Jamaican Rice and Peas (Beans)

This Jamaican Rice and Peas is a comforting Caribbean classic made with tender kidney beans, fragrant basmati rice, creamy coconut milk, fresh thyme, scallions, garlic, bay leaves, and whole allspice berries. Everything cooks together in one pot, allowing the rice to absorb the rich coconut flavor and warm Jamaican seasonings. Despite the traditional name “rice and peas,” kidney beans are used to create this flavorful and satisfying side dish. Serve it alongside jerk chicken, brown stew chicken, curry goat, oxtail, fish, or your favorite Caribbean entrée for an authentic taste of Jamaica.
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Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Servings: 6 people
Course: Side Dish
Cuisine: Jamaican
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 ½ cup dried kidney beans cleaned and wash ( preferably soak overnight
  • 2 cups uncooked rice preferably basmati
  • 6 cups of water
  • 1 ½ cups coconut milk
  • 2 Bay leaves
  • 2 green onions clean wash and lightly smashed
  • 6 whole all spice berries
  • 4 sprigs fresh thyme
  • 4 garlic cloves 2 lightly smashed and 2 minced
  • 1 tsp salt onion powder, garlic powder, and all purpose seasoning
  • 2 tbsp butter

Method
 

  1. Pour beans with water into your pot, add bay leaves, whole spice berries and 2 smashed garlic cloves cook for 45 minutes or until beans is tender where you can press with your finger and smash . After 45 minutes add coconut milk, green onions, thyme, minced garlic, and all the the seasoning blends, Cook for 10 minutes on low, turn the heat back up to medium add the wash rice and butter, stir well to combine. Cover and cook for 25 minutes. Remove the lid, then remove the bay leaves, and green onions, use a fork and fluff the rice

Notes

This Jamaican Rice and Peas is a comforting Caribbean classic made with tender kidney beans, fragrant basmati rice, creamy coconut milk, fresh thyme, scallions, garlic, bay leaves, and whole allspice berries. Everything cooks together in one pot, allowing the rice to absorb the rich coconut flavor and warm Jamaican seasonings. Despite the traditional name “rice and peas,” kidney beans are used to create this flavorful and satisfying side dish. Serve it alongside jerk chicken, brown stew chicken, curry goat, oxtail, fish, or your favorite Caribbean entrée for an authentic taste of Jamaica.