Jamaican Rice and Peas
Rice and peas is one of Jamaica’s most loved comfort foods—served at Sunday dinner, at celebrations, and alongside favorites like jerk chicken and stewed meats. The flavor comes from coconut milk, herbs, and properly cooked red peas.
White rice vs brown rice
Traditionally, Jamaican rice and peas is made with white rice. For better nutritional practice, some people substitute brown rice. If you’re not used to brown rice, it may take a few tries— but many people end up enjoying it just as much.
At a glance
Ingredients
- 6 oz red peas (kidney beans)
- 18 oz rice (white or brown)
- Coconut milk (see options)
- A sprig of thyme
- Scallion (2 stalks)
- A few pimento seeds
- Salt to taste
Coconut options
- 4 oz coconut powder mixed into water
- 4 oz canned coconut milk (good option)
- Best option: 1 medium fresh coconut, blended and strained for fresh coconut milk
Step-by-step method
- Soak peas in water for at least 2 hours.
- Pour off soaking water and remove any debris that may be afloat.
- Add coconut milk and enough water to cook peas until soft.
- Add rice, thyme, scallion, pimento seeds, and salt to the cooked peas.
- Water level: when adding the rice, make sure the water is about one inch above the rice.
- Mix evenly: while there is still plenty of water, stir a few times so everything mixes in equally.
- Cover and cook over medium heat. Check often.
- When the water reduces to just a little over the rice, reduce the heat to as low as possible.
- Cover tightly and let it steam for about 20 minutes. No more stirring once you reach this stage.
- Fluff gently and serve. Enjoy!
Other recipes
Honey Jerk Chicken (Oven-Baked)
Sweet honey glaze meets bold jerk seasoning—oven-baked for tenderness and finished for rich color. This is one of the best pairings with Jamaican rice and peas.
Quick serving ideas
Serve rice and peas with chicken, fish, stew, or steamed vegetables. Add a fresh salad for balance, or a spoon of gravy for that true Sunday-dinner feeling.