Jamaican Rice and Peas Recipe

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
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When I need an authentic Caribbean side, this one always comes through. I make fluffy rice and pair it with tender beans, plus I add some bomb coconut flavor and spices in the mix. This dish isn’t just good, it’s straight up fire! Make sure you pair it with some curry chicken and fried plantains for some good eatin!

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A bowl of Jamaican rice and peas on the table with a spoon in the bowl.

How to Make Jamaican Rice and Peas

Cooking the beans for rice and peas.

Step 1: Put the beans and 4 cups of the stock in a medium dutch oven or saucepan and soak, covered, overnight. Bring the beans and stock to a full boil and boil for 15 minutes. Reduce the heat to medium-low and simmer the beans until tender, about 1 hr.

Ingredients added to the pot to make caribbean peas and rice.

Step 2: Add the remaining 2 ½ cups sock and bring to a boil. Using a fork, stir in the rice, grated creamed coconut, thyme, habanero, salt and allspice and cover the pot with a tight-fitting lid. Reduce the heat to low and cook until the rice is tender, about 20 minutes.

Rice and peas jamaican recipe cooked and ready in a big pot.

Step 3: Turn off the heat and let stand, covered, for 5 minutes. Remove the thyme and habanero. Fluff the rice, separate the grains with a fork and serve.

PRO TIP: Do not open the lid! Doing so will allow your steam to escape and your rice won’t cook perfectly without it. Not worth it.

Close up of white bowl with rice and peas against white wall

Jamaican Rice and Peas Recipe

This Jamaican Peas and Rice Recipe is the BEST quintessential Caribbean side with perfectly fluffed rice and delicious red beans with a hint of coconut flavor and spices galore. It is the perfect accompaniment to Jamaican Brown Stew Chicken, Jerk Chicken and plantains.
4.61 from 61 votes
Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 1 hour 45 minutes
Author: Jocelyn Delk Adams
Course: Side Dish
Servings: 8 servings

Ingredients

  • 1 cup dried red kidney beans rinsed and drained
  • 6 ½ cups low-sodium chicken stock
  • 2 cups uncooked parboiled rice, rinsed and drained
  • ¼ cup grated Grace Pure Creamed Coconut
  • 3 fresh thyme sprigs
  • 1 habanero pepper
  • ½ tsp kosher salt
  • ¼ tsp ground allspice

Instructions

  • Put the beans and 4 cups of the stock in a medium dutch oven or saucepan and soak, covered, overnight.
  • Bring the beans and stock to a full boil and boil for 15 minutes. Reduce the heat to medium-low and simmer the beans until tender, about 1 hr.
  • Add the remaining 2 ½ cups sock and bring to a boil. Using a fork, stir in the rice, grated creamed coconut, thyme, habanero, salt and allspice and cover the pot with a tight-fitting lid. Reduce the heat to low and cook until the rice is tender, about 20 minutes. Turn off the heat and let stand, covered, for 5 minutes. Remove the thyme and habanero. Fluff the rice, separate the grains with a fork and serve.

Notes

Store leftovers in the fridge for up to four days or in the freezer for up to three months. Reheat leftovers in a saucepan over medium heat.
You must used parboiled rice for this recipe. Other rice grains just won’t work.

Nutrition

Calories: 329kcal | Carbohydrates: 55g | Protein: 13g | Fat: 7g | Saturated Fat: 5g | Sodium: 211mg | Potassium: 572mg | Fiber: 4g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 3.5mg | Calcium: 43mg | Iron: 2.6mg
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Recipe Tips

  • Soak the beans. They cook more quickly and better when soaked prior to cooking. If you forget, you can use the quick soak method. Bring the water and beans to a full boil for 2 minutes. Remove from the heat, cover with a lid, and let the beans stand for 1 hour. Then continue cooking as directed.
  • Make sure to discard the habanero and thyme after cooking.
  • You must used parboiled rice for this recipe. Other rice grains just won’t work.

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Serving Suggestions

Overhead photo of white bowl of Rice and Peas

Recipe Help

Can I make pigeon peas and rice with this recipe?

If you want to try this recipe with pigeon peas instead of red beans, you can simply replace them. You can also add scotch bonnet peppers for another authentic touch.

Can I make peas and rice without coconut?

Yep. However, the coconut adds a very authentic Caribbean flavor to the recipe, if you aren’t fan, you can simply omit. No need to replace with anything. Simply continue cooking the recipe as you would before and enjoy!

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This recipe was originally published July 2019. It has been updated with new images and content.

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Filed Under:  Beans and Legumes, Caribbean Recipes, Grains, Side Dishes

Comments

  2. I couldn’t find the creamed coconut. Can I substitute coconut milk, and adjust the amount of chicken stock?

    Reply

    1. You might be able to find full fat coconut milk in a can in the international section of the grocery store. That is where I would get it. The carton kind is not going to work here.

  4. I absolutely love that you soak the beans in the broth overnight and then cook them in the same broth. Makes the dish sound even more delicious. Can’t wait to make this.

    Reply

    1. Great recipe. Remember to wash the rice until the water is clear before cooking, AND the coconut milk and spices should be simmering before the rice is added.

4.61 from 61 votes (36 ratings without comment)

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