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carribean rice and peans with fried plantains on the side

Jamaican Rice and Peas

Jamaican Rice and Peas - An extraordinary rice dish packed with protein and fibers, with exploding savory flavors from scotch bonnet peppers, allspice, and thyme. Serve it with Curry Goat or Jerk Chicken and you’ll have a wonderful Carribean Feast at the comfort of your home.
Course Main
Cuisine Caribbean, Jamaican
Prep Time 8 hours
Cook Time 1 hour 20 minutes
Total Time 9 hours 20 minutes
Servings 2
Calories 275kcal
Author Imma


  • 1 cup or 180g dried kidney beans, can be substituted with canned kidney beans.
  • ½ medium yellow onion, sliced
  • 2-3 green onion, diced
  • 1 tablespoon or 8.62g minced garlic, about 3-4 cloves
  • 2 bay leaves
  • 3-4 sprigs thyme, minced
  • 2 teaspoons salt
  • 7 whole allspice seeds (AKA pimento seeds)
  • 3 cups or 24 fl oz water
  • 1 can or 13.5oz unsweetened coconut milk
  • 2 cups or 500g long-grain white rice, can be replaced with brown rice.
  • 1 whole scotch bonnet pepper


  • Add bean to a medium pot or bowl and let it soak overnight for even cooking and to save time.
  • When ready to cook, rinse and drain beans making sure it is free of any objects.
  • Add soaked beans to a large pot together with onions & green onions, minced garlic, bay leaves, thyme, salt, allspice, and then followed by water.
  • Cook covered on medium-high heat until beans are tender, about 50-60 minutes or more. Do a taste test before proceeding with the rest of the ingredients.
  • Pour in coconut milk, rice, and scotch bonnet pepper (I used habanero pepper).
  • Bring the pot to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 18 minutes or more. If rice is drying up add about a little bit of water, as needed.
  • Remove pot from the oven add butter or coconut oil, if desired, discard bay leaves. Fluff thoroughly with a fork.
  • Garnish with green onions and serve.


  • Make sure to wash the beans with water to remove all the dirt that usually comes with the beans.
  • If you’re short on time, you may use canned kidney beans instead.
  • Chop your scotch bonnet pepper if you really want your dish to be extra hot. Be sure to wear gloves to avoid burning your hands, eyes, or lips because it is extremely spicy.
  • Add the coconut milk after the beans are cooked to prevent curdling.
  • Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.


Serving: 213g | Calories: 275kcal | Carbohydrates: 59g | Protein: 8.5g | Fat: 2.9g | Saturated Fat: 2g | Polyunsaturated Fat: 0.21g | Monounsaturated Fat: 0.17g | Cholesterol: 0.9mg | Sodium: 510mg | Potassium: 312mg