Jamaican rice and peas are a must-have for any get together, gathering, or weeknight meal. Pair the flavorful rice dish with roasted meat, curry, or stew for a classic Sunday dinner.
A Short History of Jamaican Rice and Peas
Jamaican rice and peas are a beloved staple in Jamaican cuisine with deep roots in West African tradition. The dish dates back to the 17th century. Enslaved Africans in Jamaica prepared the meal on Sundays, the one day of the week they had free. They took their time simmering the rice in coconut milk, seasoned with a blend of spices, herbs, and beans or peas, with dark red kidney beans being the most popular choice.
Key Ingredients
- Coconut Milk: Use creamy, full-fat coconut milk to balance the heat and add richness to the dish.
- Spices: A crushed Maggi bouillon cube with a pinch of kosher salt seasons the coconut milk perfectly.
- Rice: Long grain rice is a classic choice that cooks up fluffy and light; I usually reach for Adolphus brand. White rice is a more traditional choice, but you can use Jasmine rice or brown rice if you prefer. Just increase the cooking time if you decide to go that route.
- Scallions: Sautéed scallions, also called green onion, give the rice a subtle peppery taste.
- Garlic: Include 2 to 4 minced garlic cloves, depending on your preference.
- Allspice: Allspice berries or pimento seeds are a necessary ingredient for Jamaican rice and peas.
- Thyme: Fresh thyme sprigs infuse the rice with warm, earthy flavor.
- Scotch Bonnet: Traditionally, Scotch bonnet peppers bring the signature heat and flavor. If you can’t find one, swap it for a jalapeño or habanero pepper. Use a whole scotch bonnet pepper or chop it for more intense heat.
- Beans: The most traditional choice is pigeon peas (called gungo peas in Jamaica), but dark kidney beans are common in the U.S. You can also use black-eyed peas or black beans. I sometimes go with canned kidney beans for convenience, but soaking and cooking dried red kidney beans with the rice is worth the extra effort if you have the time.
Additions and Substitutions
- Experiment with mix-ins. Consider adding a few smashed garlic cloves or some fresh ginger to the coconut milk you use to cook the rice.
- Swap the cooking liquid. Simmer the rice in chicken stock, vegetable broth, or chicken broth instead of coconut milk.
How to Make Jamaican Rice and Peas
The full recipe with measurements is in the recipe card below.
Step 1: In a large bowl, combine dried beans and 4 cups of water. Cover with a clean towel and soak the beans at room temperature for 12-24 hours.
Step 2: Drain and rinse the beans. Transfer them to a Dutch oven or stockpot. Cover with 4 cups of water and bring the mixture to a rolling boil over medium-high heat.
Step 3: Use a slotted spoon to remove any film that forms on the surface of the water. Lower the heat and cook for 40 minutes. Remove the beans from the heat and set them aside for 20-30 minutes.
Step 4: Pour coconut milk into a saucepan and add kosher salt and a crushed bouillon cube. Bring the mixture to a gentle boil over medium heat.
Step 5: Reduce the heat and add the allspice berries, pepper, rice, kidney beans, scallions, and thyme. Cover and cook until the liquid absorbs for 15-20 minutes.
Step 6: Remove the rice from the heat and fluff it with a fork. Cover with the lid and set it aside to steam for 5-10 minutes before serving.
Expert Tips
- Soak the beans overnight. Soak the beans in water overnight (12-24 hours) to improve their texture and make them easier to cook.
- Wash the rice. Rinse the rice in a fine-mesh strainer until the water runs clear to remove excess starch and prevent the rice from clumping.
- Cooking at higher elevations. If you live at a higher altitude, add about two extra tablespoons of coconut milk to the rice.
If you enjoy Jamaican rice and peas, try one of these rice recipes!
Serving Suggestions
As the Jamaican rice and peas simmers, whip up classics like roasted jerk chicken, brown chicken stew, curry goat, or Jamaican chicken fricassee to pair it with.
It’s just as good alongside crispy fried chicken, blackened mahi mahi, BBQ pulled pork, kedjenou, and baked beef ribs.
No matter what you serve it with, the rice will disappear fast, and don’t be surprised if your guests fight over the crispy rice at the bottom of the pot, known in Jamaica as bun bun.
What To Do With Leftovers
- Can I prepare the recipe in advance? Prepare the rice, add it to an airtight container, and store it for 3-5 days until you’re ready to serve.
- Refrigerate: Store leftovers in an airtight container for 3-5 days.
- Freeze: Let the dish cool, then transfer it to a freezer-safe bag or container. Jamaican rice and peas freezes for 6 months.
- Thaw: Defrost the rice in the refrigerator overnight.
- Reheat: Warm the leftovers in the microwave or stovetop, and enjoy!
Frequently Asked Questions
What type of beans do you use?
I use kidney beans to make Jamaican rice and beans, but a more classic option would be to use pigeon peas if you have access to them.
More Caribbean Recipes:
Jamaican Rice and Beans
- 1 cup dried kidney beans
- 4 cups water
- 2 cups full-fat coconut milk
- 1 teaspoon kosher salt
- 1 Maggie bouillon cube, or 1½ teaspoon of bouillon powder
- ½ teaspoon whole allspice berries
- 1 scotch bonnet or habanero pepper
- 2 cups long-grain white rice
- 2 scallions
- 2 thyme sprigs
- In a large bowl, combine dried beans and 4 cups of water. Cover with a clean towel and soak the beans at room temperature for 12-24 hours.
- Drain and rinse the beans. Transfer them to a Dutch oven or stockpot. Cover with 4 cups of water and bring the mixture to a rolling boil over medium-high heat.
- Use a slotted spoon to remove any film that forms on the surface of the water. Lower the heat and cook for 40 minutes. Remove the beans from the heat and set them aside for 20-30 minutes.
- Pour coconut milk into a saucepan and add kosher salt and a crushed bouillon cube. Bring the mixture to a gentle boil over medium heat.
- Reduce the heat and add the allspice berries, pepper, rice, kidney beans, scallions, and thyme. Cover and cook until the liquid absorbs for 15-20 minutes.
- Remove the rice from the heat and fluff it with a fork. Cover with the lid and set it aside to steam for 5-10 minutes before serving.
- Soak the beans overnight. Soak the beans in water overnight (12-24 hours) to improve their texture and make them easier to cook.
- Wash the rice. Rinse the rice in a fine-mesh strainer until the water runs clear to remove excess starch and prevent the rice from clumping.
- Cooking at higher elevations. If you live at a higher altitude, add about two extra tablespoons of coconut milk to the rice.
Annie
Monday 13th of February 2023
Easy to prepare and tasted very good! We enjoyed it with your jerk chicken recipe.
Tressa Jamil
Monday 13th of February 2023
Yep, it's perfect with jerk chicken. I am so glad you enjoyed it. And if you haven't tried it yet, this is our recipe for Jamaican Chicken Fricassee