Rice and Peas (Jamaican Coconut Rice)

About This Recipe

Rice and peas is Jamaica's national side dish and, despite the name, uses kidney beans (not peas) cooked with rice in coconut milk with garlic, spring onions, thyme and a Scotch bonnet floated on top (for flavour without extreme heat). Every Sunday table in Jamaica features rice and peas, and every family has a precise version. The coconut milk gives the rice a subtle richness and slight sweetness that balances the heat of jerk dishes. In Jamaica, kidney beans are called 'red peas' — hence the name. Gungo peas (pigeon peas) are used at Christmas. Rooted in the everyday cooking of Jamaican kitchens, Rice and Peas (Jamaican Coconut Rice) balances technique and tradition: the long-grain white rice is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight snack or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the long-grain white rice, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 6

• 400 glong-grain white rice
• 400 gcanned kidney beans, drained and rinsed
• 400 mlcoconut milk
• 400 mlwater
• 3garlic cloves, crushed
• 3spring onions
• 4fresh thyme sprigs
• 1Scotch bonnet chilli, whole and intact
• 1 tspsalt

Instructions

1. 1

   Combine and bring to boil

   Rinse rice until water runs clear. Combine rice, kidney beans, coconut milk, water, garlic, spring onions, thyme, whole Scotch bonnet and salt in a pot. Stir once.

2. 2

   Cook

   Bring to a boil, stir once, then reduce heat to the lowest setting. Cover tightly and cook for 20–25 minutes without lifting the lid.

3. 3

   Check and rest

   Check that rice is cooked and liquid is absorbed. Remove Scotch bonnet, thyme sprigs and spring onions. Cover and rest 5 minutes off the heat.

4. 4

   Fluff and serve

   Fluff with a fork and serve.

Variations

• •

  Christmas gungo peas: substitute pigeon peas for kidney beans at Christmas, a Jamaican tradition.

• •

  Add a cinnamon stick to the cooking liquid for a slightly warmer, sweeter dimension.

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

• •

  Lighter: reduce the fat by a third and use stock in its place — flavour stays intact but the dish feels less rich.

Storage

Keeps in the fridge for 4 days. Reheat with a few tablespoons of water. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions