Jamaican rice and peas recipe
Inner Peas
What is special about this Jamaican rice and peas recipe?
This authentic Jamaican rice and peas recipe combines red kidney beans and rice simmered in coconut milk, with fresh herbs and the distinctive warmth of Scotch bonnet pepper, creating a classic Caribbean side dish.
You’ll love it if…
…if you crave a fragrant, coconut-infused rice dish bursting with warming allspice, fresh thyme, and just the right kick of Scotch bonnet heat – it’s pure Jamaican comfort in every bite!
Everyone thinks that rice is so nice. He’s mild mannered, gets along with everyone, quiet, unassuming. Well that’s just what rice wants you to think.
In reality, rice is a undercover agent. He’s highly trained in espionage, and the martial arts. Not to mention, he gets all the ladies.
In Rice and Peas, Rice is on a mission teaming up with his trusty sidekick Beans. Scotch bonnet gives a fiery kick, allspice, thyme and garlic punch through. Let’s just say, it’s no more Mr. Rice guy.
Thanks to their killer combination of team-mates, Rice and Peas succeed in their mission to rescue the damsel in distress from having a boring dinner. Thanks, Rice and Peas, once again you have saved the day.
Gather the Ingredients
Wash and drain long grain white rice.
Cook the Rice
Add the clean rice and a can of kidney beans with the water and heat it up for a few minutes.
Add allspice, thyme, garlic, and scotch bonnet and coconut cream. Mix well and add salt and pepper.
Cover with a lid and cook for 20-30 minutes until the rice is cooked.
Serve and Enjoy!
- Use Fresh Ingredients: Opt for fresh thyme, scallions, and garlic to infuse the dish with authentic Jamaican flavours
- Be Delicate With the Scotch Bonnet Pepper: Add a whole Scotch bonnet pepper during cooking for a subtle heat and fruity undertone; remove it before serving to control spiciness.
- Let the Rice Rest: After cooking, allow the rice to sit covered for 10 minutes off the heat; this steaming process ensures a fluffy texture.
- Avoid Lifting the Lid: Refrain from lifting the pot lid during cooking, as this releases steam and can affect the rice’s texture.
Jamaican Rice and Peas
Equipment
- saucepan or pot
Ingredients
- 1 tin of cooked kidney beans with the water
- 1 cup long grain white rice
- ½ teaspoon allspice
- 1 teaspoon thyme
- 1 tablespoon garlic
- 1 scotch bonnet cut into half or 1 jalapeno pepper
- 1 cup coconut cream
Instructions
- Wash and drain 1 cup long grain white rice. In a pot on low heat, add the clean rice, 1 tin of kidney beans with the water and heat it up for a few minutes.
- Add ½ teaspoon allspice, 1 teaspoon thyme, 1 tablespoon garlic, 1 scotch bonnet cut into half (or 1 jalapeno pepper) and 1 cup coconut cream. Mix well and add salt and pepper. Add more water if required.
- Cover with a lid and cook for 20-30 minutes until the rice is cooked.
- Serve.
Video
FAQ
Is it necessary to use coconut cream?
Coconut cream gives you the richest flavour, but you can substitute with coconut milk instead
How spicy will the dish be with a Scotch bonnet pepper?
Adding a whole, uncut Scotch bonnet imparts a subtle heat; for more spice, gently pierce the pepper before adding it. You can omit it if you can’t tolerate heat.
What type of rice is best for this recipe?
Long-grain white rice is traditional, but parboiled rice is also a great option for achieving separate, fluffy grains.
Can I make this ahead of time?
Absolutely, it keeps well in the refrigerator for up to three days; reheat gently, adding a splash of coconut milk if needed to restore moisture.
