Jamaican Rice and Peas

Jamaican Rice and Peas hold cultural significance in many regions and often serve during celebrations, family gatherings, and holidays. In Jamaica, for example, it is a staple of Sunday dinners paired with any meat and salads. In the Southern United States, a similar dish known as “Hoppin’ John” is a New Year’s tradition, believed to bring good luck and prosperity when eaten on the first day of the year. The shared love for this dish transcends borders and brings people together through the joy of food.

Pairing suggestions for Jamaican Rice and Peas

Brown Stew Pork Ribs
Barbecue (Barbie) Fry Chicken
Crispy Fried Chicken Thighs
Smoked Jerk Chicken
Stewed Pork and Beans
Macaroni Salad

While the name suggests a straightforward combination of Rice and Peas, the actual recipe can vary widely depending on where you find it. In the Caribbean, “Rice and Peas” often refers to a dish made with kidney beans, coconut milk, thyme, and Scotch bonnet peppers, cook with long grain rice. In other parts of the world, such as India or the American South, similar dishes may be known by different names but share the same concept of combining rice and legumes for a hearty, satisfying meal.

One of the hallmarks of rice and peas is the rich and diverse flavors that come together in each dish. The base of rice provides a neutral canvas that readily absorbs the spices and seasonings added to it. The peas or legumes, be they black beans, kidney beans, or pigeon peas, contribute a creamy, protein-packed component that complements the rice perfectly. The addition of coconut milk adds a lush creaminess and a hint of sweetness, while spices like thyme, garlic, and scallions infuse the dish with depth and aroma.

For more quick and easy rice recipes check out:

Yellow Rice and Gungo Peas
Jerk Marinade Seasoned Rice

Beyond its delicious taste and cultural ties, Rice and Peas are nutritious meals. The combination of rice and legumes provides a complete protein, making it an excellent choice for vegetarians and vegans. Coconut milk offers healthy fats and essential nutrients, while the seasonings and herbs infuse the dish with antioxidants and anti-inflammatory properties.

What ingredients you will need?

This recipe uses simple ingredients that you can find at your local grocery store.
Rice – I use jasmine white rice however any long-grain white rice can be used.
Beans –  I use big red kidney beans for this recipe. Any size of beans can be used for this recipe.
Herb and Spices – Ginger, complete season, garlic, green onion, all-spice berries, thyme, unsalted butter salt, and black pepper. Feel free to substitute to your liking.
Coconut milk – Provides a rich creamy flavor to this rice recipe.

How to make Jamaican Rice and Peas?

Step 1
Boil peas with garlic and ginger until tender. Add milk, thyme, seed, butter, seasoning, and sugar let the milk cook for 15 -20 minutes then turn it off and let it sit for 2 hours

Step 2
Then bring the liquid to a boil, add wash rice turn to medium-low heat allow to simmer then add plastic if needed cook until tender then fluff and serve.

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The Recipe:

  Jamaican Rice and Peas

Ingredients

• 1 1/2 Cup dried kidney beans – rinsed, soak overnight
• 6 1/2 cups water more if needed
• 3 Tablespoon butter
• 2 Green onions
• 2 Garlic cloves, minced
• 5 Allspice berries
• 5 Thyme sprigs
• 2 Bay leaves
• 1 Scotch bonnet pepper
• 1/2 Inch fresh ginger
• 1 Tablespoon sugar (optional)
• 1 Teaspoon Salt
• 1/2 Teaspoon Black pepper
• 1 Tablespoon Complete Season
• 1 Pack of coconut milk powder
• 3 Cups long-grain white rice

Instructions

• Add wash beans to a large saucepan with 3 cups water, garlic ginger, and pimento seed, cover the beans and bring to a boil over moderately high heat, cook until beans are tender, about 1 hour add water if needed, add in coconut milk, scallions, allspice, thyme, Scotch bonnet, 1 Tsp salt and 1 tsp pepper complete seasoning, bay leaves, sugar and butter, bring to a simmer for 15-20 minutes, adjust the heat as necessary to maintain a gentle simmer to cook the coconut milk.

• Remove from heat and allow to sit for 2 hours. (Optional) This will allow all the flavors to come together and provide that rich rice color.

• Then bring the liquid to a boil, Stir in wash and drained rice, cover, and simmer over medium-low heat until rice is tender and the liquid is absorbed, about 20-25 minutes. Then discard the thyme stems, allspice berries, and Scotch bonnet (Optional). Using a fork, fluff the rice and beans Serve and Enjoy.