Name: Jamaican Peas and Rice
Prep time: 10 min
Cook time: 1 h 50 min
Total time: 2 h
Cuisine: Jamaican
Ingredients: 8 ounces dried kidney beans, soaked overnight; 1 tablespoon olive oil; 1 cup chopped onion; 4–5 cloves garlic, minced; 1 tablespoon fresh grated ginger; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme); 1 scotch bonnet or habanero pepper (whole or halved, seeded or unseeded based on spice preference); 2 teaspoons salt; 1 teaspoon ground allspice; 1 teaspoon ground black pepper; 4 cups vegetable broth; 2 cups long grain rice; ¼ cup unsweetened coconut cream; ½ cup chopped scallions; Water, as needed

This Jamaican Peas and Rice is a traditional Caribbean dish made with kidney beans (often called “peas”), long grain rice, creamy coconut, and aromatic spices. Simmered slowly for depth and richness, this one-pot rice pilaf is both hearty and vibrant, perfect as a flavorful side or a satisfying meatless main.

Why You’ll Love This Recipe

This dish is comforting, nourishing, and deeply flavorful. The beans bring protein and heartiness, while coconut cream adds a rich, silky texture. Spiced with thyme, allspice, and a hint of scotch bonnet heat, this recipe captures the essence of Jamaican home cooking. It’s naturally vegan, gluten-free, and perfect for meal prepping or feeding a crowd.

Jamaican Peas and Rice

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

dried kidney beans (or canned for a shortcut)
olive oil
chopped onion
garlic, minced
fresh ginger, grated
thyme leaves (fresh or dried)
scotch bonnet or habanero pepper (whole)
salt
ground allspice
ground black pepper
vegetable broth
long grain rice
unsweetened coconut cream
scallions, chopped

Directions

Soak the Beans:

Place dried kidney beans in a large bowl, cover with water, and soak for 12–24 hours. Drain before using.

Sauté the Veggies:
2. In a large saucepot over medium heat, heat olive oil. Add chopped onion, garlic, and ginger. Sauté for 3–5 minutes until soft and fragrant.

Add Seasonings and Pepper:
3. Stir in thyme, salt, allspice, and black pepper. Add your desired amount of scotch bonnet or habanero pepper—whole for spicy, seeded for milder heat.

Cook the Beans:
4. Pour in soaked beans, 4 cups vegetable broth, and 2 cups water. Cover and bring to a boil. Reduce to a low boil and simmer covered for 60–120 minutes, until beans are tender. Add more water as needed during cooking.

Soak the Rice:
5. Rinse rice in cold water until the water runs clear. Soak in fresh water while the beans cook.

Cook the Rice:
6. Drain rice and stir it into the cooked beans. Mix in coconut cream. Ensure there’s 1 inch of liquid above the rice—add water as needed.
7. Cover and simmer for 10–15 minutes, until rice is tender and vent holes appear on top.

Final Steam and Serve:
8. Stir in chopped scallions. Cover and let steam for another 10 minutes off the heat.
9. Fluff with a fork, taste, and adjust seasoning if needed. Serve warm.

Servings and timing

This recipe makes approximately 8 servings.
Prep time: 10 minutes
Cook time: 1 hour 50 minutes
Total time: 2 hours

Variations

Quick version: Use canned kidney beans and skip the long simmer. Start at the sauté step, then simmer rice, beans, and broth together for 15–18 minutes.
Rice options: Try jasmine or basmati rice for extra fragrance.
Pepper substitution: If you can’t find scotch bonnet, use habanero or a pinch of cayenne for heat.
Herb twist: Add a bay leaf during simmering for added flavor depth.
All-in-one meal: Serve with jerk chicken, grilled tofu, or roasted veggies for a complete plate.

Storage/Reheating

Refrigerator: Store cooled peas and rice in an airtight container for up to 5 days.
Freezer: Freeze in a sealed container for up to 3 months. Wrap in foil for extra protection if possible.
To reheat: Thaw overnight in the fridge if frozen. Reheat in the microwave using 20-second bursts at 50% power, fluffing between bursts.

FAQs

Can I use canned kidney beans?

Yes. Use two 15-ounce cans of drained and rinsed kidney beans. Reduce the liquid and cooking time as directed in the quick version.

How spicy is the scotch bonnet?

Very spicy. Using the whole pepper (including seeds and ribs) adds intense heat. For less spice, remove seeds and use only part of the pepper.

Do I need to use coconut cream?

Yes, for authentic flavor and richness. Unsweetened coconut milk is an acceptable substitute if cream is unavailable.

Can I use brown rice?

You can, but cooking time will increase. Make sure to adjust the liquid and allow for a longer simmer.

What’s the best pot to use?

A nonstick or heavy-bottomed pot works best to prevent burning, especially when cooking with coconut cream.

Why soak the rice?

Soaking rice reduces cooking time and helps achieve fluffier, evenly cooked grains.

Can I make this in a rice cooker?

It’s not recommended due to the long cooking time required for the beans and the complexity of combining all ingredients.

Is this dish vegan?

Yes, it’s completely plant-based and gluten-free as written.

Can I make this ahead of time?

Yes, it reheats well and is great for meal prep or batch cooking.

What goes well with peas and rice?

Serve alongside jerk chicken, grilled fish, curry tofu, or a fresh salad for a full Caribbean-inspired meal.

Conclusion

Jamaican Peas and Rice is a soul-satisfying dish that’s as comforting as it is flavorful. With rich coconut cream, hearty kidney beans, and perfectly seasoned rice, it’s a versatile recipe that can shine as a side or stand proudly as the main event. Whether you make it traditional or take a shortcut with canned beans, every bite is a taste of the islands.