If you love rice, you’ll love Jamaican Rice and Peas even more. Rice is a staple at my house, but I love one-pot meals for easy cleanup. And Meat-free Friday is the perfect opportunity to whip up this recipe. Caribbean food, especially Jamaican, reminds me of my own beloved Africa. And I could eat peas and rice every day. So, I always make a big batch and freeze enough for later. I need a bigger freezer. Why peas instead of beans? Well, peas and beans are both legumes, and some of us use the words peas and beans interchangeably. Pigeon peas (gandules in Puerto Rico) are in many traditional versions. However, kidney beans are the classic ingredient in an authentic Jamaican rice and peas recipe.
Recipe Ingredients
Kidney Beans – Canned or dried kidney beans both work fine. If using dried, please soak them overnight and discard the soaking water. Flavor – Yellow onion, green onions, garlic, bay leaves, thyme, allspice, and the classic S&P deliver a soul-satisfying taste. Coconut Milk – Unsweetened coconut milk provides the tropical taste of the islands. You can make homemade coconut milk for even better flavor. You can also substitute the coconut milk with vegetable or chicken broth. Rice – I prefer long-grain white rice, but you can use brown rice for something more substantial. Scotch Bonnet Pepper – This pepper is HOT, so I usually put it whole instead of chopping it. That way, I can get its flavor without burning my hands or little ones’ sensitive tongues. I use a habanero pepper if I can’t find a scotch bonnet.
How to Make Jamaican Peas and Rice
Soak – Pick out any debris and little stones from the beans. Add them to a medium pot or bowl and let them soak overnight for faster cooking. (Photo 1) Drain – When ready, drain the beans and discard the soaking water. Rinse well. (Photo 2)
Season – Add soaked beans to a large pot with yellow onions, green onions, minced garlic, bay leaves, thyme, salt, and allspice, and then add the water. (Photo 3-4) Simmer – Cook covered on medium-high heat until beans are tender—50-60 minutes or more. Do a taste test before proceeding.
Rice – Pour in the coconut milk, rice, and scotch bonnet or habanero. (Photo 5) Simmer – Bring the pot to a boil, reduce heat to medium-low, and cover. Simmer until the liquid has been absorbed and the rice is tender (18 minutes or more). If rice starts drying out, add water as needed. (Photo 6) Fluff – Remove the pot from the stove. Add butter or coconut oil, if desired, and discard bay leaves. Fluff thoroughly with a fork. Serve – Garnish with green onions and serve.
Recipe Variations
Legume swap – The same amount of black-eyed or pigeon peas (gungo peas) can replace kidney beans. All are rich in protein, vitamins, and minerals. Brown rice may take longer to cook, but it offers a nutritious alternative. Add 30 minutes to the cooking time, but keep an eye on the moisture level just in case. Slow Cooker Rice and Peas – Boil your soaked beans for 15 minutes before adding them to the slow cooker. Add the remaining ingredients, then cover and cook on low for 6-8 hours. Instant Pot Jamaican Rice and Peas – Add all the ingredients to your pressure cooker and stir. Seal the lid and pressure cook on high for about 25 minutes. Allow the pressure to release naturally for about 15 minutes, and it should be ready. Carefully open the lid after the pressure has completely released; remove the bay leaves, thyme sprigs, allspice berries, and scotch bonnet; and fluff with a fork.
Tips and Tricks
You have more control over the ingredients with dried beans. But don’t worry if you only have time for canned ones. Drain and rinse the beans. Add them to the pot along with the seasonings, coconut milk, and rice, and simmer until the rice is tender. Rinse your rice to eliminate the extra starch for fluffier rice. Rinse the beans well and pick out little stones and debris so no one cracks a tooth. Wear gloves and avoid touching your eyes and lips if you decide to chop your scotch bonnet pepper. Experience is a good teacher.😬 Add the coconut milk after the beans are cooked to prevent curdling.
Making Ahead Instructions
There are two ways you can make this recipe ahead. Follow the recipe all the way to the end, and let it cool completely. Then, store your peas and rice in an airtight container for up to four days in the fridge or up to three months in the freezer. The second way is to cook and store the beans and rice separately. Then thaw overnight if frozen and reheat them together in a saucepan.
Serving and Storage Instructions
Leftover Jamaican peas and rice last well-packaged in the fridge for 4-5 days or freezer for a couple of months. I like freezing it in meal-sized packages for quick weeknight meals. Reheat it in the microwave or on the stovetop in a saucepan. You may want to add a tablespoon of water if the rice starts drying out.
What to Serve With Jamaican Peas and Rice
Curry goat or jerk chicken delivers the perfect main dish for extra protein. Callaloo is a traditional side dish in the Caribbean, but you could use collard greens instead. And a batch of skillet cornbread never hurts.😉
More Savory Caribbean Recipes to Love
Jamaican Curry Goat Jerk Chicken Caribbean Fish Stew Grilled Whole Snapper
Conclusion
Are you ready for a taste of the islands with Jamaican peas and rice? Please let me know what you think in the comments and Pin it. I love hearing from you.
Watch How to Make It
[adthrive-in-post-video-player video-id=”KtpL7byt” upload-date=”2021-04-30T07:00:00.000Z” name=”JAMAICAN RICE AND PEAS.mp4″ description=”Jamaican Rice and Peas – An extraordinary rice dish packed with protein and fibers, with exploding savory flavors from scotch bonnet peppers, allspice, and thyme. Serve with Curry Goat or Jerk Chicken and you’ll have a wonderful Caribbean Feast in the comfort of your home.” player-type=”collapse” override-embed=”false”] This blog post was originally published in April 2021 and has been updated with additional tips, new photos, and a video.
