Jamaican rice and peas

Ingredients

• 190 g (1 cup)dried red kidney beans, soaked overnight
• 710 ml (3 cups)water
• 400 ml (1 can, 13.5 oz)unsweetened coconut milk
• 370 g (2 cups)long-grain white rice, rinsed
• 1Scotch bonnet pepper, left whole
• 3scallions, chopped
• 4 sprigsfresh thyme
• 2 clovesgarlic, minced
• 5 g (1 teaspoon)salt
• 1.25 g (1/2 teaspoon)black pepper

Instructions

1. 1

   Simmer the beans

   Rinse the soaked kidney beans and put them in a large pot with 710 ml water. Bring to the boil, then lower the heat and simmer until tender, about 1 hour.

2. 2

   Add the aromatics

   Add the coconut milk, whole Scotch bonnet, chopped scallions, thyme sprigs, minced garlic, salt and black pepper. Stir to combine.

3. 3

   Cook the rice

   Bring the mixture back to the boil, then stir in the rinsed rice. Reduce the heat to low, cover and simmer until the rice is cooked and the liquid has been absorbed, about 20–30 minutes.

4. 4

   Steam the rice

   Turn off the heat and leave the pot covered for a further 10 minutes so the rice can steam.

5. 5

   Fluff and serve

   Remove the Scotch bonnet and thyme sprigs. Fluff the rice with a fork before serving.

What is Jamaican rice and peas?

This Jamaican staple combines rice with kidney beans, which are commonly called peas in the dish's name. It is rooted in Caribbean cooking and is often served alongside other dishes, though it is substantial enough to enjoy on its own.

Here, coconut milk gives the cooking liquid richness, while thyme, scallions and garlic build savoury flavour. Keeping the Scotch bonnet whole adds aroma without cutting into the pepper.

Nutrition and macros by portion

The nutrition label shows one serving as written: 321 calories, 9g protein, 54g carbs, 8g fat.

Most of the carbohydrates come from the rice, while the kidney beans contribute both carbohydrates and protein. Coconut milk supplies much of the fat; serve a portion with vegetables to add freshness and variety to the plate.

Start with tender beans

Soaking: The overnight soak helps the dried beans cook more evenly. Rinse them before simmering, as directed.

Doneness: Give the beans the full simmer and check that they are tender before adding the other ingredients. The rice cooks later, so the beans need to be ready first.

Build the flavour gently

Whole pepper: Leave the Scotch bonnet intact as it simmers. Removing it before serving avoids biting into the chilli, while the other aromatics season the pot.

Herbs and alliums: Scallions, thyme and garlic go into the pot with the coconut milk. Stir them through so their flavours are distributed in the cooking liquid.

Get the rice texture right

Rinsing: Rinse the rice before adding it, as the recipe specifies. This helps keep the cooked grains from becoming overly sticky.

Low heat: Once the rice is stirred in, cover the pot and cook it gently. The rice is ready when tender and the liquid has been absorbed; leave it covered for the extra 10-minute steam.

Keep an eye on the timing

The beans take about 1 hour to simmer, followed by 20–30 minutes for the rice and a final 10 minutes of steaming. The rice-cooking time can vary, so use the texture and absorbed liquid as your cues.

The stated total time is 70 minutes, but the beans also need an overnight soak beforehand. Keep the pot covered during the rice stage to retain steam.

Make it a meal

As a side: Serve the rice and peas with vegetables or another Caribbean-inspired main. Its coconut richness and herbs make it a natural partner for simply seasoned savoury dishes.

As a main: Add a generous helping of vegetables alongside it for colour and contrast. A fresh, crisp side can balance the soft, creamy rice and beans.

Recipe notes & tips

• Soak the kidney beans overnight before starting the recipe.
• Rinse the rice before stirring it into the pot.
• Keep the Scotch bonnet whole if you want its aroma without cutting into it.
• Keep the pot covered while the rice simmers and steams.
• Fluff gently with a fork just before serving.

Variations

• Use brown rice: Allow for a different cooking time and check the packet guidance.
• Add more scallions: Increase their amount for a more pronounced savoury note.
• Adjust the chilli: Remove the whole Scotch bonnet earlier for a milder result.
• Use fresh thyme: Strip the leaves from the sprigs before adding if you prefer not to remove stems later.
• Serve with vegetables: Add a crisp or lightly cooked vegetable side for contrast.

Common mistakes to avoid

• Undercooked beans: Simmer them until tender before adding the coconut milk and rice.
• Stirring too often: Keep stirring to a minimum once the rice is covered so it can cook undisturbed.
• Lifting the lid repeatedly: Leave the pot covered during cooking to retain steam.
• Cutting the pepper: Keep the Scotch bonnet whole to avoid releasing more heat into the pot.
• Skipping the final rest: Leave the covered pot off the heat for 10 minutes so the rice can finish steaming.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3–4 days. Reheat until piping hot, adding a small splash of water if the rice has dried out.

Frequently asked questions