Traditional Jamaican rice and peas

Traditional rice and peas is an underrated side dish. It’s got three main components to make a delicious dish, not made of anything that’s particularly special either.

I got this recipe from my cousin’s fiance, and he let me know the recipe is merely made up of the following simple ingredients:

Rice

Red Kidney Beans

All spice

Fresh Thyme

Fresh Garlic

Cream of Coconut

Whole Scotch Bonnet

Whole Spring Onion

I’ve always attempted this recipe with tinned kidney beans, never got the same results, the main point is soaking and cooking the dried peas, and cooking the rice with the same enriched water – That’s how you get the desired taste and texture.

What goes well with Rice and Peas?

Traditional rice and peas is great paired with other Jamaican favourites such as callaloo, as well as plantain; a chickpea curry or alongside a veganised familiar favourite, such as grilled jerk portobello mushroom.

When I make it I like to make a big batch for the week, have it alongside whatever lentils or curry I’m making, as a more nutritious option to normal garlic rice I may usually make.

Once you master this recipe you probably won’t want to make normal rice again. It’ll be your go-to for your get togethers, party food and (if you’re anything like me) you’d want to put in the extra time prep to pattern it perfectly.

Print Recipe

Traditional Jamaican rice and peas recipe

An easy veganised take on traditional Jamaican rice and peas, great with curries, stews and salads.

Prep Time

30 Minutes

Cook Time

90 Minutes

Passive Time

2 Hours

Servings

People

Ingredients

• 1 Cup Basmati Rice Rinsed and cleaned thoroughly
• 100 Grams Cream of Coconut
• 2 Whole Spring onions
• 1 Cup Kidney Beans Dried, and soaked for 8 hours Minimum
• 1 Tsp Allspice
• Pinch Salt To taste
• 1 Whole Scotch bonnet
• 3 Cloves Whole Garlic Skinned
• 3 Sprigs Fresh Thyme Whole sprigs

Prep Time 30 Minutes Cook Time 90 Minutes Passive Time 2 Hours Servings People Ingredients 1 Cup Basmati Rice Rinsed and cleaned thoroughly 100 Grams Cream of Coconut 2 Whole Spring onions 1 Cup Kidney Beans Dried, and soaked for 8 hours Minimum 1 Tsp Allspice Pinch Salt To taste 1 Whole Scotch bonnet 3 Cloves Whole Garlic Skinned 3 Sprigs Fresh Thyme Whole sprigs

Instructions

1. Soak red kidney beans for a minimum of 8 hours, or overnight, drain the water and cover beans by 1 inch with new water in a saucepan. Add the whole scotch bonnet, spring onions (with stems cut off), allspice and garlic cloves, cook for roughly one hour, there should be enough water left over once the beans are cooked through.
2. After that, add the rinsed rice into the mix, pinch of salt to your taste, add fresh thyme, cream of coconut and bring to a boil, cook for 15-20 minutes or until rice is fully cooked through.
3. Leave rice and peas to sit for 5-10 minutes to solidify, then serve with your ideal condiments and side dishes, like a curry or stew.

Recipe Notes

Use whole scotch bonnet, do not chop into pieces, unless you want a very spicy rice. 

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