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Jamaican rice and peas in a serving bowl.

Jamaican Rice and Beans

Tressa Jamil
Jamaican rice and peas are a staple for get-togethers and gatherings; pair the flavorful side with roasted meat or stew for a classic Sunday dinner.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Main Course, Side Dish
Cuisine Jamaican
Servings 6 Servings
Calories 222 kcal
Equipment
Ingredients
  
  • 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
Instructions
 
  • 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.
Notes
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.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 222 kcal | Carbohydrates: 32 g | Protein: 6 g | Fat: 7 g | Sodium: 475 mg | Fiber: 3 g | Sugar: 10 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!