Jamaican Rice with Peas
Savor the authentic flavors of the Caribbean with this vibrant and aromatic Jamaican Rice with Peas recipe, an irresistible side dish that’s as comforting as it is easy to prepare. Featuring perfectly fluffy long-grain white rice infused with the creamy richness of coconut milk, fragrant fresh thyme, and just the right touch of spice from a whole Scotch bonnet pepper, this dish is a symphony of taste and texture. Bursting with protein-rich red kidney beans (or gungo peas, for a traditional twist), this one-pot wonder comes together in just 30 minutes, making it a versatile complement to jerk chicken, grilled seafood, or roasted vegetables. With its subtle blend of island-inspired seasonings and buttery-smooth consistency, this Jamaican classic will elevate any meal and evoke the irresistible warmth of Caribbean cuisine.
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Recipe Information
Ingredients
- 2 cups Long-grain white rice
- 1 can Canned red kidney beans (or gungo peas/cowpeas if preferred)
- 1.5 cups Coconut milk
- 1 cup Water
- 2 cloves Garlic
- 3 sprigs Fresh thyme sprigs
- 2 stalks Scallions
- 1 pepper Scotch bonnet pepper (whole, for flavor without heat; optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable oil (optional for cooking aromatics)
Instructions
Rinse the rice in cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
If using canned kidney beans, drain and rinse the beans under cold water. Set aside.
In a medium-sized pot with a lid, heat the vegetable oil (optional) over medium heat. Add the garlic (smashed) and scallions (roughly chopped), and sauté for 1–2 minutes until fragrant.
Add the coconut milk, 1 cup of water, thyme sprigs, whole Scotch bonnet pepper, salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a gentle simmer, then add the rinsed rice and kidney beans. Stir gently to distribute the beans evenly.
Cover the pot with a lid and reduce the heat to low. Allow the rice to simmer for 20–25 minutes, or until the liquid is absorbed and the rice is tender.
Once cooked, discard the thyme sprigs and Scotch bonnet pepper (if used). Fluff the rice with a fork to separate the grains.
Serve the Jamaican Rice with Peas warm as a flavorful side dish for your main course.
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3183 mg | 138% | |
| Total Carbohydrate | 215.8 g | 78% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 31.6 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1859 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
