica, it’s always “Rice and Peas”—never “Peas and Rice!” While some other Caribbean islands might say it the other way around, Jamaicans don’t. Always say “Rice and Peas” when talking to a Jamaican—they will definitely correct you if you don’t! 😆

2. What is the best type of rice for Jamaican rice and peas?
Traditionally, long-grain rice is used. You can use other types of rice, but each variety requires different amounts of water and cooking time. This recipe uses long-grained rice.

3. What’s the right texture for Jamaican rice and peas?
Jamaican Rice and Peas should be “shelly”—meaning the rice grains are separate, firm, and fluffy, not soft or mushy. The rice should absorb the coconut milk and seasonings without becoming sticky or overcooked.
To achieve the perfect shelly texture:

• Let the rice steam with the lid on after cooking to help it stay light and fluffy.
• Use long-grain rice.
• Rinse the rice before cooking to remove excess starch.
• Use the right amount of liquid—too much will make it soggy.
• Avoid over-stirring while cooking, as this can break the grains.

4. Can I use canned beans instead of dried beans?
Yes, while dried beans give a richer flavor, canned beans are a convenient substitute. Just be sure to rinse and drain them before use.

5. Do I have to use Scotch bonnet pepper?
For authentic Jamaican flavor, yes! However, you can omit it altogether if you prefer a milder dish.

6. Can I make this Jamaican Rice and Peas vegan?
This Jamaican rice and Peas recipe is naturally vegan! Just use coconut oil instead of butter.

7. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water and bit of butter to prevent drying out.

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