If you have been searching for that perfect comfort side dish bursting with authentic Caribbean flavor, look no further. This Jamaican Rice and Peas Recipe delivers a vibrant harmony of tender rice, creamy coconut milk, and hearty red kidney beans, elevated by fragrant herbs and a touch of heat from scotch bonnet pepper. Each bite unfolds layers of tradition and warmth that will transport your taste buds straight to the heart of Jamaica, making it an unforgettable addition to your culinary repertoire.
Ingredients You’ll Need
Simple, wholesome ingredients are the secret to the magic in this Jamaican Rice and Peas Recipe. Every component works hand-in-hand — from the richness of coconut milk to the subtle spice, the herbs, and the perfectly cooked rice — creating a dish that’s as comforting as it is delicious.
- Unsalted butter (or canola/vegetable oil): Adds a silky richness and helps gently sauté the aromatics to perfection.
- Garlic cloves, finely minced: Brings a pungent depth that awakens the senses with every bite.
- Small onion, finely chopped: Offers sweet, mellow undertones that balance the spices and heat.
- Dried thyme: Infuses an earthy herbal note crucial for that authentic Caribbean flavor.
- All spice powder: Provides warm, complex layers reminiscent of a Jamaican kitchen.
- Bay leaves, preferably fresh: Introduce a subtle bitterness used to elevate the overall aroma.
- Scotch bonnet or habanero chili (optional): Adds a gentle kick of heat that punctuates the creaminess without overwhelming.
- Red kidney beans, canned and drained: The “peas” in this dish, offering a creamy texture and satisfying protein.
- Full fat coconut milk: Delivers luscious creaminess and a tropical sweetness essential to the dish.
- Water: Balances the coconut milk for perfectly cooked rice consistency.
- Cooking salt: Enhances all the flavors and brings harmony to the palate.
- Long grain white rice: The fluffy foundation on which the entire dish is built.
How to Make Jamaican Rice and Peas Recipe
Step 1: Preheat and Prepare Your Pot
Begin by preheating your oven to 200°C/400°F (or 180°C if using a fan oven). Using an ovenproof pot is crucial as this dish finishes cooking in the oven, ensuring even heat and perfect texture. It’s all about layering flavors from the start.
Step 2: Sauté Aromatics
Melt your butter over medium-high heat in the ovenproof pot. Add the minced garlic, finely chopped onion, dried thyme, all spice powder, bay leaves, and the whole scotch bonnet pepper. Let these ingredients cook together until the onion turns translucent, about 3 minutes. This process releases those tantalizing aromas that form the backbone of the dish’s complex flavor profile.
Step 3: Combine the Liquids and Beans
Pour in the coconut milk, water, and add the drained red kidney beans along with the cooking salt. Bring everything to a gentle simmer—this allows the flavors to meld while preparing the rice to absorb those tastes. Once simmering, add the rice and give everything a quick but gentle stir to distribute evenly.
Step 4: Bake to Perfection
As soon as you notice bubbles breaking the surface of the simmering liquid, cover the pot with a tight-fitting lid and transfer it directly to the preheated oven. Bake for 40 minutes—this slow, even heat will allow the rice to absorb all the flavors while becoming perfectly tender. You may see a layer of coconut cream rising to the top—that’s pure decadence.
Step 5: Rest and Fluff
Take the pot out of the oven and leave it covered at room temperature for 15 minutes. This resting phase firms up the rice without drying it out. Finish by fluffing the rice gently with a fork to separate the grains and mix in all those fantastic flavors before serving.
How to Serve Jamaican Rice and Peas Recipe
Garnishes
A fresh sprinkle of chopped scallions or parsley brings a vibrant pop of color and a touch of freshness. If you love a bit more heat, finely sliced fresh chili or a drizzle of Scotch bonnet hot sauce complements the dish beautifully without overpowering it.
Side Dishes
This Jamaican Rice and Peas Recipe shines alongside jerk chicken, fried plantains, or stewed oxtail. A crisp, tangy salad on the side adds contrast, making for a balanced and complete meal that celebrates Caribbean flavors in full bloom.
Creative Ways to Present
For a feast or special occasion, serve the rice and peas in banana leaves or colorful bowls to add a touch of Caribbean flair. You could also mold the rice with a small bowl or ramekin before plating, creating stunning individual servings that impress every time.
Make Ahead and Storage
Storing Leftovers
This dish keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after a day, making leftovers just as delightful, if not more so, than freshly made.
Freezing
You can freeze Jamaican rice and peas without losing its charm—just portion it into freezer-safe containers or bags and freeze for up to 2 months. When you’re ready for an easy meal, thaw in the fridge overnight.
Reheating
Reheat gently in a covered pan over low heat with a splash of water or coconut milk to revive the creaminess and prevent the rice from drying out. Alternatively, microwave covered for a minute or two, stirring halfway through.
FAQs
Can I use dried kidney beans instead of canned?
Absolutely! If you prefer dried beans, soak them overnight and cook them separately until tender before adding them to the recipe. This enhances the flavor and texture but adds extra preparation time.
Is the scotch bonnet chili necessary?
Not at all. The scotch bonnet brings authentic heat and flavor, but if you’re sensitive to spice or can’t find one, you can omit it or substitute with a milder chili. Just keep it whole to infuse flavor without overwhelming heat.
Can I use brown rice instead of white rice?
You can substitute brown rice, but cooking time will increase, and the texture will be heartier. Adjust liquid amounts slightly as brown rice absorbs more and may require longer oven time.
What if I don’t have all spice powder?
All spice powder is a blend of cinnamon, nutmeg, and cloves. If unavailable, you can substitute with mixed spice or use a pinch of each of these spices to mimic its warm, aromatic profile.
Can I make this recipe vegan?
Yes! Simply swap the butter for vegetable oil to keep it vegan-friendly without sacrificing the rich flavor and texture that make this dish shine.
Final Thoughts
I can’t recommend this Jamaican Rice and Peas Recipe enough—it’s a celebration of bold, comforting flavors wrapped up in one soulful dish. Whether you’re serving it at a family dinner or as a crowd-pleaser at a party, it’s sure to become a favorite that everyone asks for again and again. Go ahead and give it a try; your kitchen will thank you for bringing a little bit of Jamaica home.
Print
Jamaican Rice and Peas Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Jamaican
Description
A classic Jamaican side dish featuring aromatic rice cooked with red kidney beans, coconut milk, and a blend of traditional spices. This recipe brings authentic Caribbean flavors with a perfect balance of creamy coconut and spicy Scotch bonnet pepper, baked to tender perfection.
Ingredients
Ingredients
- 50g / 3 tbsp unsalted butter (or 2 tbsp canola or vegetable oil)
- 2 garlic cloves, finely minced
- 1 small onion, finely chopped
- 1 tsp dried thyme
- 1 tsp all spice powder (or mixed spice)
- 2 bay leaves, preferably fresh
- 1 Scotch bonnet or habanero chilli (optional), keep whole
- 2 x 400g / 14oz cans red kidney beans, drained
- 1 x 400 ml / 14oz full fat coconut milk
- 1 cup water
- 1 tsp cooking salt
- 2 cups long grain white rice
Instructions
- Preheat Oven: Preheat your oven to 200°C/400°F (180°C fan) to prepare for baking the rice and peas.
- Sauté Aromatics: Melt the butter over medium-high heat in a medium or large ovenproof pot. Add minced garlic, chopped onion, dried thyme, all spice powder, bay leaves, and the whole Scotch bonnet chili. Cook until the onion becomes translucent, about 3 minutes, allowing all the aromatics to release their flavors.
- Add Liquids and Beans: Pour in the coconut milk, water, drained red kidney beans, and salt. Bring the mixture to a gentle simmer.
- Add Rice and Stir: Once the mixture is simmering and you see bubbles breaking the surface, add the long grain white rice and give everything a quick stir to combine.
- Bake: Immediately cover the pot with a lid and transfer it to the preheated oven. Bake for 40 minutes until all the liquid is absorbed. You may notice some coconut cream on the surface, which is normal.
- Rest and Fluff: After baking, remove the pot from the oven and leave it covered on the counter for 15 minutes to rest. Then fluff the rice with a fork and serve warm.
Notes
- Keep the Scotch bonnet or habanero chili whole to add heat without overwhelming the dish; remove before serving if preferred.
- Drain the beans thoroughly to avoid excess liquid that can affect cooking time.
- Using full-fat coconut milk enriches the creamy texture but can be substituted with light coconut milk for a lighter version.
- Long grain white rice is preferred to achieve fluffy grains that don’t stick together.
- Using an ovenproof pot is essential as the cooking transitions from stovetop to oven.
