Jamaican rice and peas (beans)

Jamaican rice and peas (beans)

10 minutes mins
Recipe video above. Perfumed with thyme and all spice with a hint of traditional warmth from fresh chilli, this Jamaican coconut rice makes the perfect side dish for tropical themed foods such as Jerk Fish or Chicken, with a side of Jamaican slaw!Baking is best - Ordinarily, this dish is prepared on the stove. But I find the most fuss-free way to make coconut rice is in the oven.Fluffier, no scorched base, entirely hands off. Try it. You'll be converted for life!

Ingredients

  • 50g / 3 tbsp unsalted butter

    or 2 tbsp canola or veg oil

  • 2 garlic cloves

    finely minced

  • 1 small onion

    finely chopped

  • 1 tsp dried thyme
  • 1 tsp all spice powder

    sub mixed spice

  • 2 bay leaves

    preferably fresh

  • 1 scotch bonnet or habanero chilli – any colour

    keep whole, optional

  • 2 x 400g / 14oz cans red kidney beans

    drained, Note 2

  • 1 x 400 ml / 14oz coconut milk

    full fat, Note 3

  • 1 cup water
  • 1 tsp cooking salt
  • 2 cups long grain white rice

    Note 4

Directions

  1. 1

  2. 2

    Preheat oven to 200°C/400°F (180°C fan).

  3. 3

    Sauté aromatics – Melt butter over medium-high heat in a medium or large ovenproof pot (Note 5). Cook garlic, onion, thyme, all spice, bay leaves, scotch bonnet until onion is translucent (~ 3 minutes).

  4. 4

    Add coconut milk, water, beans and salt. Once it comes to a simmer, add rice then give it a quick stir. Once you see bubbles breaking the surface, immediately cover then transfer to oven.

  5. 5

    Bake for 40 minutes. All liquid should be absorbed (tilt to check) though you will have some coconut cream on the surface.

  6. 6

    Rest – Leave the pot on the counter with the lid on for 15 minutes. Then fluff and serve!

Jamaican rice and peas (beans)

Jamaican rice and peas (beans)

10 min10 minutes mins

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About this Recipe

Craving the vibrant, soulful flavors of Jamaica right in your own kitchen? This Jamaican rice and peas (beans) recipe delivers that authentic taste, serving as the perfect complement to your tropical-themed meals. It's a dish perfumed with classic island aromatics and rich coconut.

While traditionally made on the stove, this recipe embraces an oven-baked approach, making it incredibly fuss-free and largely hands-off. The result is a consistently fluffier rice with no risk of a scorched base, converting even the stovetop loyalists to this simple, superior method that ensures entirely hands-off cooking.

Prepare your palate for a side dish infused with the aromatic blend of thyme and warming allspice, punctuated by a hint of traditional warmth from an optional fresh chilli. Each forkful offers tender long-grain white rice cooked to perfection in rich coconut milk, creating a comforting yet exotic foundation for your meal. You'll experience a subtly spiced, creamy, yet distinct side that truly enhances any main course.

You have a few simple ways to tailor this dish to your preference. For a milder touch, you can omit the scotch bonnet or habanero chilli, or keep it whole as suggested for a gentle infusion of heat without overwhelming spice. You can also swap the unsalted butter for canola or vegetable oil for a different richness, and mixed spice can be used in place of allspice powder if needed.

This flavorful Jamaican coconut rice is the ideal accompaniment for tropical feasts, particularly alongside dishes like Jerk Fish or Chicken, or paired with a refreshing Jamaican slaw.

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