The Real Deal: Authentic Rice and Peas Jamaican Style 🇯🇲 That Changed Everything

I first tried rice and peas when I was a child and I visited Jamaica and let me tell you, I was blown away. It’s a staple in Jamaican cuisine and we just can’t get enough of it. So, what exactly is Rice and Peas Jamaican Style? Well, let me break it down for you, also give you my family’s secret recipe below.

Let’s Break It Down: What Exactly Are Rice and Peas?

Rice and peas is a dish made up of rice, kidney beans, and a variety of herbs and spices. It’s traditionally cooked with coconut milk 🥥, giving it a rich and creamy texture. As you can imagine, the combination of rice and beans is a great source of protein and carbohydrates, making it a filling and satisfying meal.

The Kitchen Secret: Why Allspice is the Real MVP 🥥

To make this dish, start by cooking the rice and beans together in a pot. Once they are cooked, add in some coconut milk, along with some thyme, garlic, scallions, and allspice. The allspice is the secret ingredient that gives the dish its unique and delicious flavor. Let it simmer for a few minutes, allowing all the flavors to blend together.

Bringing the Heat: The “No Scotch Bonnet, No Peace” Rule

Now, here’s where things get interesting. In Jamaica, we have a saying that “if you’re not using a scotch bonnet pepper, you’re not making real Rice and Peas Jamaican Style.” This pepper adds heat and flavor to the dish, but beware, it’s not for the faint of heart. If you can’t handle the spice, you can substitute it with a milder pepper or skip it altogether.

The Dynamic Duo: Jerk Chicken and Other Perfect Pairings

So, what do Jamaicans have with rice and peas? Jamaicans enjoy rice and peas with various meats, but the most popular is jerk chicken. The combination of the spicy and flavorful chicken with the creamy and slightly sweet rice and peas is just heavenly. Other popular meat options include oxtail, curry goat, or stewed beef.

✅ The Ultimate Sidekicks

Fried Plantains and Callaloo. But let’s not forget about the side dishes! Jamaicans love to pair rice and peas with fried plantains, which are ripe plantains that have been sliced and fried until golden brown. The sweet and caramelized plantains are the perfect complement to the savory rice and peas. We also love to have a side of callaloo, a leafy vegetable that is cooked with onions, garlic, and scotch bonnet peppers.

It’s Not Just Lunch—It’s a Family Legacy

Rice and peas is a dish that is not only delicious but also holds a lot of cultural significance in Jamaica. It’s a dish that brings people together and is often served at family gatherings and celebrations. We take pride in our Rice and Peas Jamaican Style, and it’s a dish that is passed down from generation to generation.

From Jamaica to Your Kitchen: Bringing the Island Home

So next time you’re in Jamaica, make sure to try some authentic rice and peas. Trust me, you won’t regret it. And if you can’t make it to Jamaica, why not try making it at home? It’s simple and easy to make, and I guarantee your taste buds will thank you.

I hope you enjoyed learning about rice and peas in a conversational tone. Now, if you excuse me, I think it’s time for me to go make myself a plate of rice and peas. Until next time, cheers!

✅ A quick tip for time saving:

If you’re using the traditional method and find yourself in a rush, a pressure cooker will slash your bean cooking time down to about 25–35 minutes, effectively cutting your total cook time in half!

Why not try this mouth-watering Rice and Peas Jamaican Style recipe together with Jamaican Jerk Chicken that we’ve made Jerk Chicken, here.

Enjoy with your family, ideas? Here’s a few you’ll love:

• Easy Banana Pudding Recipe 
• Chewy Chocolate Chip Cookie Recipe 
• Festive Basic Rum Punch.

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The Real Deal: Authentic Rice and Peas Jamaican Style 🇯🇲 That Changed Everything

Author: Recipes Blogger Cooking Method: Air Fryer, Frying, Grilling Cuisine: Asian, Thai Courses: Dinner, Lunch Recipe Keys: Dairy Free High Protein Quick Meals U Under 30 min

Difficulty: Beginner Prep Time 15 mins Cook Time 80 mins Rest Time 10 mins Total Time 1 hr 45 mins

Servings: 6 Estimated Cost: $ 9.50 Calories: 465

Best Season: Suitable throughout the year, Christmas, Summer, Thanks Giving, Fall

Description

Here's a classic authentic Jamaican rice and peas recipe. This staple side dish features creamy coconut milk, tender red kidney beans (often called "peas" in Jamaica), aromatic thyme, allspice (pimento), scallions, and a whole Scotch bonnet pepper for subtle heat and flavor (without making it overly spicy unless the pepper bursts). The rice gets its signature pinkish hue from the beans.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup dried red kidney beans (rinsed and soaked overnight in water, or at least 8 hours)
• 1 can full-fat coconut milk (13.5 oz)
• 2 cups long-grain white rice , rinsed until water runs clear (or parboiled/Jasmine for fluffier results)
• 3 cups water ((3-4 cups) or chicken/vegetable broth for extra flavor; adjust based on bean cooking liquid)
• 3 scallions , smashed or cut in half (green onions)
• 3 sprigs (3-4) fresh thyme
• 1 Scotch bonnet pepper (whole, do not pierce unless you want more heat)
• 2 cloves garlic, smashed or minced (2-3)
• 1 tsp whole allspice berries (or ½-1 tsp ground allspice)
• 1 tsp salt (to taste; start low and adjust)
• Optional extras for more authenticity/flavor: 1 small onion , 1 tsp grated fresh ginger, 1-2 tbsp butter at the end for richness (chopped)

Instructions

Cook the beans

1. Drain the soaked kidney beans. Place them in a large pot with 3-4 cups fresh water (enough to cover by 2 inches).
2. Bring to a boil, then reduce to a simmer. Cover and cook until beans are tender, about 1-1½ hours (add more water if needed).
3. Do not add salt yet—it can toughen the beans.
   Quick tip: A pressure cooker cuts this to ~25-35 minutes.

Season the pot

1. Once beans are tender, add the coconut milk, scallions, thyme sprigs, whole Scotch bonnet, garlic, allspice berries (or ground), and salt.
2. Stir and bring back to a gentle boil.
3. Taste the liquid—it should be well-seasoned and flavorful (adjust salt if needed).

Add the rice

1. Stir in the rinsed rice.
2. The liquid should be about 1 inch above the rice/beans (roughly 2:1 liquid-to-rice ratio total; add a splash more water/broth if needed).
3. Bring to a boil again.

Simmer

1. Reduce heat to low, cover tightly (some use foil under the lid for a better seal), and simmer gently for 20-30 minutes until rice is tender and liquid is absorbed.
2. Do not stir during cooking to avoid gumminess.
3. Rest and finish
4. Remove from heat and let steam covered for 10 minutes.
5. Discard thyme stems, Scotch bonnet (unless you want extra kick), and allspice berries.
6. Gently fluff with a fork (be careful not to mash beans).
7. Stir in butter if using for extra richness.

Serve

1. Enjoy hot as a side with jerk chicken, oxtail, curry goat, fried fish, or stew peas.
2. Leftovers keep in the fridge 4-5 days.

Quick Version with Canned Beans

1. Drain / rinse 1-2 cans (15 oz each) kidney beans.
2. Use the full can of coconut milk + 1-1½ cups broth / water.
3. Sauté garlic / onion first if desired, add seasonings / beans / coconut milk, bring to simmer, then add rice and cook ~20-25 min.
4. Same flavors, ready in under 45 minutes.

Nutrition Facts

Servings 6

Serving Size 1

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Amount Per Serving

Calories 465kcal

% Daily Value *

Total Fat 15g24%

Saturated Fat 12g60%

Sodium 380mg16%

Total Carbohydrate 72g24%

Dietary Fiber 9g36%

Sugars 2g

Protein 14g29%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Pro Tips for Spice Control

Never over-stir after adding rice, and keep the Scotch bonnet whole for flavor without too much heat. Enjoy the island vibes! 🇯🇲

Keywords: delicious, homemade, authentic Jamaican rice and peas recipe, Canned Beans rice and peas, Jamaican rice and peas