How to Make Jamaican Rice and Peas - A Step-by-Step Guide

Jamaican cuisine is known for its bold and unique flavors, and the dish of Jamaican Rice and Peas is no exception. This traditional Jamaican dish is a staple in the Jamaican diet and is often served as a side dish alongside jerk chicken, curry goat, or any number of other delicious Jamaican dishes. The combination of aromatic spices, creamy coconut milk, and tender kidney beans makes this dish a true crowd-pleaser.

What sets Jamaican Rice and Peas apart from other rice and beans dishe...

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Ingredients

  • 2 cups uncooked jasmine rice
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 3 green onions, chopped
  • 3 sprigs fresh thyme leaves
  • 1 (28 ounce) can kidney beans, drained
  • 2 cups chicken stock
  • 1 (14 ounce) can coconut milk
  • 1 Scotch bonnet pepper, stemmed
  • 1 tablespoon salt
  • 1 teaspoon brown sugar
  • 1 teaspoon ground black pepper
  • 1 teaspoon red pepper flakes
  • ½ teaspoon ground allspice
  • ½ teaspoon cayenne pepper

Information

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Servings: 8
  • Yield: 8 cups

  • Rinse rice in a fine strainer.
  • Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
  • Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.
  • Nutrition

    391 cal.

    • Total Fat: 13g
    • Saturated Fat: 10g
    • Cholesterol: 2mg
    • Sodium: 1386mg
    • Total Carbohydrate: 60g
    • Dietary Fiber: 9g
    • Total Sugars: 1g
    • Protein: 11g
    • Vitamin C: 20mg
    • Calcium: 95mg
    • Iron: 6mg
    • Potassium: 214mg