Jamaican Rice and Peas

Author: Dani

3.69 from 85 votes

Jamaican rice and peas is a classic side dish that features Basmati rice, kidney beans, coconut milk, thyme, scallions, and scotch bonnet pepper.

Prep Time 8

Cook Time 40

Servings 8 people

Course Side Dish

Cuisine Caribbean

2 cups Basmati rice, rinsed (white or brown)
1 cup dried red kidney beans + enough water to cover and soak (or a 15.5 can of kidney beans WITH liquid)
1/2 cup coconut cream
3 stalks scallion (green onion)
4 sprigs thyme (fresh or dried)
1 whole scotch bonnet pepper
2 balls all-spice (pimento) (optional)
4 cups water (use about 1/3 a cup less if using canned beans + liquid)
1 tsp coconut oil (optional)
coarse salt

If you are using dried beans, soak them in water overnight. When you are ready to cook the rice and peas, drain the kidney beans, then move on to step 2.
If you are using canned beans, go directly to step 3.
Dried beans: Add soaked beans, 4 cups of fresh water, coconut cream, scallion, thyme, whole scotch bonnet pepper, and all spice (pimento) (optional) and bring to a boil. Cook for about an hour, or until beans are tender. Next, add rinsed rice and salt to the pot. Reduce to a simmer and cook until all the water evaporates and rice is tender, about 40 minutes (or according to directions for your rice).
Canned beans: Add 3 1/2 cups of water, kidney beans and liquid, coconut cream, scallion, thyme, whole scotch bonnet pepper, and all spice (pimento) (optional), rinsed rice and salt. Bring pot to a boil uncovered to allow the coconut milk to thicken and create a "custard." Reduce to a simmer and cook until all the water evaporates and rice is tender.
NOTE: It took about 40 minutes for my rice to cook completely, but the time will vary based on the kind of rice you are using. Make sure to check the cooking time for your rice and adjust accordingly.
Remove rice from stove and stir in coconut oil for additional moisture and flavor. Fluff with fork before serving. Serve with meat or vegetables.

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Keyword beans, rice