Jamaican Peas and Rice

Jamaican Peas and Rice is a classic Jamaican side dish. In Jamaica, this dish can be found on most dinner tables, get togethers, or celebrations. It is also one of the easiest Jamaican dishes to prepare. It uses coconut milk which gives the dish a delicious flavour, and is seasoned with standard Jamaican seasonings; scallion, scotch bonnet, allspice, thyme, salt and garlic.

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Jamaican Peas and Rice

This is a classic Jamaican recipe. The coconut milk gives it a creamy and delicious flavor from the Caribbean.


  • 2 cups brown or long grain white rice
  • 1 can unsweetened coconut milk
  • 3 cups vegetable or chicken stock
  • 3 scallions
  • 1 clove garlic chopped
  • 1 whole scotch bonnet pepper habanero seeds removed and chopped (more or less to taste)
  • 1 3/4 cups dried kidney beans or 1 can kidney beans drained and rinsed
  • 1 tsp dried thyme
  • 1 1/2 tsp freshly ground black pepper
  • 1 1/2 tsp kosher salt
  • 7 whole allspice seeds


  • If using dried kidney beans, soak them overnight in a bowl of water. This softens the texture of the beans. Drain the water from the beans and rinse thoroughly with water. If using canned beans, skip to step 2
  • Place beans and vegetable or chicken broth in a medium saucepan and bring to a boil using medium heat
  • While beans are simmering, add unsweetened coconut milk; stir for about 5 minutes
  • Add chopped garlic, scallions (green onions), thyme, allspice seeds and scotch bonnet pepper.
  • Add salt and pepper
  • Stir at medium-high heat for about 5 minutes
  • Add rice and cook using medium-high heat until the rice is fully cooked and fluffy, around 30-40 minutes
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