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Freshly cooked Jamaican Rice and Peas in a pot

Jamaican rice and peas

The name says it all! This Jamaican classic is a mixture of rice and peas cooked in coconut milk. It’s an elegant dish that is so easy to put together. It makes an excellent side meal and I am sure it will become a favorite once you try it. This is the type of recipe that is worth mastering at home!
Course Lunch/Dinner
Cuisine Island, jamaican
Keyword Peas, rice, Rice and Peas
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 8 People


  • 1 cup kidney beans soaked overnight or for 6-8 hours
  • 3 sprigs thyme
  • 2 garlic cloves sliced into halves each
  • 3 cups chicken stock
  • 1 medium Onion diced
  • 2 scotch bonnet peppers
  • 2 spring onions
  • 2 cups basmati rice
  • 1 14 ounce can coconut milk
  • 1/4 tsp allspice
  • 1 tsp grated ginger
  • 1 tsp salt or add to taste


  • Sort and rinse the kidney beans. Rinse and drain. Then put the beans inside a large bowl, cover with enough water to totally submerge the beans and leave to soak overnight (see instructions above for the no-soak method and the canned method).
  • Drain the peas and put them in a large pot. Add chicken stock, thyme sprigs, and garlic. Leave to cook for 1 hour or till the beans become tender.
  • Add the rice (rinsed and drained), onion, spring onion, ginger, coconut milk, scotch bonnet pepper, allspice, and salt. Stir well to combine.
  • Bring to a boil, reduce heat, cover and simmer for 20 to 25 minutes or until rice is tender.
  • Remove the habanero peppers and thyme leftover.
  • Add the butter (if using) and fluff with a fork and serve with Jamaican jerk chicken and plantain.


  • Sort and rinse the peas.
  • Cover with several inches of water and bring to a rolling boil for about 15 minutes on high heat.
  • Reduce the heat to medium and leave to cook for another 45 minutes or till the beans become tender. (Sometimes, it requires an additional 15 to 20 minutes. Continue with the remaining steps above.


  • Add canned kidney beans, rice, stock, coconut milk, onion, spring onion, garlic, ginger, thyme, scotch bonnet pepper, allspice, and salt in a large pot.
  • Stir well. Cover the pot and bring to a boil. Reduce heat and cook for 20 to 25 minutes until the rice becomes tender.
  • Fluff with a fork and serve.


  1. Chicken stock helps to heighten the flavor of this dish. However, you can use water together with one bouillon cube if you don’t have chicken stock.
  2. It’s important to allow the peas to soften before adding the rice: It takes an average of 1 hour (if soaked) to 1 hour 30 minutes (if not soaked) for the peas to get the desired soft and creamy texture.
  3. I used dry peas, but if you are short of time, you can also use canned or frozen beans.
  4. Also, I did not soak my peas overnight, but soaking it overnight will reduce it’s cooking time.
  5. I used canned coconut milk in this recipe, but you can make your own coconut milk yourself by grinding the coconut flesh in a blender and squeezing out the liquid through a cheesecloth.
  6. If you choose to use canned coconut as I did, be sure it’s unsweetened.
    PLEASE use full cream coconut milk, so that the coconut flavor can shine through. Do not use lite coconut milk. The lite taste of the coconut milk will fade away in the dish.
  7. Cook the beans on low heat in order to prevent water drying up too quickly. Also, this will help the beans cook evenly.
  8. Steam rice on low heat this will help the rice cook evenly.


Calories: 0kcal