Jamaican Rice and Peas
+6 photos

Jamaican Rice and Peas

Learn how to make traditional Jamaican rice and peas with this recipe from Food & Wine. Scotch bonnet pepper imbues the dish with a subtle, fruity heat matched by allspice and thyme.

Ingredients

  • dried kidney beans—rinsed

    soaked overnight and drained

    1 c
  • water
    3 c
  • onion

    finely chopped

    1 small
  • scallions

    finely chopped

    2
  • garlic cloves

    minced

    3
  • allspice berries
    5
  • thyme sprigs
    5
  • scotch bonnet pepper
    1
  • grated fresh ginger
    ½ tsp
  • kosher salt
  • black pepper
  • one 13.5-ounce can unsweetened coconut milk
  • long-grain white rice
    2 c

Directions

  1. 1

    Gather your ingredients.

    Step 1
  2. 2

    In a large saucepan, cover the beans with the water and bring to a boil over moderately high heat. Stir in the onion, scallions, garlic, allspice, thyme, Scotch bonnet, ginger, 2 teaspoons salt, and 1/2 teaspoon pepper.

    Step 2
  3. 3

    Stir in the coconut milk and bring to a simmer.

    Step 3
  4. 4

    Cover and simmer over low heat until the beans are tender, about 1 hour; adjust the heat as necessary to maintain a gentle simmer.

    Step 4
  5. 5

    Stir in the rice; cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 30 minutes.

    Step 5
  6. 6

    Remove from the heat and let steam for 10 minutes, then discard the thyme stems, allspice berries, and Scotch bonnet. Using a fork, fluff the rice and beans and season with salt.

    Step 6
  7. 7

    Serve hot.

    Step 7
Jamaican Rice and Peas
+6

Jamaican Rice and Peas

4.6(69)1209 cal

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Ratings & Reviews

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Exceptional

Based on 69 ratings

foodandwine.com
4.6(69 reviews)
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About this Recipe

Craving the vibrant, comforting flavors of the Caribbean? Look no further than this traditional Jamaican Rice and Peas recipe. It’s a hearty side dish that transports you straight to the islands with every bite.

What makes this Jamaican Rice and Peas truly special is its incredible depth of flavor. A whole scotch bonnet pepper infuses the dish with a subtle, fruity heat, beautifully balanced by the aromatic notes of allspice berries and fresh thyme sprigs. This combination creates an authentic taste that's both complex and incredibly satisfying, unlike anything you'd find in a rush.

When you dive into this rice and peas, expect a creamy texture from the coconut milk, with each long-grain white rice kernel perfectly separated and tender. The kidney beans add a substantial, earthy chewiness, making it a substantial side. You'll experience a delightful interplay of savory, subtly spicy, and aromatic notes that make it much more than just a side—it's a dish in itself. The fresh ginger and garlic provide a bright, zesty counterpoint to the richness.

While this recipe delivers authentic flavors, you can easily adjust it to your preference. For less heat, you might prick the scotch bonnet pepper fewer times or remove it earlier during cooking, though its subtle fruitiness is key. The specific combination of kidney beans, coconut milk, and spices is essential for the classic Jamaican profile.

This robust Jamaican Rice and Peas is the ideal companion for nearly any main course, from grilled meats to stewed dishes. It’s perfect for gatherings, a special Sunday dinner, or simply when you're looking for a flavorful, comforting addition to your meal.

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