This Jamaican rice and peas recipe is the perfect side dish, with fluffy rice simmered with coconut milk, fiery Scotch bonnet peppers and lots of seasonings. Easy to make!
Are you a fan of rice and beans? Rice and beans sound simple and rather boring, but many countries around the world serve their own versions, each varying wildly from place to place.
There are different types of beans you can use, different types of rice, many different seasonings and ingredients, and then there are all the extras. You can add lots of herbs, proteins, spices and more to make a unique dish of rice and peas, or beans, whichever you prefer.
Jamaica offers one of my favorite versions, simply called Jamaican Rice and Peas. It is made with local gungo peas, also called pigeon peas, though you can use kidney beans.
The peas are simmered with long grain rice in coconut milk along with fiery Scotch bonnet peppers and a blend of Caribbean seasonings that really makes this dish stand out amongst the world of rice and peas offerings.
I think you'll love this one, my spicy food loving friends. You can really bring the heat with this recipe, should you choose. There are different ways to make it, and this is how I like to make mine.
Let's talk about how we make Jamaican rice and peas, shall we?
Jamaican Rice and Peas Ingredients
- Dried Gungo Peas (Pigeon Peas). Or you can use light or dark red kidney beans.
- Stock. Use chicken stock or vegetable stock.
- Water.
- Coconut Milk.
- Rice. Long grain rice is best for this recipe, though you can use medium grain.
- Vegetables. Onion, scallion, garlic and Scotch bonnet peppers.
- Seasonings. Fresh thyme, allspice (use fresh ground allspice berries), brown sugar, salt and pepper.
How to Make Jamaican Rice and Peas - the Recipe Method
Soak the Dried Peas. Rinse the dried beans then add them to a large pot. Cover with water and soak overnight. Drain the peas and rinse.
Simmer the Peas. Add the soaked peas, chicken stock, water and coconut milk to a large pan (or use the same pot). Bring to a boil over high heat, then reduce heat to medium heat. Cover and simmer for 45 minutes, or until the peas become tender.
Rice and the Second Simmer. Add the rice, onion, scallion, garlic, Scotch bonnet, thyme, allspice, brown sugar and salt to taste. Stir.
Bring to a boil, then reduce heat and cover. Simmer 15 minutes to 20 minutes (up to 30 minutes), or until the liquid is absorbed, and the rice is tender and done to your liking. Remove from heat.
Time to Serve. Fluff with a fork and serve! I like mine nice and hot.
Boom! Done! Your Jamaican rice and peas are ready to serve. It looks so good, doesn't it? Fluffy but creamy and a nice level of spiciness from the Scotch Bonnet peppers. I love this recipe!
Recipe Tips & Notes
- The Peas. Gungo peas are the same as pigeon peas, which may be easier for you to find in the American kitchen, particularly in the southern U.S. Kidney beans are also regularly used, which you can easily obtain from the local grocery store.
- Canned Beans. You can make rice and peas with canned beans or peas. Simply drain them, then simmer for 20-30 minutes in a large pan or pot along with the other ingredients, until the rice is fluffy and tender. However, use only the coconut milk, 1/2 cup chicken stock and skip the water. Add in water or broth as needed so the rice and peas to not dry out.
- The Scotch Bonnet Peppers. Scotch bonnet peppers have a good level of heat, similar to the habanero pepper in both heat and flavor. They add zing and tropical flavors. You can skip them for a milder version of rice and peas, or include to your preference. I usually use a couple, without coring them.
- The Seasonings. You can skip the seasonings I've used for this recipe and use your favorite Jamaican jerk seasonings. Other popular additions include soy sauce and Jamaican all-purpose seasoning (affiliate link, my friends!).
- Make it a Meal. Make your rice and peas a meal by adding in chopped chicken, pork or seafood. I love it with either cooked and chopped chicken breast, grilled shrimp, or jerk salmon. So good!
That's it, my friends. I hope you enjoy this Jamaican rice and peas recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Storage & Leftovers
Storing your Jamaican Rice and Peas in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate the dish promptly.
Try Some of These Other Popular Jamaican Inspired Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Jamaican Rice and Peas Recipe
Ingredients
- 1/2 cup dried gungo peas pigeon peas - or use red kidney beans
- 1 cup chicken stock - vegetable stock is good too
- 3/4 cup water - or more as needed
- 13.5 ounce can coconut milk 1 can
- 1 cup and 2 tablespoons long grain rice
- 1 small onion chopped
- 1 scallion chopped
- 4 cloves garlic chopped
- 1 Scotch bonnet pepper seeded and chopped (use 1/2 a pepper for less heat)
- 1 teaspoon fresh thyme leaves minced
- 1/2 teaspoon ground allspice
- 1/2 teaspoon brown sugar
- Salt and pepper to taste
Instructions
- Rinse the dried peas then add them to a large pot. Cover with water and soak overnight. Drain the peas and rinse.
- Add the soaked peas, chicken stock, water and coconut milk to a large pan (or use the same pot). Bring to a boil, then reduce heat. Cover and simmer for 45 minutes, or until the peas become tender.
- Add the rice, onion, scallion, garlic, Scotch bonnet, thyme, allspice, brown sugar and salt to taste. Stir.
- Bring to a boil, then reduce heat and cover. Simmer 20-30 minutes, or until the rice is tender and done to your liking.
- Fluff with a fork and serve!
Notes
Nutrition Information
Meaghan says
Very, very good!
I’m making this while in Kenya so I had to adjust a bit - I couldn’t find allspice anywhere so I substituted a bit extra of cinnamon, cloves and nutmeg. And the only chili pepper I could find was the Peri-Peri pepper growing outside our house. I added a pinch of cayenne as well and I think next time I will need to pull back the heat because it was a bit too much for my hubby.
I made this along with some jerk chicken using your jerk spice rub.
This was a consolation dinner because we were supposed to be in Jamaica right now but my hubby couldn’t get his passport in time. So we brought Jamaica to us. Thank you!
Mike Hultquist says
Excellent! Glad you enjoyed it, Meaghan! Thanks for sharing!
Susan says
How can this be done in an instant pot?
Mike H. says
Susan, I am using a pan here, but you can definitely try using your Instant Pot!
helen says
Thank you for the recipe. I am going to gather and mix all.
Mike Hultquist says
Enjoy!
Kristine S says
I have never used coconut milk, but I decided to try it. This is easy and tasty. I told my son that Dad could not stop eating this. He asked if I told him I used coconut milk and I said no, but he could tell him at my funeral!
Some things best be left unsaid in my house and cooked when no one is home to watch!
Mike Hultquist says
Glad they enjoyed it, Kristine! Haha, funny story!
Annie says
This recipe is delicious! The first time I served it with Jamaican jerk
smoked beef brisket and it was amazing. Next time we had it with
lamb necks cooked in a tangia with spices and preserved lemons and the flavors really went well together.
Michael Hultquist - Chili Pepper Madness says
Outstanding. Sounds like a great pairing!
Lisa says
Can’t wait to make these pigeon peas and rice this week! Along with your jerk salmon! I just wanted to confirm that if I use the canned pigeon peas, that I should still include the same amount of chicken stock, coconut milk, and water that I would use if I were cooking the beans, for the rice to cook in, correct? Thank you so much!
Michael Hultquist - Chili Pepper Madness says
Thanks, Lisa. If using canned pigeon peas, start with only the coconut milk and 1/2 cup chicken broth or stock with the rice and other ingredients. Simmer until the rice is done to your liking, but if you see it drying out, add in more broth or a bit of water as needed. Let me know how it turns out for you.
Todd says
Hi Mike
I think I fouled this one up…came out like porridge.
Is it 1 3.5 ounce can or 13.5 ounce can? I used the latter
Thanks
Todd
Michael Hultquist - Chili Pepper Madness says
Todd, it is 13.5 ounces total. 1 can of coconut milk. You probably need to adjust your simmering time. Be sure to check the rice.