Name: Jamaican Rice and Peas
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Jamaican
Ingredients: 1 cup dried red kidney beans, soaked overnight; 4 cups water; 2 cloves garlic, smashed; 1 small yellow onion, finely chopped; 2 scallions, chopped; 2 tablespoons unsalted butter or coconut oil; 4 sprigs fresh thyme; 1 teaspoon whole pimento (allspice) berries, lightly crushed; 1 can (14 oz) full-fat coconut milk; 1 1/2 cups long-grain white rice, rinsed; 1 whole scotch bonnet pepper; 1 teaspoon kosher salt

Rice and Peas is the heart of Jamaican Sunday dinner, served alongside jerk chicken, oxtail, or fried plantains. Long-grain rice and red kidney beans are slowly simmered in rich coconut milk with thyme, allspice, and a whole scotch bonnet for warmth without overwhelming heat. The result is creamy, fragrant, and deeply savory.

Prep Time15 mins

Cook Time45 mins

Total Time60 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

420 kcalCalories
16 gFat
12 gSaturated Fat
58 gCarbs
7 gFiber
2 gSugar
12 gProtein
380 mgSodium
620 mgPotassium
55 mgCalcium
4 mgIron
7 mgVitamin C
30 mcgVitamin A

Ingredients

For the beans and base

1 cup dried red kidney beans, soaked overnight
4 cups water
2 cloves garlic, smashed
1 small yellow onion, finely chopped
2 scallions, chopped

For the rice

2 tablespoons unsalted butter or coconut oil
4 sprigs fresh thyme
1 teaspoon whole pimento (allspice) berries, lightly crushed
1 can (14 oz) full-fat coconut milk
1 1/2 cups long-grain white rice, rinsed
1 whole scotch bonnet pepper
1 teaspoon kosher salt

Directions

Drain the soaked kidney beans and place them in a medium pot with the 4 cups of water and the smashed garlic. Bring to a boil, then reduce to a simmer and cook for 30 to 35 minutes until the beans are just tender but not falling apart. Reserve 2 cups of the cooking liquid and drain the beans.
Melt the butter in a heavy-bottomed pot over medium heat. Add the onion, scallions, thyme sprigs, and crushed pimento berries and sauté for 2 to 3 minutes until the onion softens and smells fragrant.
Pour in the coconut milk and the reserved bean cooking liquid, then add the salt and the whole scotch bonnet pepper. Bring the mixture to a gentle boil.
Stir in the rinsed rice and the drained kidney beans, then reduce the heat to the lowest possible setting. Cover the pot tightly with a lid and let it simmer undisturbed for 25 minutes. Do not lift the lid during cooking.
After 25 minutes, remove the pot from the heat. Carefully fish out and discard the scotch bonnet, thyme stems, and any loose pimento berries.
Replace the lid and let the rice rest off the heat for 10 minutes so the grains finish steaming and the texture becomes fluffy.
Remove the lid and use a fork to gently fluff the rice, separating the grains without mashing the beans. Taste and adjust salt as needed.
Transfer to a serving bowl and serve hot as a side dish with jerk chicken, fried plantains, or steamed callaloo.

Cook’s Notes

Always keep the scotch bonnet whole and uncut. If it bursts the entire pot becomes fiery hot, so remove it intact before serving.
For the most authentic flavor, substitute pigeon peas (gungo peas) for the kidney beans when they are in season around Christmas.
Use full-fat canned coconut milk rather than the light or beverage-style kind for a rich and creamy result.
Resist the urge to stir the rice while it steams. This prevents the grains from breaking and keeps the dish fluffy and separate.
Leftover rice and peas can be refrigerated for up to 4 days and reheated with a splash of water on the stovetop or in the microwave.