Traditional Jamaican Rice and Peas
A popular dish in the Caribbean, this Jamaican Rice and Peas recipe goes well with many meat protein-based meals. Made with coconut milk, garlic, thyme, red kidney beans, butter, escallion, rice, and scotch bonnet pepper, you’ll sure love it.
Rice and Peas (a.k.a peas and rice) is a popular rice dish in many Caribbean countries.
Jamaicans would commonly say rice and peas, but since I moved to the Cayman Islands, I noticed it’s generally called rice and beans.
Growing up, this was the traditional rice dish made on Sundays.
It’s often paired with a meat-based dish such as Jamaican Turkey Neck, Stew Pork, or Brown Stew Chicken.
I remember making this dish in school on Practical Day, which was a great experience.
So now, I can share this recipe with you guys to try at home.
What is Rice and Peas in the Caribbean?
Traditionally known as rice and peas, it is a rice dish served mainly with a meat-based course.
In the Caribbean, its style of preparation varies, with the main ingredients being rice and legumes (peas/beans).
The name rice and peas is commonly used in the Caribbean when referring to this dish, as other Caribbean countries have varying names.
I’ve noticed in the Cayman Islands, it’s commonly referred to as rice and beans, while other countries say peas and rice.
Countries that serve this dish include:
- Anguilla
- Barbados
- Jamaica
- Hait
- Bahamas
- Cayman Islands, etc.
Ingredients To Use
This dish, though similar throughout many countries, can be prepared differently.
Rice and legumes are the main ingredients used across these varying countries.
- Red Peas – red kidney beans or gungo peas are the most common choices.
- Rice – basmati or long-grain rice grain is the best choice.
- Coconut milk – traditionally, the flesh of mature coconuts is grated, then the milk is squeezed out. Store-bought cans of coconut milk or coconut milk powder are great substitutes.
- Escallion
- Thyme
- Garlic
- Butter
- Salt
- Water
- Scotch Bonnet Pepper
How To Make Jamaican Rice and Peas
- Wash peas and remove any foreign matter, such as stones.
- Fill a medium pot with water, then add peas, salt, and garlic. Cook peas until slightly soft.
- The water will evaporate as the peas are cooking, so set aside boiling water to replace it.
- Add coconut milk to slightly boiled peas and cook for 10-15 minutes.
- Add thyme, escallion, and butter to the pot. Adjust taste with salt.
- Wash the rice and add to the peas. Stir to combine.
- Add hot water to the pot to cover the rice. Water should be halfway above the rice.
- Wait until the water has boiled to just the top of the rice, then add scotch bonnet pepper. I like to prick the pepper to help get the juices flowing in the rice.
- Cook until the rice grain splits or softens.
- Serve.
Serving Suggestions
Traditionally served with turkey neck in my home, this recipe is perfect with your favorite meat or protein dish.
- Jamaican Oxtail
- Fried Chicken
- Jamaican Stew Pork
- Brown Stew Chicken
- Curry Chicken
- Baked Chicken
- Jerk or BBQ Chicken
Tips For Making Jamaican Rice and Peas
- I’m not entirely sure why, but I believe soaking the peas overnight in water helps with the cooking process of the peas/beans.
- Use raw coconut milk instead of canned or powdered milk for the best results.
- Even though I didn’t in this recipe, pressure cooking the peas helps to cut the cooking time in half.
- Replace reduced water with warm or boiling water when cooking this dish for faster cooking time.
Storing and Reheating
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- You can also store this dish in the freezer for up to a month in an airtight container.
- When reheating, place rice and peas in a pot on a medium to low flame and add ¼ cup of water. Cover the pot and allow it to heat up. Use a fork to stir the rice as it becomes soft.
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Jamaican Rice and Peas
Ingredients
- 6 oz. Red Peas
- 1 ½ cups long-grain rice
- 1 cup coconut milk
- 1 stalk escallion (crushed)
- 2 cloves garlic (crushed)
- 2 sprigs thyme
- 1 scotch bonnet pepper
- 2 tsp. Salt
- 1 tbsp. Butter or margarine
- 2 cups water
Instructions
- Wash peas and remove any foreign matter, such as stones.
- Fill a medium pot with water, then add peas, salt, and garlic. Cook peas until slightly soft.
- The water will evaporate as the peas are cooking, so set aside boiling water to replace it.
- Add coconut milk to slightly boiled peas and cook for 10-15 minutes.
- Add thyme, escallion, and butter to the pot. Adjust taste with salt.
- Wash the rice and add to the peas. Stir to combine.
- Add hot water to the pot to cover the rice. Water should be halfway above the rice.
- Wait until the water has boiled to just the top of the rice, then add scotch bonnet pepper. I like to prick the pepper to help get the juices flowing in the rice.
- Cook until the rice grain splits or softens.
- Serve with desired protein or meal.
Notes
Notes for Making Jamaican Rice and Peas
- I’m not entirely sure why, but I believe soaking the peas overnight in water helps with the cooking process of the peas/beans.
- Use raw coconut milk instead of canned or powdered milk for the best results.
- Even though I didn’t in this recipe, pressure cooking the peas helps to cut the cooking time in half.
- Replace reduced water with warm or boiling water when cooking this dish for faster cooking time.
