Jamaican Rice and Peas

Ingredients

• 1 tbspcoconut, vegetable or sunflower oil
• 1 smallonion, finely chopped
• 2 clovesgarlic, finely sliced
• 2 tspjerk seasoning or all-purpose seasoning
• 225 mlwater
• 400 mlcoconut milk
• 400 g (240 g drained)red kidney beans, canned
• 2spring onions, halved lengthways
• 2 sprigsthyme
• 1Scotch bonnet pepper
• 400 gwhite rice, long-grain or basmati
• 1spring onion, finely sliced
• 1lime, to serve

Instructions

1. 1

   Fry the aromatics

   Finely chop the onion and slice the garlic. Fry them in the oil over a medium heat for 5 minutes.

2. 2

   Wash the rice

   While the onion and garlic cook, rinse the rice under cold running water until the water runs clear.

3. 3

   Add the ingredients

   Put the water, coconut milk, kidney beans, halved spring onions, thyme, Scotch bonnet and washed rice into the pan together. Turn the heat to high.

4. 4

   Add the seasoning

   Stir in the jerk or all-purpose seasoning and bring the pan to the boil.

5. 5

   Stir once more

   Give everything one final stir, then turn the heat down to low.

6. 6

   Simmer covered

   Put the lid on and simmer for 10 minutes. Keep the lid on; do not stir or peek.

7. 7

   Let it absorb

   Turn off the heat and leave the pan covered for another 10 minutes so the rice can absorb any remaining liquid.

8. 8

   Remove the aromatics

   Take off the lid and remove the spring onions, thyme and Scotch bonnet.

9. 9

   Fluff the rice

   Use a fork to fluff the rice.

10. 10

    Garnish and serve

    Serve with the finely sliced spring onion and a small wedge of lime.

What is Jamaican rice and peas?

Rice and peas is a familiar Jamaican side dish, despite the name: this version uses red kidney beans rather than green peas. The rice cooks with beans, coconut milk, herbs and pepper, making a substantial, aromatic accompaniment.

This recipe keeps the method simple by using canned beans and cooking everything in one pan. Coconut milk brings richness, while the Scotch bonnet and seasoning give the rice its savoury warmth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 775 calories, 19g protein, 114g carbs, 29g fat.

The rice supplies most of the carbohydrates, while coconut milk and oil contribute much of the fat. Kidney beans provide some protein alongside the rice; serve with fish or another protein-rich main and vegetables for a more balanced plate.

The rice and beans

Rinsed rice: washing the grains until the water runs clear removes loose surface starch and helps the finished rice stay more separate.

Canned beans: the recipe uses 400 g from the tin, with 240 g drained. They go into the pan with the rice so they heat through as the liquid cooks.

Building the flavour

Aromatics: frying the chopped onion and sliced garlic for 5 minutes gives them a head start before the rice and liquids are added.

Coconut and herbs: coconut milk forms the cooking liquid alongside water, while thyme and spring onion infuse it as the rice simmers. The halved spring onions are removed before serving.

Handling the Scotch bonnet

Whole pepper: add the Scotch bonnet to the pan whole, as directed, so it flavours the cooking liquid without being chopped through the rice. Remove it before serving.

Heat level: the recipe calls for one pepper, but its strength can vary. If you are sensitive to chilli, use less or leave it out; take care not to break it open while stirring.

Why the lid stays on

Covered simmer: after bringing the pan to the boil and stirring once, reduce the heat to low and cook for 10 minutes with the lid on. Avoid stirring or lifting the lid during this time.

Resting time: turn off the heat and leave the covered pan alone for another 10 minutes. This gives the rice time to absorb remaining liquid before you fluff it.

Serving ideas

Fresh finish: sliced spring onion and a small wedge of lime are the recipe’s finishing touches. Add them when serving so their freshness contrasts with the rich coconut rice.

On the plate: serve the rice and peas alongside meat, fish or curry, as suggested in the recipe description. Its beans and rice also make it a filling accompaniment to a meal.

Recipe notes & tips

• Rinse the rice until the water runs clear before adding it to the pan.
• Keep the Scotch bonnet whole during cooking and remove it before serving.
• Once the covered simmer begins, resist the urge to lift the lid or stir.
• Leave the pan covered for the full 10-minute rest after turning off the heat.
• Fluff gently with a fork so you do not crush the beans.

Variations

• Choose the oil: use coconut, vegetable or sunflower oil as listed.
• Swap the seasoning: use jerk seasoning or all-purpose seasoning.
• Change the rice: choose long-grain white rice or basmati rice.
• Adjust the chilli: use less Scotch bonnet or omit it for a milder result.
• Use dried beans: follow a suitable preparation method for dried kidney beans before making the recipe.

Common mistakes to avoid

• Skipping the rinse: excess surface starch can make the rice stickier; rinse until the water runs clear.
• Peeking during the simmer: lifting the lid releases steam; keep it closed for the full 10 minutes.
• Stirring while it cooks: this interrupts the covered cooking; stir only before lowering the heat.
• Breaking the pepper: a split Scotch bonnet can make the dish much hotter; handle it gently and remove it before serving.
• Fluffing too vigorously: rough stirring can break the beans; use a fork with a light touch.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat until steaming hot throughout, adding a small splash of water if the rice seems dry.

Frequently asked questions