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Jamaican rice and peas Recipe

Jamaican rice and peas Recipe
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★★★★★

5 from 21 reviews

Jamaican Rice and Peas is a classic Caribbean dish featuring fluffy long grain rice cooked with red kidney beans in rich coconut milk, infused with aromatic spices like thyme, allspice, and scotch bonnet pepper for a delightful balance of heat and flavor. This hearty and comforting side pairs perfectly with jerk chicken, grilled meats, or as a satisfying standalone meal.

Ingredients

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Fats and Aromatics

  • 50g / 3 tbsp unsalted butter (or 2 tbsp canola or vegetable oil)
  • 2 garlic cloves, finely minced
  • 1 small onion, finely chopped

Spices and Herbs

  • 1 tsp dried thyme
  • 1 tsp allspice powder (or substitute with mixed spice)
  • 2 bay leaves, preferably fresh
  • 1 scotch bonnet or habanero chilli (optional, keep whole)

Main Ingredients

  • 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

  1. Preheat Oven: Set your oven to 200°C/400°F (180°C fan) to ready it for baking the rice and peas mixture.
  2. Sauté Aromatics: In a medium or large ovenproof pot, melt the butter over medium-high heat. Add the finely minced garlic, chopped onion, dried thyme, allspice powder, bay leaves, and the whole scotch bonnet pepper (if using). Cook for about 3 minutes until the onion turns translucent and the mixture is fragrant.
  3. Add Liquids and Beans: Pour in the full fat coconut milk and water, then add the drained red kidney beans and cooking salt. Bring the mixture to a gentle simmer, stirring occasionally.
  4. Add Rice and Stir: Once the liquid simmers, add the long grain white rice and give everything a quick stir to combine. Wait until you see bubbles breaking the surface of the liquid.
  5. Bake: Immediately cover the pot with a tight-fitting lid and transfer it to the preheated oven. Bake for 40 minutes, checking that all the liquid is absorbed by tilting the pot slightly. Some coconut cream may remain on the surface; this is normal.
  6. Rest and Fluff: Remove the pot from the oven and leave it covered on the counter for 15 minutes to allow the rice to steam and settle. After resting, fluff the rice with a fork and serve warm.

Notes

  • Keep the scotch bonnet pepper whole to infuse heat without making the dish too spicy; remove before serving.
  • Using canned red kidney beans saves time; rinse and drain well to reduce sodium and improve texture.
  • Full fat coconut milk is essential for a creamy rich flavor typical of traditional Jamaican rice and peas.
  • Long grain white rice works best for fluffy, separate grains; avoid sticky or short grain rice.
  • An ovenproof pot with a tight lid is recommended to cook the rice evenly and keep steam trapped.

Nutrition

Keywords: Jamaican rice and peas, Caribbean rice, red kidney beans, coconut rice, traditional Jamaican dish, baked rice recipes

Find it online: https://flavorsbymaya.com/jamaican-rice-and-peas-recipe/