Jamaican Rice and Peas Recipe

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This Jamaican rice and peas recipe is loaded with rice, dark kidney beans, zesty spices, and a kick of heat thanks to your choice of scotch bonnet or habanero pepper.

Bowlful of Jamaican rice and peas next to a fork.

Jamaican food is something you have to try at least once. The recipes on that small island nation are loaded with complex flavors and a hearty kick of heat, and this rice and peas recipe is no different!

Jamaican Peas and Rice

This was inspired by my air fryer jerk chicken recipe on this site and pairs well with this easy chicken curry recipe.

Why You Will Love this Recipe

It uses aromatic garlic and fragrant spices to give it an unforgettable Jamaican flavor.
It's a quick and easy recipe to make.
It's rich in protein, fiber, essential vitamins, and minerals.
It's a flavorful dinner option that can be enjoyed any night of the week.

Top Tip:

Be sure there is no bruising on the skin of your scotch bonnet or habanero pepper or your rice can become even spicier.

Ingredients

The flavors of this rice and beans recipe might be complex, but the ingredients aren't. You'll find everything you need at your local grocery store.

The major ingredients are listed here, but you'll find the complete list of ingredients along with amounts in the recipe card at the end of the post.

Overhead shot of individual Jamaican peas and rice recipe ingredients in bowls on table

Garlic cloves
Butter
Thyme
Allspice
Ground ginger
Onion powder
Long-grain white rice (rinsed and drained)
Dark kidney beans (peas)
Unsweetened coconut milk
Scotch bonnet or habanero pepper

Substitutions and Variations

Thyme - Use oregano or parsley instead.
Allspice - Use a little ground clove instead.
Ground Ginger - Use freshly grated ginger instead.
Onion Powder - Traditionally scallions or green onions are used, but you can use any
onions you prefer. Onion powder saves time.
Long-grain White Rice - Use brown rice instead
Toast Rice - To give the rice a nuttier flavor, toast it in butter for about 1 minute before adding liquids.
Dark Kidney Beans - Pinto Beans, Pigeon Peas, Black Beans, or Black Eyed Peas work.
Unsweetened Coconut Milk - Soy Milk or Almond Milk, light or full-fat versions of coconut milk may be used as long as they are unsweetened.
Garlic Cloves - Garlic powder also works.
Butter - Coconut oil or olive oil will work.
Water - Try vegetable or chicken broth or stock.
Scotch Bonnet or Habanero Pepper - Use a milder jalapeno pepper instead.
Add Meat - Consider adding some cooked diced chicken, bacon, sausage, or turkey.
Add Cheese - Some freshly grated Parmesan or pecorino romano cheese will add some extra flavor.
Add Vegetables - Add some diced bell peppers or carrots during cooking time
Make it Creamy - Try adding half a cup of heavy cream or coconut cream during cooking time.
Spicier - Add a teaspoon of chili pepper flakes, jalapeno powder, smoked jalapeno powder, or chipotle powder to the marinade to imbue heat into the dish. I will also occasionally add a teaspoon of our homemade hot pepper sauce, or use your favorite hot sauce, and add to the marinade or drizzle on top when serving.
Less Spicy - omit using any hot pepper and instead add more allspice and thyme.

Instructions

This is a simple, straight-ahead recipe that even beginners can make. It only takes a few simple steps.

The highlights are listed here, but be sure to check out the recipe card at the end of the post for the exact instructions.

1: Cook garlic and spices in butter until the garlic is fragrant and golden.

Overhead shot of garlic, spices and butter in pot.

Overhead shot of garlic, herbs, and butter mixed together in pot

2: Toast the rice, then add the beans, coconut milk, water, and scotch bonnet or habanero peppers. Simmer until the liquid is absorbed.

Overhead shot of rice being toasted in pot

Overhead shot of beans and toasted rice in pot

Overhead shot of beans, rice, peppers, and coconut milk in pot

Overhead shot of rice and beans in coconut milk mixture in pot with lid on top

3: Fluff and serve!

Overhead shot of cooked Jamaican rice and peas recipe in pot

Closeup shot of spoonful of Jamaican rice and peas

Closeup shot of bowlful of Jamaican rice and peas

Storage

Refrigerator: Store for up to 4 days in an air-tight container.

Freezer: Store for up to 3 months in an air-tight,freezer-safe container. Leave in the refrigerator overnight to thaw.

Make Ahead: This recipe freezes so well, it's excellent for making in large batches to store.

Reheat: Place the rice and peas in a microwave-safe bowl with a bit of water and cover. Then, heat at 1-minute intervals until hot. You can also add it to a saucepan with a bit of water and heat covered over low heat until heated through.

What to Serve with Rice and Peas

This side dish is perfect with other Jamaican classics like jerk chicken or pork or curry goat. It also makes a great zesty side for any of your favorite beef, chicken, pork, or even fish recipes.

Tips

Pre-cook dried beans if you are not using canned beans to save time.
Use onion powder or scallions (or any type of onion) when cooking with garlic and spices, depending on your preference and time constraints.
The traditional Habanero or scotch bonnet pepper is optional but adds a nice flavor - be sure there are no cuts or bruises on the skin or it will make the dish too spicy.
If after 20-25 minutes, the rice has not cooked, add ¼ cup boiling water to the pot and cook for an additional 5 minutes until cooked through and liquid is absorbed
Fluff with a fork to mix everything together evenly before serving for the best results.
If using canned beans instead of pre-cooked dried beans, be sure to rinse and drain them first before adding them to the pot with other ingredients.
Use good quality long-grain white rice if possible. This will ensure that your dish comes out fluffy and not mushy!
Traditionally dried red beans are used in this recipe. I pre-cooked dried beans that I soaked overnight for about 50 minutes on the stovetop then drained them and proceeded with the recipe as written. Canned beans save time so it’s a matter of preference and time.
To reduce the spice level of Habanero pepper, remove the seeds before putting them into the pot.
Make sure to bring the mixture to a simmer over medium heat before lowering the heat, as this will help cook the rice evenly and avoid any potential sticking.

FAQ

Can I use any type of onion in this recipe?

You can use any type of onion you prefer such as scallions or traditional onions; however, onion powder saves time so it's up to personal preference and the time allotted for the recipe!

Can I use canned beans instead of dried beans?

Yes, this recipe calls for one can of dark kidney beans, rinsed and drained; however you can also use cooked dried beans for a more traditional approach if desired. Canned beans save time so it's up to personal preference!

Is it necessary to rinse and drain the beans before using them in this recipe?

Yes, for optimal flavor and texture, it is important to rinse and drain kidney beans before using them in this recipe.

How do you know when the rice is cooked?

The best way to tell when your Jamaican rice and peas are done cooking is to check the liquid absorption level by fluffing the long-grain white rice in the dish with a fork; if more liquid is needed add extra boiling water one tablespoon at a time until desired consistency is achieved!

Is there any other way to make this dish?

Yes, you can also cook Jamaican peas and rice in a slow cooker or Instant Pot if desired. Simply follow the preparation instructions as directed above and adjust cook times accordingly.

Do I need to use a Habanero or Scotch Bonnet pepper in this recipe?

While these peppers add a nice flavor to the dish they are optional and can be omitted if desired. If using one of these peppers make sure that there are no cuts or bruises on the pepper as this will make the dish very spicy!

Closeup photo of a bowlful of Jamaican Rice and Peas.

More Rice Recipes

Do you like rice? Here are some recipes you may also like to try

Jamaican Peas and Rice Recipe

Ready to get cooking? Remember that you can print this recipe if you would like.