Jamaican Rice and Peas
Bring vibrant Caribbean flavor to your table with this easy Jamaican rice and peas recipe! Made with coconut milk, kidney beans, and aromatic spices, it’s a simple, family-friendly side dish.
If you’re looking for a simple way to bring bold, vibrant flavors to your dinner table, Jamaican rice and peas is it. This classic Caribbean side dish is rich, aromatic, and packed with comforting, earthy notes from coconut milk, thyme, allspice, and a hint of warmth from a Scotch bonnet pepper.
Even better? It’s a one-pot dish that’s simple to make at home, easy to customize, and a fun way to explore new flavors with your family. Whether you serve it alongside jerk chicken, grilled pork, or roasted veggies, this dish brings the sunshine—and the flavor—every time.
In Jamaican cooking, “peas” refers to beans—usually kidney beans or pigeon peas. In this dish, the tender beans are simmered with rice in a flavorful coconut broth seasoned with thyme, garlic, onions, and allspice. A whole Scotch bonnet pepper infuses gentle heat without overwhelming the dish.
The result is a side that’s fragrant, creamy, and perfectly spiced—and a delicious example of how simple ingredients can create truly incredible flavor.
Why you’ll love this recipe
– Made with simple pantry staples and one pot
– Kid-friendly flavors with a touch of adventure
– An easy way to introduce new ingredients like coconut milk and allspice
– Perfect as a side dish or light, satisfying main course
– A beautiful way to explore Caribbean cuisine together as a family
Discover your next culinary adventure
If your family loved this taste of the Caribbean, here are a few more recipes you’ll enjoy trying together:
- Jamaican Jerk Chicken – Bold, smoky, and packed with island flavor
- Pineapple Salsa – Sweet, tangy, and perfect as a topping or dip
- Coconut Chicken Tenders – Crunchy and fun for a tropical dinner night
How to make Jamaican rice and peas
Here is a brief overview of how to make this recipe so you know what to expect. For the full set of directions and ingredients, please scroll down to the recipe card below.
Step One: Sauté aromatics
Heat a little olive oil in a large pot. Add the onion, green onion, and garlic, and sauté until softened and fragrant.
Step Two: Build the flavor
Stir in the drained kidney beans, thyme, allspice, salt, and pepper. Pour in the chicken broth and coconut milk and bring to a gentle simmer.
Step Three: Add rice and pepper
Stir in the rice and gently nestle the whole Scotch bonnet pepper into the pot (leave it whole to add flavor without making the dish too spicy).
Step Four: Simmer and steam
Cover the pot with a tight-fitting lid. Reduce the heat to low and simmer for about 18–22 minutes, until the rice is tender and the liquid is absorbed.
Step Five: Rest and fluff
Let the rice rest with the lid on for 5–10 minutes. Remove the pepper and thyme sprigs, then fluff the rice gently with a fork before serving.
Tips for success
- Use full-fat coconut milk for the richest flavor. Shake the can before opening to mix the cream and liquid.
- Soak dried beans overnight if you want to use them instead of canned (adjust cooking time accordingly).
- Leave the Scotch bonnet whole for flavor without too much heat. Piercing it will make the dish spicier.
- Resist stirring the rice while it cooks—stirring can make it sticky instead of fluffy.
- Let it rest after cooking so the steam finishes cooking the rice gently.
How kids can help
Rice and peas is a fun recipe to get kids involved in because it’s simple and builds in lots of real kitchen skills:
- Measuring and rinsing rice
- Draining and rinsing canned beans
- Stirring aromatics in the pot
- Gently fluffing the cooked rice before serving
You can even make it a sensory exploration: have kids smell the allspice, thyme, and coconut milk and describe what they notice before and after cooking.
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Jamaican Rice and Peas
Ingredients
- 1 tablespoon olive oil
- ½ cup diced onion
- 1 green onion diced
- 2 teaspoons minced garlic
- 1 can kidney beans drained and rinsed
- 2 sprigs fresh thyme
- ½ teaspoon ground allspice or 6 whole allspice berries
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 ¼ cups chicken broth
- 1 13.5-ounce can coconut milk
- 2 cups uncooked long-grain rice
- 1 whole Scotch bonnet or habanero pepper
Instructions
- In a large pot, heat a small splash of oil over medium heat.1 tablespoon olive oil
- Add the diced onion, green onion, and garlic. Sauté for 2–3 minutes until softened and fragrant.1/2 cup diced onion, 1 green onion, 2 teaspoons minced garlic
- Stir in the kidney beans, thyme, allspice, salt, and black pepper. Pour in the chicken broth and coconut milk, and bring the mixture to a gentle simmer.1 can kidney beans, 2 sprigs fresh thyme, 1/2 teaspoon ground allspice, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 1/4 cups chicken broth, 1 13.5-ounce can coconut milk
- Add the rice and nestle the whole Scotch bonnet or habanero into the pot (leave it whole so it flavors the dish without making it too spicy). Stir once to combine.2 cups uncooked long-grain rice, 1 whole Scotch bonnet or habanero pepper
- Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer for 18–22 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the pot from the heat and let it sit, covered, for 5 minutes. Discard the thyme sprigs and the whole pepper before fluffing the rice with a fork.
