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Jamaican rice and peas recipe

Jamaican rice and peas in a bowl: This Jamaican rice and peas recipe is a flavorful and comforting Caribbean side dish made with perfectly seasoned rice, tender kidney beans, and creamy coconut milk. Infused with aromatic herbs like thyme, allspice, and a touch of heat from Scotch bonnet pepper, this easy-to-make dish pairs wonderfully with any meal and is a staple of Jamaican cuisine. Whether you’re making it in a pot or Instant Pot, it’s a delicious and versatile recipe you’ll love!
This Jamaican rice and peas recipe is a flavorful and comforting Caribbean side dish made with perfectly seasoned rice, tender kidney beans, and creamy coconut milk. Infused with aromatic herbs like thyme, allspice, and a touch of heat from Scotch bonnet pepper, this easy-to-make dish pairs wonderfully with any meal and is a staple of Jamaican cuisine. Whether you’re making it in a pot or Instant Pot, it’s a delicious and versatile recipe you’ll love!
Munchyesta.com
Prep Time 20 minutes
Cook Time 40 minutes
Serving Size 4 - 6 people

Ingredients

Jamaican Coconut rice and beans recipe ingredients:

  • 1 cup dried kidney beans - about 190g, rinsed, soaked overnight, and drained
  • 3 cups water - about 710ml
  • 1 small onion - finely chopped (about 1/2 cup or 75g)
  • 2 scallions - finely chopped (about 1/4 cup or 25g)
  • 3 garlic cloves - minced (about 1 tablespoon or 9g)
  • 5 allspice berries
  • 5 thyme sprigs
  • 1 Scotch bonnet pepper
  • 1/2 teaspoon grated fresh ginger - about 2g
  • 2 teaspoons kosher salt - about 12g, plus more to taste
  • 1/2 teaspoon black pepper - about 1g
  • 1 13.5 oz can unsweetened coconut milk - (about 400ml)
  • 2 cups long-grain white rice - about 370g

Instructions

How to make Jamaican red beans and rice recipe

    Instructions for Making Jamaican Rice and Peas

    • Start by gathering all your ingredients.
    • In a large saucepan, add the soaked kidney beans and water, then bring it to a boil over medium-high heat. Once boiling, add the chopped onion, scallions, garlic, allspice berries, thyme sprigs, Scotch bonnet pepper, grated ginger, 2 teaspoons of salt, and 1/2 teaspoon of black pepper.
    • Pour in the coconut milk and allow the mixture to come to a simmer.
    • Cover the pan and reduce the heat to low. Let the beans gently simmer until they’re tender, which should take about 1 hour. Be sure to adjust the heat as needed to maintain a low simmer.
    • Once the beans are soft, stir in the rice. Cover the pot again and continue cooking over low heat until the rice is fully cooked and the liquid has been absorbed, about 30 minutes. Stir every 5 minutes to prevent the rice from sticking to the bottom of the pan.
    • Remove the pot from the heat and let it steam for an additional 10 minutes. Discard the thyme sprigs, allspice berries, and Scotch bonnet pepper.
    • Fluff the rice and beans with a fork, season with more salt if needed, and serve hot.

    Jamaican rice and peas instant pot instructions

    • Set Up the Instant Pot
    • Set the Instant Pot to Sauté mode. Add a splash of oil if desired and sauté the chopped onion, scallions, garlic, and grated ginger for 2–3 minutes, until softened and fragrant.
    • Add the Beans and Spices
    • Turn off the Sauté function. Add the soaked kidney beans (or canned beans if using), water, allspice berries, thyme sprigs, Scotch bonnet pepper, salt, and pepper. Stir to combine.
    • Cook the Beans
    • Secure the Instant Pot lid and ensure the valve is set to Sealing. Select Pressure Cook (or Manual) on High Pressure for 25–30 minutes. If using canned beans, reduce this time to 5 minutes. Allow for a 10-minute natural release, then carefully release any remaining pressure.
    • Add the Coconut Milk and Rice
    • Open the lid, stir in the coconut milk, and add the rinsed rice. Give it a good mix, ensuring the rice is submerged in the liquid.
    • Pressure Cook the Rice
    • Place the lid back on the Instant Pot and set the valve to Sealing. Select Pressure Cook on High Pressure for 5 minutes. After cooking, allow a 10-minute natural release, then carefully perform a quick release of any remaining pressure.
    • Fluff and Serve
    • Remove the lid, discard the thyme sprigs, allspice berries, and Scotch bonnet pepper. Fluff the rice and peas with a fork. Taste and adjust seasoning if needed, adding more salt if necessary.
    • Serve Hot
    • Serve your flavorful Jamaican rice and peas as a side dish or a main course with your favorite meal!

    Notes

    Storage: The rice can be stored in the refrigerator for up to 2 days or frozen for up to 3 months.
    •If using canned kidney beans, adjust cooking times to avoid overcooking.
    •Be careful with the Scotch bonnet pepper. Leave it whole to infuse flavor without breaking it open for less heat, or slice for spicier results.
    By using the Instant Pot, you can make this delicious dish in less time while still retaining the authentic flavors!
    Recipe notes:
    1. Chili – This brings a gentle kick of heat and depth of flavor to the dish, giving it that authentic touch! However, if you prefer a milder dish, you can leave it out without losing too much flavor.
    2. Scotch Bonnet Substitute – Scotch bonnet is the traditional choice for this dish, but if it’s hard to find, you can easily swap it with a Habanero pepper. Alternatively, you can use a large red cayenne pepper or even a bird’s eye chili if you prefer.
    3. Beans – While kidney beans are classic, black beans make a great alternative and have a similar appearance. Other types of beans will also work well if needed.
    4. Coconut Milk – Not all coconut milks are equal! The cheaper varieties tend to contain more water and less coconut, which means less flavor. Try to choose one with over 70% coconut content (I recommend Ayam, which has 89%). Check the ingredients list for better quality.
    5. Low-fat Coconut Milk – It will work, but won’t have the same rich coconut flavor as full-fat versions.
    6. Rice Varieties – Long-grain rice is the best option as it helps the grains stay separate and fluffy. You can also use basmati, jasmine, or medium-grain rice. If using sushi rice (short grain), the result will be stickier. This recipe isn’t ideal for brown rice, arborio (risotto rice), paella rice, or grain alternatives like cauliflower or quinoa.

    Canned beans hack:

    Here are some easy tips for using canned beans instead of dried beans in this recipe:
    1. Skip the Soaking: Canned beans are already cooked, so you don't need to soak them overnight like dried beans.
    2. Drain and Rinse: Be sure to drain and rinse the canned beans thoroughly to remove excess sodium and the canning liquid.
    3. Add Them Later: Since canned beans are already cooked, add them to the recipe when you add the coconut milk and rice. This prevents them from overcooking and becoming too soft.
    4. Reduce Cooking Time: Because you’re using pre-cooked beans, you won’t need to simmer them for an hour. Simply cook the rice until tender, stirring the beans in just before everything is done.