Authentic Jamaican rice and peas made with creamy full-fat coconut milk, kidney beans, fresh thyme, and allspice berries. Naturally vegan, gluten-free, and easy to make. Instant Pot method included!
Jamaican rice and peas is one of those dishes that sounds simple until you taste it, and then you understand why it’s on nearly every table in Jamaica, every single Sunday. Despite the name, there are no green peas in this dish. In Jamaica, red kidney beans are called “peas,” and they’re simmered low and slow in a coconut milk-seasoned broth with fresh thyme, allspice berries, garlic, and a whole Scotch bonnet pepper that adds fruity depth without turning up the heat (as long as you keep it whole and unbroken). The result is rice that’s fragrant, creamy, and deeply savory.
I first fell head-over-heels for this dish at our favorite local Jamaican restaurant, Irie Kitchen, where my boys asked for it every single visit. Then, on my trip to Jamaica, I found it on almost every menu, and came home determined to figure it out in my own kitchen. After consulting with my Jamaican business partner and testing the recipe until the flavors were just right, this is the version we keep coming back to. It’s the perfect side dish alongside Jamaican jerk pork chops or Jamaican curry chicken (or honestly, next to just about any grilled meat or fish).
Ingredients
- Kidney beans: Start with dried kidney beans soaked overnight (the soak is hands-off, and it’s worth it for the color and depth)
- Onion: Diced white onion and minced green onion add great flavor.
- Spices: Garlic, allspice, fresh thyme, and fresh ginger all add to the warm depth of flavor.
- Scotch bonnet pepper: Optional, but I do love the bit of heat it adds.
- Coconut milk: Use full-fat Thai-style coconut milk, lite coconut milk won’t give you the same creamy result.
- Rice: I usually use long-grain white rice, but you could use other kinds of rice in a bind.
How to Make Jamaican Rice and Peas
Step 1. Start by soaking your kidney beans for at least 8 hours. It’s hands-off and an essential step for best results.
Step 2. Add soaked beans to a large pot and cover with water. bring to a boil and add onions, garlic, allspice, thyme, Scotch bonnet, ginger, and salt and black pepper.
Step 3. Stir in the coconut milk and bring back to a boil. Reduce heat, and simmer until beans are tender (about an hour).
Step 4. Add garlic and rice to the pot and bring back to a boil. Reduce heat and simmer until rice is tender and liquid is absorbed. Remove from heat, but keep the lid on for 10 minutes.
Remove the thyme stems, allspice berries, and Scotch bonnet, then fluff with a fork. Serve and enjoy your Jamaican Rice and Peas!
Try It In the Instant Pot
- Soak beans overnight
- Pressure cook beans alone for 15 minutes on HIGH with seasonings + water
- Natural release, add coconut milk + rice
- Cook on Rice setting (or 5 minutes HIGH, 10 minutes natural release)
More Delicious Rice Dishes
- Greek Spinach Rice
- Lebanese Hushwee Rice
- Greek Brown Rice Salad
- Cuban Black Beans and Rice
- Shrimp Fried Cauliflower Rice
Eat It, Like It, Share It!
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Your fork is waiting.
Ingredients
Instructions
- Add beans to a large saucepan and cover with water. Bring to a boil then add in onion, scallions, garlic, allspice, thyme, Scotch bonnet (if using), ginger, 2 teaspoons salt and 1/2 teaspoon pepper. Stir in the coconut milk and bring to a boil. Reduce to low and simmer until beans are tender, about 1 hour.
- Add rice to the pan and bring to a boil. Reduce heat to low and simmer until rice is tender and liquid is absorbed in, about 20 minutes. Remove pan from the heat but keep the lid on for 10 minutes. Remove the thyme stems, allspice berries and Scotch bonnet then fluff with a fork. Check for seasoning and add salt and pepper if needed. Garnish with scallions.
Nutrition
Frequently Asked Questions
A traditional food hailing from the African continent, rice and peas first became popular in Ghana. Despite the name, there are no garden peas in the recipe. Instead, there are beans that are referred to as ‘peas’ in the Caribbean.
Dark red kidney beans are more common but I used light red because that’s what I had on hand. Either work! The secret is to start with dried and let them soak in water 8 hours or overnight.
The secret is full fat coconut milk such as the Thai style that you can find in a can. While you can use low fat, I highly recommend full fat for added creaminess. This dish is naturally vegan with no butter so the coconut milk adds a ton of plant-based richness.
Of course, traditional dishes like Jerk Chicken, Jerk Pork or Curry Goat all taste delicious with rice and peas but truthfully this side dish is extremely versatile and tastes great with any sort of roasted meat, fish or curry.
It will stay good for up to 3 days in the refrigerator. If it’s a little dry when reheating, add a little coconut milk.
Yes! They are 100% gluten-free and vegan as they are made with coconut milk instead of butter. They’re also protein-packed due to the peas (beans) offering 5 grams of protein per 1/2 cup.
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