Best Jamaican Peas and Rice
by Sommer Collier — last updated on Aug 19, 2024 
Jamaican Peas and Rice Recipe – Enjoy this bold, spicy and comforting side dish with your favorite Caribbean stews and curries. This hearty rice pilaf includes kidney beans (also known as “peas”) plus coconut cream and vibrant spices.
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.
Get the Complete (Printable!) Jamaican Peas and Rice Recipe + VIDEO Below. Enjoy!
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.
Frequently Asked Questions
The coconut cream can sometimes cause the rice to stick to the bottom of the pot and burn before the rice is fully cooked. This happens most often in stainless steel pots. It’s less likely to happen in a non-stick pot. You can open the pot once after the Jamaican spicy rice has started cooking and stir. Then do not disturb the rice until it’s cooked.
Leftover Jamaican peas and rice pilaf will keep well for up to 5 days. Transfer cooled leftovers in an airtight container before refrigerating.
Yes, you can freeze Caribbean rice and peas for up to 3 months. Let the leftovers cool completely and transfer to a freezer-safe container. I suggest wrapping the container in a layer of foil as well, if possible.
Thaw in the fridge overnight and reheat the peas and rice in the microwave in short, 20-second bursts at 50% powder. Use a fork to fluff the rice and gently stir between bursts.
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
Get the Complete (Printable!) Jamaican Peas and Rice Recipe + VIDEO Below. Enjoy!
Best Jamaican Peas and Rice Recipe
Video
Ingredients
- 8 ounces dried kidney beans soaked overnight
- 1 tablespoon olive oil
- 1 cup chopped onion
- 4-5 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon fresh thyme leaves 1 tsp dried thyme
- 1 scotch bonnet pepper habanero
- 2 teaspoons salt
- 1 teaspoon ground allspice
- 1 teaspoon ground black pepper
- 4 cups vegetable broth
- 2 cups long grain rice
- 1/4 cup unsweetened coconut cream
- ½ cup chopped scallions
Instructions
- Soak Beans Overnight: When using dried beans it’s important to soak them in overnight so the cook evenly. Place the beans in a large bowl and cover with 2-3 inches of water. Cover the bowl with plastic wrap and set on the counter for 12-24 hours. Drain and use.
- Sauté the Veg: Place a large 6-8 quart saucepot on the stovetop over medium heat. Add the oil. Once hot, stir in the chopped onion, garlic, and ginger. Stir and sauté for 3-5 minutes.
- 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 you 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: Next stir in the thyme leaves, salt, allspice, and black pepper. Stir and sauté another minute.
- For the Beans: Pour in the soaked and drained beans, 4 cups of broth, and 2 cups of water. Cover and bring to a boil. Stir, then lower the heat to a low-boil, cover again and simmer for 60-120 minutes, until the beans for soft. If more water is needed, add it in 1 cup at a time. *The cooking time is determined by how long the beans have soaked.
- Soak the Rice: Meanwhile, place the rice in the bowl you soaked the beans in. Rinse with cold water and stir with you hand, until the water runs clear. Then fill the bowl with cold water and let the rice soak. *This will quicken the rice cook time.
- Cook the Rice: Once the beans are tender, drain the water off the rice. Mix the soaked rice into the beans. Stir in the coconut cream. Then let the beans and rice settle. 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 and Serve: Mix in the chopped scallions. Then cover and let the rice steam another 10 minutes before serving. Taste, then add salt as needed.
I made this for the first time. I loved it! Anndd He ate it up! I did think it was a bit too moist (mushy) so wondered about water measurement and climate differences…. Living in Hawaii perfectly cooked rice is no stranger in the kitchen. Think I will use finger water measure method like I do for plain white rice, next time.
I am in love with your kitchen and every time i get new recipe tips.
I just made the Jamaican Red Beans and Rice. The seasoning is spot on! I have made several of your recipes and thought they were great. Thank you for sharing!
This Caribbean comfort food tastes amazing and makes me want to go vacation in Jamaica!