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Jamaican Rice and Peas

This easy to follow recipe will have you cooking like a Jamaican in no time flat. If you're a Jamaican, you better know how to cook rice and peas.

Course Side Dish

Cuisine Jamaican

Prep Time 1 hour

Cook Time 45 minutes

Total Time 1 hour 45 minutes

Servings 6

Calories 476 kcal


  • 2 cups long grain white rice (brown rice can be substituted)

  • 3/4 cups unsweetened coconut milk

  • 3 stalks scallions (AKA green onions)

  • 1 clove garlic chopped

  • 1 whole scotch bonnet pepper (AKA habanero) chopped

  • 1 3/4 cups dried kidney beans canned kidney beans can be used as a substitute

  • 2 springs thyme dried

  • 1/2 tbs black pepper

  • 1/2 tbs salt

  • 7 whole allspice seeds (AKA pimento seeds)


  1. The first thing you must do if you're using dried kidney beans is to make sure you soak them overnight in a bowl of water. This softens the texture of the beans. I prefer dried beans, but you can use the canned kidney beans instead. Drain the water from the beans and rinse thoroughly with water.

  2. Place your beans in a medium saucepan, add about 3 cups of water and boil for about 1 hr under a medium flame. Your beans should now be tender (test by sticking a fork into one of them).

  3. While your beans are simmering, you can now add your unsweetened coconut milk, and stir for about 5 minutes.

  4. Then you add your chopped garlic, scallions (green onions), thyme, allspice seeds and scotch bonnet pepper.

  5. Add your salt and pepper to the mix

  6. Stir under a medium-high flame for about 5 minutes or so. Then you can add your rice and cook until the rice is cooked and fluffy, which takes about ½ hr to 40 minutes. There you have it, delicious Jamaican rice and peas.

Love, Chef

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