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Jamaican Rice and Peas Rice and Beans

Jamaican Rice and Peas Recipe

Fallon Brooks
This Jamaican dish is a delicious side dish that can be paired with almost any protein. But most commonly paired with Jerk Chicken, Curry Goat and Oxtail.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Dish, Side Dish
Cuisine Jamaican
Servings 6 people


  • 2 cups rice
  • 1 cup dried Kidney Beans (Red Peas)
  • 1 1/2 cups coconut Milk
  • 1 whole scotch bonnet pepper
  • 1 stalk scallion
  • 2 sprigs thyme
  • 2 cloves garlic (smashed)
  • 15 whole pimento (all spice)
  • 1 inch ginger root
  • butter optional
  • 3 cups water
  • 1 1/2 tsp salt


  • Wash Kidney beans and let them soak in 3 cups of water with 1 clove smashed garlic, pimento, ½ stalk scallion and 1 sprig of thyme until they become shriveled. Another method is to soak them overnight. Or You can slow cook until becomes tender.
  • After kidney beans are cooked, add coconut milk, salt, and the rest of the seasoning (pepper, thyme scallion, garlic and let simmer for 10-15 minutes.
  • *Add water if necessary
  • Then add rice and butter to the pot. and stir (wash rice if necessary) Yes, Caribbean people wash their rice
  • Use a fork to remove the scallion, ginger, pepper, and thyme. This is optional and can be removed after the rice has been added. *Use a sachet instead
  • NB: Please do not let the pepper burst inside the pot, this will cause it to be very spicy. I usually burst open the pepper, give it a stir and remove the pot. Extra Flava.
  • Let it cook until the rice is tender and fluffy.
Keyword caribbean rice, jamaican rice, rice and peas