Jamaican Rice & Peas Recipe

  • Serving: 3-5
  • Prep time: 15 m
  • Cook time: 45 m
  • Ready in: 60 m
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Rice & Peas is a very popular dish here in Jamaica. Most residents cook this on Sundays and on Wednesdays with a preferred side of protein. Otherwise known as the Jamaican Coat of Arms.

Served with: Jamaican Stew Chicken Recipe, Jamaican Curry Chicken Recipe

1 Cup Red Kidney Beans – > View on Amazon
1 Cup Coconut milk (Grated or Blend Coconut for best results) – > View on Amazon
1 Stalk Escallion – > View on Amazon
1 Sprig Thyme – > View on Amazon
1 Green Scotch Bonnet Pepper – > View on Amazon
1 Clove of Garlic – > View on Amazon
1 Tsp Salt – > View on Amazon
1 Tbsp Unsalted Butter – > View on Amazon
2lbs Rice – > View on Amazon
Pimento – > View on Amazon


Step by step method

  • Step 1

    Add 2 Cups of water into a cast iron pot, add peas, pimento garlic, and cover pot to boil over high heat.

  • Step 2

    Boil until peas are 3\4 way cooked if not repeat the process of adding 2 more cups of water and cover pot until peas are 3/4 way cooked.

  • Step 3

    After the peas are cooked you add crushed escallion, thyme, and scotch bonnet pepper to the boil until peas are fully cooked.

  • Step 4

    The water should boil until it's reduced to 1 cup of water.

  • Step 5

    Add coconut milk, butter, and salt and boil for 10 mins.

  • Step 6

    Wash your rice and pour into pot stir with a fork, make sure the water level is 1 finger joint above the rice in the pot.

  • Step 7

    Cover pot and lower heat to low flame and allow to steam.

  • Step 8

    If the water is reduced and the rice is not cooked through, sprinkle 1/2 cup water to the rice and cover with plastic wrap or foil and cover for another 10 mins.

  • Step 9

    Remove from heat and serve hot with your side of Protein.

Tips & variations

  • To get the real Jamaican taste with your Rice & Peas use a dry coconut and grate or blend to get the rich coconut milk.

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