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Freshly cooked Jamaican Rice and Peas in a pot

Delicious Jamaican Rice And Peas

This Jamaican classic is a mixture of rice and peas cooked in coconut milk. It’s an elegant side dish that is so easy to put together. I am sure it will become a favorite once you try it.
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
Calories 0kcal


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


  • 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 below 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 leftovers.
  • Add the butter (if using) and fluff with a fork and serve with Jamaican jerk chicken and plantain.

No soak method

  • Bring the beans to a rapid boil for about 15 minutes on high heat, then 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. Or skip pre-cooking the beans entirely by using canned beans and continue from step 3


Calories: 0kcal