Easy Jamaican Rice and Peas [+VIDEO]

This easy Jamaican Rice and Peas dish pays homage to the traditional version that can be found all over Jamaica. Take a trip through this dish where I utilize simple pantry staples like canned red kidney beans, spices, long grain rice and coconut milk to make the perfect side dish for any meal.

Ingredients You’ll Need to Make Jamaican Rice and Peas

• olive oil – I typically use oil to sauté my garlic, but if you’re looking to cut down on oil a bit, feel free to substitute with water instead.
• fresh garlic
• allspice, salt, black pepper
• long grain rice – for the best texture, long-grain rice is key!
• canned unsweetened coconut milk – coconut milk is essential for giving your Jamaican Rice and Peas that subtle coconut flavor that you know and love.
• canned red kidney beans – a lot of people will tell you that using dry beans is superior, but I’m all for simplifying things, so canned beans it is! I haven’t tried this recipe with dried beans yet.
• fresh thyme
• green onions
• scotch bonnet pepper – scotch bonnet peppers will always yield the best results for a dish like this, but if you’re in a pinch, you can substitute with habanero peppers. In some places these are a bit easier to find.

How to Make Jamaican Rice and Peas

I love how easy it is to make this dish! The first think you’ll want to do is round up all of your ingredients. There’s nothing worse than getting halfway through a recipe only to realize that you’re missing an ingredient or two.

Once you have everything prepped and ready, you can begin by warming a large pot over low-medium heat. Add a bit of oil (or water if you’d like) along with your minced garlic and sauté until lightly browned and fragrant. Now you’re ready to add in your seasonings: salt and allspice. Stir the seasonings in with the garlic until combined, then add in your rinsed and cleaned rice.

Next add the canned red kidney beans (the whole can – liquid and all!) and water. Stir to combine. Over top of the mixture add a few sprigs of fresh thyme, green onions and the scotch bonnet pepper. Bring the pot to a boil then once boiling, cover with a lid and reduce the heat to a low simmer.

Once the rice is cooked remove the thyme, green onions and scotch bonnet pepper from overtop to discard. Fluff your Jamaican Rice and Peas with a fork and serve alongside your favorite dish. Enjoy!

Jamaican Rice and Peas Q&A:

Why is it called Jamaican Rice and Peas?

Though this dish is called Rice and Peas, it’s actually made using red kidney beans! Many people in the Carribean refer to red kidney beans as “peas.”

What to serve with Jamaican Rice and Peas?

I love how versatile this dish is! I often serve it alongside my Fried Cabbage recipe, fried plantains, and Crispy Tofu tossed in my favorite jerk sauce.

How long will this dish keep?

This dish can be kept in the fridge for up to 5 days.

How do I store this dish?

You can store this dish in an air-tight container in the fridge.

I know you’ll love this Easy Jamaican Rice and Peas dish! It’s flavorful, delicious and perfect for pairing alongside your favs. Give it a try and let me know what you think!