Best Jamaican Peas and Rice
Jamaican Peas and Rice Recipe – Enjoy this bold, spicy and comforting side dish with your favorite Caribbean stews and curries. This hearty rice pilaf includes kidney beans (also known as “peas”) plus coconut cream and vibrant spices.
Once the weather warms up and I start thinking about summer vacations, I immediately start craving Caribbean cuisine. From smoky Caribbean Grilled Lamb Chops and rich curries to Rasta Pasta with Grilled Chicken, we love the bright, bold flavors of island-inspired recipes.
All of our favorite Jamaican stews and curries are served with classic Peas and Rice. This spicy rice pilaf dish is actually cooked with pigeon peas or kidney beans, referred to as “peas” on the islands. So nope, there aren’t any green peas in this recipe.
The Best Jamaican Peas and Rice Recipe
Today we’re sharing an authentic Caribbean rice and peas recipe that you are sure to love even if you’ve never been to the islands. It will likely be familiar, however, as this dish is basically a Jamaican version of classic Creole Beans and Rice. There’s a good bit more heat in this pilaf but not to worry – you can definitely adjust the level of spiciness to your liking.
While this recipe does take some time to make, I promise that it is so worth the wait. The beans (aka peas) and rice are each prepared separately before being combined and cooked to perfection. Not only does our Jamaican Peas and Rice dish have the best and boldest flavors, but the texture is also fantastic AND it’s even delish to enjoy as leftovers.
This authentic Rice and Peas side dish also happens to be vegetarian and vegan-friendly, and gluten-free!
Ingredients You Need
There are only a dozen wholesome ingredients in this recipe. Many of these you probably already have in your pantry! For homemade Jamaican Peas and Rice you need:
- Dried kidney beans – soaked overnight, see notes below
- Olive oil – or preferred cooking oil
- Onion – chopped
- Garlic – minced
- Ginger – freshly grated
- Fresh thyme leaves – or 1 teaspoon dried thyme
- Scotch bonnet pepper – also known as a habanero pepper
- Spices – salt, ground allspice, ground black pepper
- Vegetable broth – or chicken broth for a non-vegetarian recipe
- Long grain rice – white or brown
- Unsweetened coconut cream – either canned coconut cream, or the thick cream part that’s at top of the can of coconut milk
- Scallions – chopped
Tips for How to Soak Kidney Beans Before Cooking
Soak Beans Overnight: When using dried beans it’s important to soak them in water overnight so they cook evenly. The best method to do this is to place the beans in a large bowl and cover them with 2-3 inches of water. Cover the bowl with plastic wrap and set it on the counter for 12-24 hours. Drain when ready to use.
Don’t have time to soak dried beans? You can use 2 – 15 ounce cans of red kidney beans instead. First, drain and rinse the beans. Then start by sauteing the veggies and spices. Add in 4 cups of broth, the rinsed rice, coconut cream, and canned beans. Cover and simmer for 15-18 minutes
How to Make Jamaican Peas and Rice
Here are our easy step-by-step instructions for making delicious Caribbeans rice and peas right at home…
Sauté the Veg: Place a large 6-8 quart saucepot on the stovetop over medium heat. Add the oil, and once hot, stir in the chopped onion, garlic, and ginger. Stir and sauté for just a few minutes until the garlic is fragrant.
Prep the Pepper: Many classic peas and rice recipes call for a whole unseeded scotch bonnet or habanero pepper, meaning flesh, ribs, seeds, and all. This will create a very flavorful, and VERY SPICY peas and rice dish. Determine how spicy you would like your rice to be. Then add in the whole unseeded pepper, a whole seeded pepper for slightly less heat, or half a seeded pepper for some heat.
Season: Next stir in the thyme leaves, salt, allspice, and black pepper. Stir and sauté another minute.
For the Beans: Into the saucepot pour the soaked and drained beans, 4 cups of broth, and 2 cups of water. Cover and bring to a boil. Stir, then lower the heat to a low-boil, cover again and simmer for one to two hours, until the beans for soft. Check it occasionally and stir. If more water is needed, add it in 1 cup at a time. *The cooking time is determined by how long the beans have soaked.
Get the Complete (Printable) Jamaican Peas and Rice Recipe + VIDEO Below. Enjoy!
Soak the Rice: Meanwhile, place the rice in the bowl you soaked the beans in. Rinse with cold water and stir with your hand, until the water runs clear. Then fill the bowl with cold water and let the rice soak. This step will quicken the rice cook time and help make the grains perfectly tender.
Cook the Rice: Once the beans are cooked, drain the water off the rice. Mix the soaked rice into the beans, and stir in the coconut cream. Let the beans and rice settle for a few minutes undisturbed. In order to have perfectly cooked rice, you need to make sure there is 1-inch of liquid over the surface of the rice. Use a spoon (or wooden chopstick) to measure how much liquid is over the top of the rice. Then add enough water to total 1-inch on top. Cover the pot and cook for 10-15 minutes, until the rice has absorbed the liquid and you see vent holes on top.
Steam: Mix in the chopped scallions. Then cover and let the rice steam another 10 minutes before serving. Taste, then add salt as needed.
Serve Jamaican Peas and Rice warm as an entree or side with your favorite dishes.
Frequently Asked Questions
The ribs and seeds inside the habanero hold the majority of the heat. Therefore, remove them to reduce the heat. You can also add less of the seeded pepper, or skip altogether for a totally mild version.
Yes! Use 2 – 15 ounce cans of drained and rinsed red kidney beans instead. See the recipe notes below for steps on how to prepare this recipe with canned beans.
Enjoy this delicious pilaf as a side with Jamaican Brown Stew Chicken, Goat Curry, or Jerk Chicken Thighs. Or eat as a main dish with sweet Baked Plantains.
Leftover Jamaican peas and rice pilaf will keep well for up to 5 days. Transfer cooled leftovers in an airtight container before refrigerating.
Looking for More Delicious Side Dish Recipes?
- Spicy Jollof Rice Recipe (West African)
- Caribbean Confetti Rice
- Forbidden Rice (Black Rice Recipe)
- The Best Refried Beans Recipe
- Caribbean Coleslaw Recipe
Best Jamaican Peas and Rice Recipe
Ingredients
- 8 ounces dried kidney beans soaked overnight
- 1 tablespoon olive oil
- 1 cup chopped onion
- 4-5 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon fresh thyme leaves 1 tsp dried thyme
- 1 scotch bonnet pepper habanero
- 2 teaspoons salt
- 1 teaspoon ground allspice
- 1 teaspoon ground black pepper
- 4 cups vegetable broth
- 2 cups long grain rice
- 1/4 cup unsweetened coconut cream
- ½ cup chopped scallions
Instructions
- Soak Beans Overnight: When using dried beans it’s important to soak them in overnight so the cook evenly. Place the beans in a large bowl and cover with 2-3 inches of water. Cover the bowl with plastic wrap and set on the counter for 12-24 hours. Drain and use.
- Sauté the Veg: Place a large 6-8 quart saucepot on the stovetop over medium heat. Add the oil. Once hot, stir in the chopped onion, garlic, and ginger. Stir and sauté for 3-5 minutes.
- Prep the Pepper: Many classic peas and rice recipes call for a whole unseeded scotch bonnet or habanero pepper, meaning flesh, ribs, seeds and all. This will create a very flavorful, and VERY SPICY peas and rice dish. Determine how spicy you would like you rice to be. Then add in the whole unseeded pepper, a whole seeded pepper for slightly less heat, or half a seeded pepper for some heat.
- Season: Next stir in the thyme leaves, salt, allspice, and black pepper. Stir and sauté another minute.
- For the Beans: Pour in the soaked and drained beans, 4 cups of broth, and 2 cups of water. Cover and bring to a boil. Stir, then lower the heat to a low-boil, cover again and simmer for 60-120 minutes, until the beans for soft. If more water is needed, add it in 1 cup at a time. *The cooking time is determined by how long the beans have soaked.
- Soak the Rice: Meanwhile, place the rice in the bowl you soaked the beans in. Rinse with cold water and stir with you hand, until the water runs clear. Then fill the bowl with cold water and let the rice soak. *This will quicken the rice cook time.
- Cook the Rice: Once the beans are tender, drain the water off the rice. Mix the soaked rice into the beans. Stir in the coconut cream. Then let the beans and rice settle. In order to have perfectly cooked rice you need to make sure there is 1-inch of liquid over the surface of the rice. Use a spoon (or wooden chopstick) to measure how much liquid is over the top of the rice. Then add enough water to total 1-inch on top. Cover the pot and cook for 10-15 minutes, until the rice has absorbed the liquid and you see vent holes on top.
- Steam and Serve: Mix in the chopped scallions. Then cover and let the rice steam another 10 minutes before serving. Taste, then add salt as needed.
Video
Notes
Nutrition
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I made this for the first time. I loved it! Anndd He ate it up! I did think it was a bit too moist (mushy) so wondered about water measurement and climate differences…. Living in Hawaii perfectly cooked rice is no stranger in the kitchen. Think I will use finger water measure method like I do for plain white rice, next time.
I am in love with your kitchen and every time i get new recipe tips.
I just made the Jamaican Red Beans and Rice. The seasoning is spot on! I have made several of your recipes and thought they were great. Thank you for sharing!
This Caribbean comfort food tastes amazing and makes me want to go vacation in Jamaica!