caribbeaneasy

Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: caribbean
Ingredients: 2 cups Rice; 380 g Coconut Milk; 450 g Kidney Beans; 1 cup Water; 2 tsp Kosher Salt; 1/2 tsp Ground Allspice; 1/4 tsp Black Pepper; 3 Spring Onions; 2 sprigs Thyme; 1 Scotch Bonnet

A classic Jamaican vegetarian from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

292

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Jamaican Vegetarian in TheMealDB. Original source: https://www.myforkinglife.com/jamaican-rice-and-peas/#recipe

Ingredients

2 cupsRice
380 gCoconut Milk
450 gKidney Beans
1 cupWater
2 tspKosher Salt
1/2 tspGround Allspice
1/4 tspBlack Pepper
3Spring Onions
2 sprigsThyme
1Scotch Bonnet

Instructions

01
Equipment
02
Dutch oven
03
Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined. Lay green onions, thyme and Scotch bonnet pepper on top. Bring mixture to a boil.
04
Once boiling, reduce heat to low and cover with a lid. Allow to cook covered for 18 minutes over low heat, then remove from heat. Leave the lid on for an additional 5 minutes.
05
Open the lid and remove the green onion, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork. Serve and enjoy.