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Jamaican Rice and Peas Recipe

Jamaican · Side dish · 45 min total

A classic Jamaican side dish featuring rice cooked in creamy coconut milk with kidney beans, scallions, and aromatic spices. This version uses canned kidney beans for convenience without sacrificing authentic flavor.

Ingredients

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 1 cup water
• 2 cups long-grain white rice
• 4 scallions, chopped (white and green parts)
• 2 cloves garlic, minced
• 1 scotch bonnet pepper (optional, whole)
• 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf

Instructions

1. In a medium saucepan, combine the coconut milk, water, kidney beans, scallions, garlic, scotch bonnet pepper (if using), thyme, salt, black pepper, and bay leaf. Bring to a boil over medium-high heat.
2. Stir in the rice, reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and liquid is absorbed.
3. Remove from heat and let sit, covered, for 5 minutes. Discard the bay leaf and scotch bonnet pepper (if used). Fluff with a fork and serve.

Tips

• For a richer flavor, use full-fat coconut milk.
• If you prefer less heat, omit the scotch bonnet pepper or add it whole without cutting.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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