Jamaican Rice and Peas Recipe

5 from 3 votes

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!

Prep Time10

Cook Time1 5

Soaking8

Course: Side Dish

Cuisine: Jamaican

Keyword: caribbean, coconut milk, jerk seasoning, rice, scotch bonnet

Servings:

Calories: 520kcal

Author: Mike Hultquist

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

You may need more time to simmer the peas, as simmering time can vary wildly. It can take up to 90 minutes or longer, to your preference. You can also use canned or pre-softened peas or beans. If using canned, skip the first 2 steps and simmer the peas along with the remainder of the ingredients. 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.

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