Rice and peas is a quintessential Jamaican side dish. It’s almost a requirement at any kind of dinner, get-together, or celebration, and it’s also one of the easiest Jamaican dishes to prepare. Win! Jamaican rice and peas is naturally vegan, with coconut milk to give the dish a delicious flavour, along with standard Jamaican seasonings: scallion, Scotch bonnet, allspice, thyme, salt, and garlic. This is one of those dishes where simple ingredients come together to create something divine!
Why You’ll Love Jamaican Rice and Peas
Make it your own. There are so many ways to prepare rice and peas! I share a few ideas later in this post, but you can feel free to put your own spin on it too. A classic combination. From congri to dirty rice and arroz con gandules, every culture seems to have its own version of rice and beans! It’s a satisfying combo that’s a great way to round out a meal. Goes with so many main dishes. It’s not just for Jamaican food! Even a simple protein like baked tofu will pair well with this recipe.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Dried red kidney beans – Soak these in water overnight to reduce the cooking time. Water – If you’d like, unsalted vegetable stock will also work. Uncooked long grain rice – Short-grain rice is stickier, which isn’t what we want for this recipe. Full-fat coconut milk – This adds a fabulous rich flavour. Sea salt Scallion Scotch bonnet pepper – You can substitute a habanero if you can’t find Scotch bonnets locally. It will not taste the same, as the scotch bonnet pepper gives a distinct slightly fruity flavour, but it works in a pinch. Garlic Pimento berries – AKA allspice. Thyme – Sprigs of fresh thyme are best, but you can substitute dried if you have to.
How to Make Jamaican Rice and Peas
Rinse the beans. Place them in a colander and rinse, discarding the soaking water. Cook the beans. Add the beans to a pot and cover with water. Bring to a boil, then simmer until tender. Add the remaining ingredients. Stir everything else into the pot with the beans. Cover and bring to a boil, then reduce the heat and simmer until the rice is tender. Finish. Remove from heat and rest, covered, for 10 minutes. Season to taste, then serve.
Tips and Variations
Be aware that cooking times can vary. Use my instructions as a guide, but be sure to pay attention while cooking the dish. Your dried kidney beans may be slightly larger or smaller than mine (hence needing a little bit more or less water), the rice size or shape may be different, etc. Take note of your own ingredients and enjoy the cooking process—don’t stress! I guarantee that every Jamaican mother or grandmother has a different variation! Use a pressure cooker. If you like to cook beans in your Instant Pot, you can definitely cook the kidney beans that way to speed up the process since that’s the part of the recipe that takes the most time. Don’t break apart the Scotch bonnet pepper. Although there is Scotch bonnet in this recipe, it is not spicy. The pepper adds a delightful flavour, but not much heat since it’s not diced. (Be sure not to burst the pepper or your Jamaican rice and peas will be spicy.) Try another variety of bean. Kidney beans are the traditional choice, but you can try another dry bean in this recipe if you’d like. (I don’t recommend using canned beans because the flavour and texture isn’t quite the same.)
What to Serve With Rice and Peas
Ackee and saltfish. My vegan ackee and saltfish is a traditional breakfast recipe, but it also pairs well with Jamaican rice and peas. Plantains. Mangú is a Dominican plantain dish, but it’s fantastic with any variety of rice and beans. Jerk dishes. My Jamaican jerk tofu is perfect alongside this rice and peas recipe. Hot Sauce. If you do want some spice, you can drizzle my Scotch Bonnet Pepper Carrot Hot Sauce on this! Other Jamaican recipes. Like Jamaican fried dumplings!
How to Store Leftovers
Transfer leftover Jamaican rice and peas to an airtight container and refrigerate for up to 5 days. When you’re ready to reheat, you can use a microwave or the stovetop. Add a splash of coconut milk or water if the rice and peas are dry.
Can I Freeze This Recipe?
Yes, you can! Place the rice and peas in a freezer-safe container or a freezer bag, pressing out as much air as possible before sealing. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and then reheat according to the instructions above when you’re ready to serve.
More Rice Recipes
Pineapple Fried Rice Vegan Arancini Fried Rice Balls (With Air Fryer Option) Broccoli Cheese Rice Casserole Korean (Gochujang) Tofu Rice Bowls Vegan Sushi Rice Bowl with Sesame Soy Dressing
Enjoy friends! If you make this Jamaican rice and peas recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
