Jamaican Rice and Peas

About This Recipe

Despite being called 'peas', this iconic Jamaican dish uses kidney beans (the 'peas' of the Caribbean). Rice is simmered in rich coconut milk with kidney beans, thyme, spring onion and a whole scotch bonnet pepper that infuses flavour without overpowering heat. It is inseparable from jerk chicken and forms the backbone of the Jamaican Sunday meal.

Ingredients

Serves 6

• 400 glong grain rice
• 400 mlcoconut milk
• 400 gcanned kidney beans(drained)
• 400 mlwater
• 4 sprigsfresh thyme
• 2spring onions(whole)
• 1scotch bonnet pepper(whole, do not pierce)
• 3 clovesgarlic(crushed)
• 1 tspsalt

Instructions

1. 1

   Combine liquids

   Bring coconut milk and water to a boil in a heavy pot with the kidney beans, thyme, spring onions, garlic and scotch bonnet.

2. 2

   Add rice

   Rinse rice and add to the pot with salt. Stir once and bring back to a boil.

3. 3

   Simmer

   Reduce heat to very low, cover tightly and cook 20–25 minutes until rice is tender and liquid absorbed.

4. 4

   Rest

   Remove from heat and let stand covered 5 minutes.

5. 5

   Serve

   Remove scotch bonnet (discard whole), thyme sprigs and spring onions. Fluff rice and serve alongside jerk chicken or curried goat.

Variations

• •

  Use gungo (pigeon) peas for the traditional Christmas version.

• •

  Add a knob of butter at the end for a richer finish.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for up to 3 days. Reheat with a splash of water to prevent sticking.

Frequently Asked Questions