Why We Love This Jamaican Peas and Rice Recipe
Once the weather warms up and I start thinking about summer vacations, I immediately start craving Caribbean cuisine. From smoky Caribbean Grilled Lamb Chops and rich curries to Rasta Pasta with Grilled Chicken, we love the bright, bold flavors of island-inspired recipes. All of our favorite Jamaican stews and curries are served with classic Peas and Rice. This spicy rice pilaf dish is actually cooked with pigeon peas or kidney beans, referred to as “peas” on the islands. So nope, there aren’t any green peas in this recipe. Today we’re sharing an authentic Caribbean rice and peas recipe that you are sure to love even if you’ve never been to the islands. It will likely be familiar, however, as this dish is basically a Jamaican version of classic Creole Beans and Rice. There’s a good bit more heat in this pilaf but not to worry – you can definitely adjust the level of spiciness to your liking. While this recipe does take some time to make, I promise that it is so worth the wait. The beans (aka peas) and rice are each prepared separately before being combined and cooked to perfection. Not only does our Jamaican Peas and Rice dish have the best and boldest flavors, but the texture is also fantastic AND it’s even delish to enjoy as leftovers. This authentic Rice and Peas side dish also happens to be vegetarian and vegan-friendly, and gluten-free!
Ingredients You Need
Dried kidney beans – soaked overnight, see notes below Olive oil – or preferred cooking oil Onion – chopped Garlic – minced Ginger – freshly grated Fresh thyme leaves – or 1 teaspoon dried thyme Scotch bonnet pepper – also known as a habanero pepper Spices – salt, ground allspice, ground black pepper Vegetable broth – or chicken broth for a non-vegetarian recipe Rice – long grain white or basmati ric Unsweetened coconut cream – or the thick part that’s at the top of a can of full-fat coconut milk Scallions – chopped
Tips for How to Soak Kidney Beans Before Cooking
Soak Beans Overnight: When using dried beans it’s important to soak them in water overnight so they cook evenly. The best method to do this is to place the beans in a large bowl and cover them with 2-3 inches of water. Cover the bowl with plastic wrap and set it on the counter for 12-24 hours. Drain when ready to use. Don’t have time to soak dried beans? You can use 2 – 15 ounce cans of red kidney beans instead. First, drain and rinse the beans. Then start by sauteing the veggies and spices. Add in 4 cups of broth, the rinsed rice, coconut cream, and canned beans. Cover and simmer for 15-18 minutes.
How to Make the Best Jamaican Peas and Rice
Sauté the Veg: Place a large 6-8 quart saucepot on the stovetop over medium heat. Add the oil, and once hot, stir in the chopped onion, garlic, and ginger. Stir and sauté for just a few minutes until the garlic is fragrant. Prep the Pepper: Many classic peas and rice recipes call for a whole unseeded scotch bonnet or habanero pepper, meaning flesh, ribs, seeds, and all. This will create a very flavorful, and VERY SPICY peas and rice dish. Determine how spicy you would like your rice to be. Then add in the whole unseeded pepper, a whole seeded pepper for slightly less heat, or half a seeded pepper for some heat. Season: Stir in the spices and sauté another minute. For the Beans: Pour the soaked and drained beans, broth, and water in to a large pot. Cover and bring to a boil. Stir, then lower the heat to a low-boil, cover again and simmer for one to two hours, until the beans for soft. Note: The exact cooking time is determined by how long the beans have soaked. Check them occasionally and stir. If more water is needed, add it in 1 cup at a time. Soak the Rice: Meanwhile, place the rice in the bowl you soaked the beans in. Rinse with cold water and stir with your hand, until the water runs clear. Then fill the bowl with cold water and let the rice soak. This step will quicken the rice cook time and help make the grains perfectly tender. Cook the Rice: Once the beans are cooked, drain the water off the rice. Mix the soaked rice into the beans, and stir in the coconut cream. Let the beans and rice settle for a few minutes undisturbed. Pro Tip: In order to have perfectly cooked rice, you need to make sure there is 1-inch of liquid over the surface of the rice. Use a spoon (or wooden chopstick) to measure how much liquid is over the top of the rice. Then add enough water to total 1-inch on top. Cover the pot and cook for 10-15 minutes, until the rice has absorbed the liquid and you see vent holes on top. Steam: Mix the chopped scallions. Then cover and let the Jamaican spicy rice steam another 10 minutes before serving. Try to not disturb the dish and leave the lid on! Taste, then add salt as needed.
Recipe Variations
Canned beans – For faster prep, use two – 15 ounce cans of drained and rinsed red kidney beans instead of dry beans. See the recipe notes below for steps on how to prepare this recipe with canned beans. Less spicy – The ribs and seeds inside the habanero hold the majority of the heat. Therefore, remove them to reduce the heat. You can also add less of the seeded pepper, or skip altogether for a totally mild version. Rice – You can swap white rice with brown rice, if you prefer. But note that brown rice takes a good 20 to 30 minutes longer to cook… This means the beans will be delicious, but super soft. Without coconut milk – Feel free to omit the coconut and instead use a bit more broth to make the Caribbean rice and peas.
Serving Suggestions
Serve Jamaican spicy rice and peas warm with your favorite mains and sides! Enjoy this delicious pilaf as a side with classic Caribbean dishes like Jamaican Brown Stew Chicken, Goat Curry, Oxtail Stew, or Jerk Chicken Thighs. The hearty peas and rice itself can even be an entree! Serve it as a main dish with sweet Baked Plantains, Callaloo (stewed greens), or Jamaican Johnny Cakes.
Looking for More Delicious Side Dish Recipes? Be Sure to Also Try:
Spicy Jollof Rice Recipe (West African) Caribbean Confetti Rice Forbidden Rice (Black Rice Recipe) The Best Refried Beans Recipe Caribbean Coleslaw Recipe Mushroom Rice Pilaf
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