Jamaican Rice And Peas
This classic Jamaican rice and peas is warm, aromatic, and deeply flavorful — the kind of dish that makes any meal feel like a special occasion. Simmered low and slow with coconut milk, thyme, allspice, and Scotch bonnet pepper, it’s rich, savory, and subtly sweet in all the right ways. The beans cook until perfectly tender, the rice absorbs every bit of seasoned goodness, and the result is a comforting staple that pairs beautifully with just about any main. It's perfect for Sunday dinners, holidays, or whenever you want a taste of true Jamaican home cooking.
Tasty Team
Total Time
9 hr 55 min
9 hr 55 min
Prep Time
10 minutes
10 min
Cook Time
1 hr 45 min
1 hr 45 min
Total Time
9 hr 55 min
9 hr 55 min
Prep Time
10 minutes
10 min
Cook Time
1 hr 45 min
1 hr 45 min
Ingredients
for 8 servings
- 1 cup dried red kidney beans, rinsed
- 12 cups water, divided
- 4 garlic cloves, crushed
- 8 whole allspice berries
- 1 (1-inch) piece fresh ginger, peeled
- 1 teaspoon kosher salt
- 4 fresh thyme sprigs, divided
- 2 teaspoons all purpose seasoning
- 1 teaspoon dark brown sugar, optional
- 2 scallions, tips removed
- 1 scotch bonnet pepper
- 2 cups long grain rice, basmati or jasmine
- 2 tablespoons salted butter
- 1 (13½-ounce) can of unsweetened coconut milk
Nutrition Info
- Calories 439
- Fat 12g
- Carbs 69g
- Fiber 6g
- Sugar 4g
- Protein 13g
Estimated values based on one serving size.
Preparation
- Soak the beans (which Jamaicans refer to as peas in this dish) in a bowl with 6 cups water, covered, at room temperature for at least 8 hours or up to 12 hours.
- Drain and rinse the soaked peas, then transfer them to a medium-large pot. Add 4 cups water, garlic, allspice berries, ginger, and salt, and 2 of the thyme sprigs. Bring to a boil over medium heat. Add 2 cups cold water to the pot, and bring to a boil again. Boil for about 45 minutes, or until the peas are just soft enough to mash with a fork with some give. As the peas boil, check the pot every 15 minutes to make sure the liquid does not fully evaporate; if needed, add more water in 1-cup increments. Once the peas are cooked, there should be no more than 1½–2 cups liquid remaining. (If there is more liquid, discard any excess).
- Reduce the heat under the peas to medium-low. Add the coconut milk, all-purpose seasoning, brown sugar, scallions, Scotch bonnet pepper, and remaining 2 thyme sprigs to the pot. Stir to combine. Bring the mixture to a simmer over medium-low. Allow to simmer, undisturbed, for 5 minutes.
- Rinse the rice until the water runs clear. Stir the rinsed rice into the mixture in the pot. Bring the mixture to a boil over medium-low. Reduce the heat to low, and stir in the butter. Cover the pot with a fitted lid, and cook over low heat for 25 minutes.
- Remove from heat. Let the rice and peas stand, covered, for 10 minutes. Remove the lid, and fluff with a fork. Serve warm.
- Enjoy!
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