Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: Jamaica
Ingredients: 2 cups long-grain rice; 1 (15 oz) can red kidney beans, drained (liquid reserved); 1 (13.5 oz) can coconut milk; 1 onion, chopped; 2 cloves garlic, minced; 2 scallions; 1 sprig fresh thyme; 1 whole scotch bonnet pepper; 1 tsp salt; Water as needed

6 servings10 min prep35 min cookEasy Jamaica

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The Story Behind It

The Tale of Jamaican Rice and Peas

Story updated September 17, 2026

Rice and peas, made with kidney beans and coconut milk, reflects West African culinary influence brought by enslaved Africans, who carried similar rice-and-legume cooking traditions across the Atlantic. It's a staple of Jamaican Sunday dinners and celebratory meals.

Ingredients

Scale:· 6 servings

2 cups long-grain rice
1 (15 oz) can red kidney beans, drained (liquid reserved)
1 (13.5 oz) can coconut milk
1 onion, chopped
2 cloves garlic, minced
2 scallions
1 sprig fresh thyme
1 whole scotch bonnet pepper
1 tsp salt
Water as needed

Instructions

1In a large pot, combine kidney beans, reserved bean liquid, coconut milk, onion, garlic, scallions, thyme, and salt.
2Add enough water to make about 4 cups of liquid total and bring to a boil.
3Add the whole scotch bonnet pepper without breaking it, then stir in the rice.
4Reduce heat to low, cover, and simmer 20-25 minutes until the rice is tender and liquid is absorbed.
5Remove the scotch bonnet, thyme stem, and scallions before fluffing the rice with a fork.
6Serve alongside jerk chicken or curry goat.

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