Food is central to Jamaican culture, and 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.
History of Jamaican Rice and Peas
Originating from West Africa, Jamaican rice and peas are a staple dish in Jamaican cuisine with a history that dates back to the 17th century. Make the dish with long-grain rice cooked in coconut milk and season it with spices and herbs, most commonly thyme, scallions, and allspice, and usually served with beans or peas (red kidney beans being the most popular). The dish is considered a symbol of Jamaican culture and cuisine.
What You Need to Make this Recipes
- Coconut Milk: Full-fat coconut milk provides a nice, creamy flavor to balance the heat of the other ingredients.
- Spices: Season the rice and peas with kosher salt and a Maggie Bouillon cube. Bouillon cubes aren’t commonly added to rice and peas, but I love the savoriness it adds. Feel free to leave it out and stick with coconut milk seasoned with salt for authenticity.
- Rice: Use long-grained white rice.
- Scallions: Sautéed scallions lend a nice peppery finish.
- Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use- measure with your heart.
- Aromatics: The whole allspice berries or pimento seeds and fresh thyme infuse the rice with earthy flavor.
- Scotch Bonnet: Scotch bonnets bring traditional heat and flavor, but if you don’t have access to the chili, use a habanero pepper. Leave the scotch bonnet whole for sweet heat that doesn’t overwhelm the dish. And if you want it to be spicier, slice the pepper before adding it to the rice.
- Beans: A more traditional option for this meal is pigeon peas (known in Jamaica as gunga peas). However, kidney beans are more accessible in the U.S. You can also use black-eyed peas or black beans. I use canned beans to make this recipe quick and easy, but you can also take the time to soak, rinse, and cook red kidney beans if you don’t mind a little extra work (it’s worth it).
Additions and Substitutions
- Liquid: I cook the rice in coconut milk, but feel free to use broth or water.
- Beans: Replace kidney beans with black-eyed peas or black beans; you can also use dried beans instead of canned ones.
- Rice: Use brown rice instead of white rice. However, you may need to increase the cooking time.
How to make Jamaican Rice and Peas
The full recipe with measurements is in the recipe card below.
Step 1: Warm one tablespoon of avocado oil in a Dutch oven over medium heat until shimmering; add the rice and toast until it becomes golden, for about 5 minutes.
Step 2: Pour coconut milk into a saucepan and add salt and a crushed Maggie Bouillon Cube. Bring the mixture to a gentle boil over medium heat.
Step 3: Add garlic to the toasting rice and cook for about 2 minutes.
Step 4: Pour the boiling coconut milk mixture over the rice and stir to combine. Add the scallions, allspice berries, habanero pepper, kidney beans, and thyme sprigs.
Let it come to a boil. Then, reduce the heat, cover, and cook until the liquid is absorbed and the rice is tender for 10-15 minutes.
Step 5: Remove the rice from the heat and fluff it with a fork. Cover with the lid and set it aside to steam for 5 minutes before serving.
Expert Tips
- Wash the rice until the water runs clear; this removes excess starch and impurities and prevents the rice from clumping as it cooks.
- Increase the water ratio by two tablespoons if you’re making rice at a high elevation.
- Maybe it’s because I grew up in the South Western United States, but I love the nutty flavor that comes from toasting the rice before cooking it. This is not a common practice in Jamaican cuisine, so feel free to skip it and begin with boiling the coconut milk and adding the rice if you prefer.
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If you love this recipe, try one of these rice dishes!
Serving Suggestions
- Jamaican Chicken Fricassee, Roasted Jerk Chicken, Jerk Chicken Wings, Fried Chicken
- Jamaican Oxtail Stew, Beef Ribs
- Prawns, Shrimp, Shrimp Étouffée, Jerk Shrimp Tacos
- Curry Goat
- Blackened Mahi Mahi, Grilled Fish
- Jerk Pulled Pork, Pork Loin, Pork Chops
- Kedjenou, Brown Chicken Stew
- Caribbean Hot Sauce
What to do With the Leftovers
- 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 – When you’re ready to eat it, defrost it in the fridge.
- Reheat – Warm 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.
Can I prepare this recipe in advance?
You sure can. Prepare the rice, add it to an airtight container, and store it for 3-5 days until you’re ready to serve.
More Carribean Recipes:
Jamaican Rice and Beans
- 2 tablespoons avocado oil, divided
- 2 cups coconut milk, full-fat
- 1 teaspoon kosher salt
- 1 Maggie Bouillon Cube, crushed (1½ teaspoon of powder)
- 2 cups white rice, long-grained
- 2 scallions
- 4 cloves garlic, minced
- ½ teaspoon whole allspice
- 1 scotch bonnet or habanero
- 1 can kidney beans, drained and rinsed
- 2 sprigs thyme, fresh
- Warm one tablespoon of avocado oil in a Dutch oven over medium heat until shimmering; add the rice and toast until it becomes golden, for about 3-5 minutes.
- Pour coconut milk into a saucepan and add salt and a crushed Maggie Bouillon Cube. Bring the mixture to a gentle boil over medium heat.
- Add garlic to the toasting rice and cook for about 2 minutes.
- Pour the boiling coconut milk mixture over the rice and stir to combine. Add the scallions, allspice berries, habanero pepper, kidney beans, and thyme sprigs. Let it come to a boil. Then, reduce the heat, cover, and cook until the liquid is absorbed and the rice is tender for 10-15 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 minutes before serving.
- Wash the rice until the water runs clear; this removes excess starch and impurities and prevents the rice from clumping as it cooks.
- Increase the water ratio by two tablespoons if you’re making rice at a high elevation.
- Maybe it’s because I grew up in the South Western United States, but I love the nutty flavor that comes from toasting the rice before cooking it. This is not a common practice in Jamaican cuisine, so feel free to skip it and begin with boiling the coconut milk and adding the rice if you prefer.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
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