Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 can (14 oz) (400 ml) canned coconut milk; 1 cup (185 g) long-grain white rice, uncooked; 1 can (15 oz) (425 g) canned red kidney beans, drained and rinsed; 1 cup (240 ml) vegetable broth; 1 (150 g) medium yellow onion, diced; 3 cloves (15 g) garlic cloves, minced; 2 (50 g) scallions (green onions), chopped, white and light green parts separated from dark green tops; 2 sprigs (5 g) fresh thyme, fresh leaves removed from stems; 1½ tablespoon (21 g) unsalted butter; to taste kosher salt; to taste black pepper, freshly ground

From the MyKitchenBank Kitchen

Jamaican rice and peas is a beloved Caribbean staple that combines creamy coconut milk, kidney beans, and fragrant thyme in one pot. The rice absorbs the subtle sweetness of coconut and savory depth of thyme and scallions, creating a rich, satisfying side dish that pairs beautifully with grilled fish, roasted chicken, or stewed meat.

Prep: 10 min
Cook: 15 min
Wait: 25 min
Total: 50 min
Makes: 4 servings as a main course, 6 servings as a side dish

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Steps

Before you start

Rinse the rice thoroughly in a fine-mesh strainer under cold water until the water runs clear
Gather all ingredients and chop vegetables before you begin
Make sure your saucepan has a lid that fits snugly
Read through the recipe; once the rice starts simmering, do not open the lid

1
Rinse and measure rice
- Rinse 1 cup (185 g) long-grain white rice in a fine-mesh strainer under cold running water for 2–3 minutes, stirring gently with your fingertips, until the water runs clear.
- This removes excess starch and ensures the grains stay separate and fluffy when cooked.
- Measure the coconut milk (1 can / 400 ml), vegetable broth (1 cup / 240 ml), and drained kidney beans (1 can / 425 g) into separate bowls so they're ready to add.
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Ready when: Water runs clear and rice is translucent
Tip: Rinsing rice is essential—it's what makes the grains separate and fluffy rather than gummy
2
Prepare vegetables
- Dice 1 medium yellow onion (150 g), mince 3 garlic cloves (15 g), and chop 2 scallions (50 g).
- Separate the white and light green parts of the scallions from the darker green tops; reserve the dark parts in a small bowl—you'll stir them in at the end for fresh flavor and color.
- This prep work takes about 5 minutes.
3
Sauté onion and garlic
- In a medium saucepan (3-quart capacity minimum) with a lid, melt 1.5 tablespoons (21 g) unsalted butter over medium heat for about 1 minute until foaming.
- Add the white and light green scallion parts and the diced onion.
- Sauté, stirring occasionally, for 3–4 minutes until the onion softens and becomes translucent.
- Add the minced garlic and 2 sprigs fresh thyme, and stir constantly for 1 minute until very fragrant.
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Ready when: Onion is translucent, garlic is fragrant, and thyme releases its aroma
Tip: Don't let the garlic brown; it will turn bitter and overpower the delicate flavors of this dish
4
Toast rice with aromatics
- Add the rinsed rice (1 cup / 185 g) to the sautéed aromatics.
- Stir frequently with a wooden spoon for 2–3 minutes, making sure every grain is coated with butter.
- The rice will begin to turn slightly translucent at the edges and smell toasty.
- This brief toasting adds subtle nuttiness and depth to the finished dish.
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Ready when: Rice is coated with butter, smells toasty, and some grains are translucent at the edges
Tip: Stir constantly to prevent grains from sticking to the bottom of the pan
5
Add liquids and beans
- Pour in the coconut milk (1 can / 400 ml) and vegetable broth (1 cup / 240 ml) carefully, as the heat will cause steam.
- Add the drained kidney beans (1 can / 425 g).
- Stir well with a wooden spoon, breaking up any clumps of coconut cream so it distributes evenly.
- Season with about 0.5 teaspoon kosher salt and a few grinds of black pepper; you can adjust the seasoning at the end after the rice is cooked.
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Tip: Stir well so the thick coconut milk incorporates evenly throughout—don't skip this step
6
Bring to a boil
- Increase the heat to medium-high.
- Bring the mixture to a gentle, rolling boil, stirring occasionally, about 3–5 minutes.
- You'll see steam rising from the pan and bubbles breaking the surface.
- Do not cover the pan during this step; you want to see when it reaches a boil.
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Ready when: Mixture is boiling with visible steam and large bubbles breaking the surface
7
Simmer covered until cooked
- Once the mixture is boiling, immediately reduce the heat to low, place the lid on the saucepan (or cover tightly with aluminum foil if you don't have a fitting lid), and do not open it for 18–20 minutes.
- The rice will absorb all the liquid, and the thyme will infuse the entire dish with its herbaceous flavor.
- The coconut milk will create a subtle sweetness and a slightly creamy texture throughout.
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Ready when: All visible liquid is absorbed and rice grains are tender but not mushy
Tip: Do not lift the lid during simmering—steam escapes and cooking time increases. Trust the process
8
Fluff and finish
- Remove the saucepan from the heat and let it sit, covered, for 2–3 minutes.
- Using a fork, gently fluff the rice, breaking up any clumps and stirring in the reserved dark green scallion tops for fresh flavor and color.
- Taste the rice and adjust seasoning with additional salt and freshly ground black pepper as needed.
- If you used fresh thyme sprigs, you can remove them now before serving (or leave them—some people enjoy them whole).
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Tip: Fluffing with a fork keeps the rice light and prevents gumminess—avoid using a spoon, which can crush the grains

Good to know

Tips

For more authentic Jamaican flavor, cook a 2-ounce piece of salt pork or 2 slices of bacon with the aromatics before adding the rice. The rendered fat adds richness and the meat adds subtle smokiness
Fresh thyme is worth seeking out for this dish—it's essential to the authentic Caribbean taste. Dried thyme is an acceptable substitute but lacks the bright, herbaceous notes
If the rice seems dry after simmering, let it rest uncovered for 5 minutes—steam will redistribute and soften it further. If still too dry, stir in 2–3 tablespoons of warm broth and cover again for 2 minutes
Some Caribbean cooks add a whole Scotch bonnet pepper or habanero pepper during cooking for subtle background heat, then remove it before serving. Start with a small piece if you want gentle heat

Make ahead

Jamaican rice and peas tastes even better the next day as flavors meld. Prepare up to 2 days ahead.

Storage & reheating

Room temperature: Up to 2 hours in an airtight container. Refrigerator: Up to 3 days in an airtight container; reheat gently on the stovetop over low heat with a splash of broth or water (stirring occasionally), or microwave covered in 1-minute intervals. Freezer: Up to 1 month in a freezer-safe container; thaw overnight in the refrigerator and reheat gently.

Substitutions

canned red kidney beans → Pigeon peas, black-eyed peas, or chickpeas. Pigeon peas are traditional in some Caribbean regions and give a slightly earthier flavor. Black-eyed peas are lighter and more delicate
fresh thyme → Dried thyme. Use 1 teaspoon dried thyme instead of 2 fresh sprigs, as dried thyme is more concentrated. Add it with the garlic
vegetable broth → Chicken broth or water. Chicken broth will add richer, savory depth. Water works but is less flavorful
canned coconut milk → Light coconut milk or heavy cream mixed with broth. Full-fat coconut milk is traditional and recommended for authentic flavor, but light coconut milk reduces calories with minimal texture change