Jamaican Rice and Peas Recipe

5 from 1 vote

This Jamaican rice and peas recipe is loaded with the bold authentic flavors of Jamaica and makes a great side dish for almost anything.

Prep Time5

Cook Time25

Soaking Time30

Total Time1

Servings:

Calories: 143kcal

1 clove garlic crushed
1 tablespoon butter
1 teaspoon salt or to taste
1 teaspoon thyme
1 teaspoon allspice
½ teaspoon ground ginger
1 teaspoon onion powder traditionally scallions are used but you can use any onions you prefer. Onion powder saves time.
1 ½ cups long-grain white rice rinsed and drained
1 can (15 oz) dark kidney beans (peas) rinsed and drained (you can also use cooked dried beans for a more traditional approach).
1 can (14 oz) unsweetened coconut milk
¾ cup water
1 scotch bonnet or habanero pepper (be sure there is no bruising on the skin or rice can become spicier)

In a stock pot on medium heat melt butter with garlic and spices until the garlic is fragrant and golden.
Add the rice to the pan and toast lightly with spices for about 1 minute.
Next, add the beans, coconut milk, and water to the pot, stir to combine, and place the Habanero or Scotch Bonnet pepper on top.
Bring the rice and beans mixture to a simmer, then lower the heat and cover the pot.
Cook for 15 to 25 minutes until rice is cooked and liquid is absorbed.
Fluff rice with a fork and serve immediately!

- 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.