by Jocelyn (Grandbaby Cakes) · Updated
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This Jamaican Rice and Peas Recipe is the BEST quintessential and authentic Caribbean side with perfectly fluffed up rice and delicious red beans with a hint of bomb coconut flavor and spices galore. This dish isn’t just good, it’s straight up fire!
I grew up eating rice on a regular basis because it was made as an accompaniment to my mama’s Smothered Chicken and Smothered Pork Chops or whatever my mother’s choice of protein was for the day. That was usually white rice. And let me tell ya, my big mama loved serving up rice for breakfast too with a bit of sugar. Don’t knock it until you try it!
I never truly appreciated the balance rice provided our meals until I became an adult and realized how essential it was.
Nowadays, I still love me some rice and enjoy it with whatever saucy concoction is cooking up in the crock pot or dutch oven.
It’s hard to pick a favorite with recipes like Dirty Rice, Mexican Rice, and Jollof rice! They each have a special place in my heart and stomach and truly represent how rice spans so many different cultures!
Table of Contents
Why You Will Love This Recipe
- Great flavor! That flavor is popping y’all.
- Easy to make using dry beans and canned coconut.
- A family-favorite recipe that makes a great side dish or main dish. You can serve with it just about anything boos.
What are Jamaican Peas and Rice?
All Caribbean cooks, as well as those who just love Caribbean food, know that having a solid recipe for peas and rice is non-negotiable.
Rice and peas, or peas and rice, is a dish commonly seen in the West Indian Caribbean islands. It’s often made with pigeon peas but can also be made with kidney beans.
The recipes differ among the islands and also the time of year they are served. The dish is commonly served with stewed meat or seafood for a classic Sunday meal.
Ingredients
Making this Caribbean rice and beans dish requires only a handful of simple ingredients. Let’s get into it.
- Kidney beans: We are using dried kidney beans which take time to soak and cook but in the long run, the beans are full of flavor making the cooking time worth it.
- Chicken stock: Use a low-sodium version for more control over the flavor. You can also make this vegetarian by using vegetable stock instead.
- Rice: Use uncooked parboiled rice.
- Coconut: I highly recommend using Grace Pure Creamed Coconut which is a condensed coconut milk product that is creamier and more flavorful than regular coconut milk. Flavor is key.
- Thyme: Use fresh sprigs for the best flavor.
- Habanero pepper: Adds the signature heat in the dish. You can swap it for a less spicy pepper if desired though it won’t have the same fruity flavor of the habanero.
- Allspice: This classic spice with its flavors of cinnamon, nutmeg and cloves infuses the dish with its unique flavor.
How to Make Jamaican Rice and Peas
While the cooking time may seem long, most of it is actually hands-off so don’t trip out! Making coconut rice with peas is more chill mode than you think!
- Place your beans and four cups of stock in a medium-sized Dutch oven or sauce pot and soak them overnight. Soaking your beans makes for a quicker cooking time the next day so don’t skip this step.
- Bring the beans to a boil for about fifteen minutes then reduce the heat to medium-low and simmer for about an hour. Once your beans are nice and tender add the remaining stock and bring to a boil again.
- Stir in the rice, grated creamed coconut, thyme, habanero, salt and allspice with a fork. All that flavor is gonna be absorbed right into that rice. Slightly spicy, tropically sweet and generously spiced, this rice dances on the tongue and truly gives a full range of Caribbean flavors.
- Cover the pot with a tight-fitting lid, reduce the heat to low and cook until the rice is tender.
PRO TIP: I know that it’s beyond tempting to open the lid and sneak a peek. I mean, you wanna know what magical things are happening under there right? But you must avoid the temptation! Do not open the lid! Doing so will allow your steam to escape and your rice won’t cook perfectly without it. Not worth it.
- After about twenty minutes your rice should be ready so go ahead and turn off that heat. Let your rice stand for about five minutes so that opening the lid doesn’t give you A searing hot steam facial that you did not ask for.
- Be sure to remove the thyme and habanero (unless you wanna play a cruel game of pepper roulette).
- Fluff up the rice with a fork and then serve it up as you want!
How to Serve
Not sure how to serve Caribbean Rice with Peas? Here are a few ideas for inspiration.
- I love to serve this dish with my recipe for Curry Chicken and Brown Chicken Stew.
- It’s also great with your favorite Curry Goat or Jerk Chicken Recipe!
- Serve them up with a side of Fried Plantains.
- What else would you eat with my Mango Jerk Wings or my Honey Garlic Jerk Chicken Wings.
Expert Tips
- Soak the beans. They cook more quickly and better when soaked prior to cooking. If you forget, you can use the quick soak method. Bring the water and beans to a full boil for 2 minutes. Remove from the heat, cover with a lid, and let the beans stand for 1 hour. Then continue cooking as directed.
- Make sure to discard the habanero and thyme after cooking.
- Store leftovers in the fridge for up to four days or in the freezer for up to three months. Reheat leftovers in a saucepan over medium heat.
- You must used parboiled rice for this recipe. Other rice grains just won’t work.
FAQs
Can I make pigeon peas and rice with this recipe?
Jamaican pigeon Peas and rice is also a very popular dish. Also known as “Gungo Peas and Rice”, it is made with coconut milk just like this recipe. If you want to try this recipe with pigeon peas instead of red beans, you can simply replace them. You can also add scotch bonnet peppers for another authentic touch.
Can I make peas and rice without coconut?
Yes, of course. However, the coconut adds a very authentic Caribbean flavor to the recipe, if you aren’t fan, you can simply omit. No need to replace with anything. Simply continue cooking the recipe as you would before and enjoy!
More Comfort Food Recipes
- Dirty Rice
- Red Beans and Rice Recipe
- Stuffed Cabbage Rolls
- Shrimp Etouffee
- Southern Collard Greens
- Callaloo
- Saltfish Fritters
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Jamaican Rice and Peas Recipe
This Jamaican Peas and Rice Recipe is the BEST quintessential Caribbean side with perfectly fluffed rice and delicious red beans with a hint of coconut flavor and spices galore. It is the perfect accompaniment to Jamaican Brown Stew Chicken, Jerk Chicken and plantains.
4.62 from 62 votes
Print Pin Rate
Course: Side Dish
Cuisine: Caribbean
Prep Time: 1 hour hour 20 minutes minutes
Cook Time: 20 minutes minutes
Resting Time: 5 minutes minutes
Total Time: 1 hour hour 45 minutes minutes
Servings: 8 servings
Calories: 329kcal
Author: Jocelyn Delk Adams
Ingredients
- 1 cup dried red kidney beans rinsed and drained
- 6 ½ cups low-sodium chicken stock
- 2 cups uncooked parboiled rice, rinsed and drained
- ¼ cup grated Grace Pure Creamed Coconut
- 3 fresh thyme sprigs
- 1 habanero pepper
- ½ tsp kosher salt
- ¼ tsp ground allspice
Instructions
Put the beans and 4 cups of the stock in a medium dutch oven or saucepan and soak, covered, overnight.
Bring the beans and stock to a full boil and boil for 15 minutes. Reduce the heat to medium-low and simmer the beans until tender, about 1 hr.
Add the remaining 2 ½ cups sock and bring to a boil. Using a fork, stir in the rice, grated creamed coconut, thyme, habanero, salt and allspice and cover the pot with a tight-fitting lid. Reduce the heat to low and cook until the rice is tender, about 20 minutes. Turn off the heat and let stand, covered, for 5 minutes. Remove the thyme and habanero. Fluff the rice, separate the grains with a fork and serve.
Notes
Soak the beans. They cook more quickly and better when soaked prior to cooking. If you forget, you can use the quick soak method. Bring the water and beans to a full boil for 2 minutes. Remove from the heat, cover with a lid, and let the beans stand for 1 hour. Then continue cooking as directed.
Make sure to discard the habanero and thyme after cooking.
Store leftovers in the fridge for up to four days or in the freezer for up to three months. Reheat leftovers in a saucepan over medium heat.
You must used parboiled rice for this recipe. Other rice grains just won’t work.
Nutrition
Calories: 329kcal | Carbohydrates: 55g | Protein: 13g | Fat: 7g | Saturated Fat: 5g | Sodium: 211mg | Potassium: 572mg | Fiber: 4g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 3.5mg | Calcium: 43mg | Iron: 2.6mg
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This recipe was originally published July 2019. It has been updated with new images and content.
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