Jamaican Rice and Peas Bowl with Coconut and Fresh Herbs

About This Recipe

Rice and peas is arguably Jamaica's most iconic side dish, though here presented as a standalone bowl, made by simmering rice in coconut milk along with kidney beans (locally called peas), fresh thyme, scallion and a whole Scotch bonnet pepper left uncut so it perfumes the pot without overwhelming heat. The dish is central to Sunday dinners across the island, traditionally served alongside stewed or jerk meats. The technique relies on cooking dried kidney beans first (or using canned in a pinch) to build a flavorful bean broth, which then becomes the cooking liquid for the rice along with coconut milk. Adding the Scotch bonnet whole, rather than chopped, is a defining Jamaican technique: the pepper releases aroma and gentle background heat into the rice without turning the dish fiery, since it's removed before serving rather than blended in. Fresh thyme sprigs and sliced scallion finish the dish with an herbal brightness that coconut milk's richness needs to stay balanced rather than heavy.

Ingredients

Serves 5

• 1.5 cupsdried kidney beans(soaked overnight, or 2 cans)
• 2 cupscoconut milk
• 2 cupswater
• 1.5 cupslong-grain rice
• 3scallions(sliced, divided)
• 4 sprigsfresh thyme
• 3 clovesgarlic(minced)
• 1Scotch bonnet pepper(left whole)
• 2 tspfine sea salt
• 0.5 tspblack pepper

Instructions

1. 1

   Cook the beans

   If using dried beans, drain soaked beans and simmer in fresh water 45-60 minutes until tender, then reserve 2 cups of the bean cooking liquid. If using canned, drain and reserve liquid or use water.

2. 2

   Build the base

   In a large pot, combine cooked beans, coconut milk, water, half the scallions, thyme and garlic. Bring to a simmer.

3. 3

   Add the rice

   Stir in rice, salt and pepper. Nestle the whole Scotch bonnet on top without breaking the skin.

4. 4

   Simmer

   Cover and cook over low heat 18-20 minutes until rice is tender and liquid is absorbed.

5. 5

   Finish and serve

   Remove the Scotch bonnet and thyme stems. Fluff the rice, stir in remaining scallions, and serve warm.

Variations

• •

  Use pigeon peas (gungo peas) instead of kidney beans for a more traditional Christmas-season version.

• •

  Add a can of coconut cream for extra richness if you want a heavier dish.

• •

  Serve alongside jerk chicken or stewed oxtail for a complete classic Jamaican Sunday dinner.

Storage

Refrigerate up to 4 days in an airtight container. Reheat with a splash of water or coconut milk on the stove or in the microwave, covered, to prevent drying out.

Frequently Asked Questions