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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How to Make Jamaican 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.
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.
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.
Jamaican Rice and Peas Recipe
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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
Nutrition
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
- I love to serve this dish with my recipe for ackee and saltfish and brown chicken stew.
- It’s also great with your favorite curry goat or jerk chicken recipe!
Recipe Help
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.
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!
More Comfort Food Recipes
- Dirty Rice
- Red Beans and Rice Recipe
- Stuffed Cabbage Rolls
- Shrimp Etouffee
- Southern Collard Greens
- Callaloo
- Saltfish Fritters
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
This recipe was originally published July 2019. It has been updated with new images and content.
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Are you supposed to cut up the habanero before putting it in the pot? And is parboiled rice something I find in the store or is it something I do to the rice before cooking? Thanks!
You add the habenero pepper whole. Also, parboiled rice is some you buy at the store. Look for Uncle Ben’s. The Walmart brand also has a parboiled variety.
Hello.
I’ve always made this recipe, and it’s a hit with my family. However, I was wondering if I can used some leftover rice this time. Please advise. Thanks
I actually have never tried this honestly but I think it is worth a shot for sure.
I made this yesterday to serve with the Brown Stew Chicken. I prepared the recipe as written with one exception. I omitted the habanero pepper because my husband is averse to “hot” flavors. As a compromise, I added 4 slices of jarred “tamed” jalapeño pepper (- I know, I know…) and removed them before serving. This added a little kick without causing any complaints. The coconut, thyme and allspice add a wonderful dimension of flavor to an ordinary combination. I almost made a huge mistake but caught it just in time. I was about to empty the entire package of creamed coconut into the rice and beans as noticed the measurement of ¼ cup and stopped myself just in time.
On another note, I recommend using Dark Red Kidney beans, although the recipe does not specify the type. I used Light Red Kidney beans because that was what I had in the pantry. The rice was delicious, but the esthetic was not great. The lighter kidney beans looked rather anemic in the rice. Jocelyn’s attractive photo must depict the darker variety.
Just wondering…..Why is this called rice and peas rather than rice and beans?
It is historically called that by Jamaicans and so we are honoring that.
Amazing…. made this recipe 3 times counting today and shared it a few times to my peoples in the south who is missing the traditional Caribbean taste in NY.
Authentic flavor!!!!!!!!
Thank you. I have been looking for this flavor for years. The brown stew was also amazing. Both better than restaurants.
I followed the directions to the T and it came out sooooo good. My family absolutely loved it. I also made oxtail, cabbage and plantains.
I made your rice and peas recipe a week or so ago. Didn’t have parboiled rice, so I used the medium grain that was in the pantry. That most likely affected the texture, but it was okay. That being said, it was AMAZING!!!!! I served it with grilled jerk chicken and mango salsa. The kids (& I) liked the rice & peas the best! So yum!!
Do you chop the habanero or throw it in whole? I couldn’t find the creamed coconut, how much coconut milk should I substitute??? Thanks!!
The recipe is titled rice and peas…but no peas are listed among the ingredients. Is it supposed to be rice and beans?
Jamaicans refer to kidney beans as peas or you can make it with pigeon peas