Jamaican Rice and Peas

Jamaican Rice and Peas is a beloved staple dish from Jamaica, featuring rice cooked with kidney beans (often called 'peas' locally), coconut milk, and aromatic spices like thyme, scallion, and Scotch bonnet pepper. It's a fragrant, savory side dish that's central to Jamaican cuisine and often served with jerk chicken, fish, or stewed meats.

🍳 View the full Jamaican Rice and Peas recipe →

🍽️ Nutrition at a glance

This dish is primarily a source of carbohydrates from the rice, with plant-based protein and fiber from the kidney beans. A typical serving (about 1 cup) provides roughly 250-350 calories, along with key nutrients like iron, potassium, and B vitamins.

Nutrition breakdown

Calories	280 kcal
Protein	10 g
Carbs	45 g
Fat	6 g
Fiber	8 g
Sugar	3 g
Sodium	480 mg
Potassium	350 mg
Iron	3.5 mg
Magnesium	60 mg
Folate	120 mcg
Thiamin (B1)	0.3 mg
Niacin (B3)	2.5 mg
Phosphorus	150 mg
Zinc	1.8 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, the dish reflects Jamaica's African and Caribbean heritage, with the name 'rice and peas' being a local colloquialism—what others might call 'beans.' Nutritionally, the combination of rice and beans creates a complete protein, making it a particularly wholesome and satisfying plant-based meal component.