Jamaican rice and peas is a creamy, fragrant side dish of long grain rice and red kidney beans simmered in coconut milk with thyme, allspice, garlic, and a whole scotch bonnet chili.
This version skips the stovetop watching. The pot goes into the oven, the rice steams in the coconut liquid, and you come back to fluffy grains that carry a gentle perfume of spice. It works as a side for grilled meats or as a satisfying meatless meal with a simple salad.
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Why This Jamaican Rice and Peas Recipe Works
Baking the rice in a covered pot gives steady, even heat. There is no scorched bottom and no need to stir, so the grains stay separate and fluffy.
Coconut milk replaces most of the water, which gives the rice a rich flavor and a lightly creamy finish. A little coconut cream stays on top, and you stir it through when you whip.
Whole spices and a whole chili add flavor without overpowering the dish. Leaving the chili intact keeps the heat mild while its fruity aroma still comes through.
Ingredients for Jamaican Rice and Peas
- 3 tbsp unsalted butter, or 2 tablespoons canola oil
- 2 cloves garlic, finely minced
- 1 small yellow onion, finely chopped
- 1 tsp dried thyme
- 1 tsp ground allspice
- 2 bay leaves, fresh if you can find them
- 1 whole scotch bonnet or habanero chili, left whole (optional)
- 2 cans red kidney beans, 14 oz each, drained
- 14 oz can full fat coconut milk
- 1 cup water
- 1/2 tsp kosher salt
- 2 cups long grain white rice
Kidney beans. Canned red kidney beans are already cooked and hold their shape in the oven. Drain them well before adding.
Coconut milk. Use full fat coconut milk for the ideal creaminess. Shake the can before opening so the cream and liquid mix.
Thyme and allspice. These two spices define the flavor. Dried thyme works well, and ground allspice can be replaced with mixed spice.
Scotch bonnet. Keep the chili whole and it flavors the pot without releasing much heat. Remove it before serving.
Long grain rice. Plain long grain white rice cooks up fluffy and separate. Jasmine rice also works.
How to Make Jamaican Rice and Peas
1. Heat the oven. Preheat the oven to 400 degrees F and place a rack in the middle.
2. Soften the aromatics. Melt the butter in a medium ovenproof pot over medium high heat. Add the garlic, onion, thyme, allspice, bay leaves, and chili, then cook for about 3 minutes until the onion turns translucent.
3. Add the liquid. Pour in the coconut milk and water, then add the beans and salt. Bring everything to a simmer.
4. Stir in the rice. Add the rice and stir once. As soon as bubbles break across the surface, cover the pot with a tight lid and move it to the oven.
5. Bake. Bake for 40 minutes, until the liquid has been absorbed and only a little coconut cream remains on top.
6. Rest and loosen. Leave the covered pot on the counter for 15 minutes. Remove the chili and bay leaves, loosen with a fork, and serve.
How to Serve Jamaican Rice and Peas
Spoon the rice onto plates alongside smoky meats and saucy dishes. Oven baked BBQ chicken and golden coconut chicken curry are both natural partners, and air fryer honey garlic salmon makes a lighter option. Finish with a cold strawberry pineapple mojito for a Caribbean feel.
How to Store and Reheat Jamaican Rice and Peas
Cool leftover rice quickly and refrigerate it within 2 hours in a shallow airtight container for up to 3 days. Freeze portions for up to 1 month. Reheat with a splash of water in a covered pan or the microwave until steaming hot, at least 165 degrees F throughout.
Tips and Variations for Jamaican Rice and Peas
Use a heavy pot. A heavy ovenproof pot with a tight lid traps steam, which the rice needs to cook through.
Seal the lid. If your lid is loose, cover the pot with foil first and then set the lid on top.
Skip the extra salt. Canned beans carry salt, so start with the small amount and taste at the end.
Handle the chili with care. Never pierce or cut the scotch bonnet unless you want a very spicy pot, and wash your hands after touching it.
Loosen gently. Use a fork, not a spoon, so the grains stay light and the coconut cream folds in.
Keep it dairy free. Use canola oil instead of butter and the dish contains no dairy at all.
Use canned beans. Dried kidney beans need a full boil to be safe, so stick with canned beans here.
Food safety. For general guidance on handling cooked rice safely, see the University of Maine rice guidance.
Frequently Asked Questions About Jamaican Rice and Peas
What is Jamaican rice and peas?
In Jamaica the peas are red kidney beans, so the dish is rice cooked with beans in coconut milk and seasoned with thyme, garlic, and allspice.
Can I make Jamaican rice and peas on the stove?
Yes. Cover the pot and simmer over the lowest heat for 20 to 25 minutes, then rest it for 15 minutes off the heat without lifting the lid.
How spicy is Jamaican rice and peas?
Very mild when the chili stays whole. For more heat, nick the scotch bonnet with a knife, but do it carefully.
Can I use dried beans?
Yes, but cook them until fully tender first, then use some of their cooking liquid in place of part of the water.
What can I serve with it?
Jerk chicken, curry, fried fish, and roasted plantains are classic partners.
Jamaican Rice and Peas with Coconut Milk
Equipment
- Medium ovenproof pot with lid
- Fork
Ingredients
- 3 tbsp unsalted butter or 2 tablespoons canola oil
- 2 cloves garlic finely minced
- 1 small yellow onion finely chopped
- 1 tsp dried thyme
- 1 tsp ground allspice or mixed spice
- 2 bay leaves fresh if possible
- 1 whole scotch bonnet or habanero chili optional, keep whole
- 2 cans red kidney beans 14 oz each, drained
- 14 oz full fat coconut milk 1 can
- 1 cup water
- ½ tsp kosher salt
- 2 cups long grain white rice
Instructions
- Heat. Heat the oven to 400 degrees F.
- Sweat the aromatics. Melt 3 tablespoons butter in an ovenproof pot over medium high heat and cook 2 minced garlic cloves, 1 chopped onion, 1 teaspoon thyme, 1 teaspoon allspice, 2 bay leaves, and 1 whole chili for 3 minutes until the onion is translucent.
- Add the liquid. Stir in 14 ounces coconut milk, 1 cup water, two 14 ounce cans kidney beans, and 1/2 teaspoon salt and bring to a simmer.
- Add the rice. Stir in 2 cups rice, wait for bubbles to break the surface, then cover tightly and move the pot to the oven.
- Bake and rest. Bake for 40 minutes, rest covered for 15 minutes, remove the chili and bay leaves, and loosen.
