Recipe

Jamaican Rice and Peas

Fluffy long-grain rice simmered in coconut milk with beans, thyme, scallion, and a whole Scotch bonnet for that classic, cozy island flavor.

By Matt Campbell

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4.8

A steaming bowl of Jamaican rice and peas with kidney beans, fluffy grains, and a glossy coconut sheen on a stoneware plate on a wooden kitchen table

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Rice and peas is one of those dishes that looks humble until you take a bite and realize it is doing the absolute most. Creamy coconut, herby thyme, savory aromatics, and those little pops of beans. It is comfort food that still tastes bright and alive.

This is my weeknight-friendly stovetop version with accessible ingredients and clear steps. The secret move is cooking the rice in coconut milk and a little bean liquid for flavor, then letting it steam off-heat so the grains stay fluffy instead of gluey. Also, yes, we are using a whole Scotch bonnet. No, you do not have to set your mouth on fire. We keep it whole so it perfumes the pot like a tiny spicy air freshener.

Coconut milk, canned kidney beans, scallions, thyme, garlic, onion, long-grain rice, and a whole Scotch bonnet arranged on a light kitchen counter

Why It Works

Fluffy, not mushy: Rinsing the rice, using a tighter liquid ratio, and doing a covered steam at the end keeps the grains distinct.
Big flavor with basic pantry stuff: Coconut milk, beans, thyme, and scallion create that classic depth without a long shopping list.
Heat you control: A whole Scotch bonnet usually adds aroma and gentle warmth. If it bursts, you will know, and you now have a clear fix.
One pot, low drama: Sauté aromatics, add liquids, simmer, steam. Done.

Pairs Well With

Storage Tips

Refrigerate: Cool quickly, then store in an airtight container for up to 4 days. For rice safety, get it into the fridge within 1 to 2 hours of cooking.

Freeze: Portion into freezer containers or zip-top bags (press flat for quick thawing) and freeze up to 2 months.

Reheat: Add a splash of water or coconut milk, cover, and warm on the stovetop over low heat, stirring gently once or twice. Microwave works too, just cover it so it steams instead of drying out.

Leftover upgrade: Fry it in a skillet with a little oil until you get crisp edges, then top with a fried egg or serve alongside jerk chicken, salmon, or sautéed greens.

Leftover rice and peas being gently reheated in a small saucepan with a splash of liquid on a stovetop

Common Questions

Why is it called rice and peas if it uses beans?

In Jamaica, “peas” often refers to legumes more broadly, especially kidney beans or gungo peas (pigeon peas). So yes, it is beans. Language is delicious like that.

Do I have to use dried beans?

Nope. Canned kidney beans make this very doable on a weeknight. If you want the full traditional route, use cooked dried red kidney beans and swap in some of their cooking liquid for the canned bean liquid.

Will a Scotch bonnet make it too spicy?

Usually not if you keep it whole. It perfumes the pot and gives that signature flavor with gentle heat. Do not cut it, and try not to jab it around.

If it bursts: Remove it immediately. Then scoop out and discard any seeds and the very spicy rice right around where the pepper was sitting. Stir in 2 to 4 tablespoons coconut milk (or a splash of water) and finish steaming. Serve with lime wedges to brighten and calm the heat. If it is still too hot, stir in an extra 1/2 to 1 cup cooked plain rice to mellow it.

Can I use brown rice?

You can, but it is a different timeline and needs more liquid. For brown long-grain rice, start with 1 (13.5-ounce) can coconut milk + 2 cups water (skip the bean liquid unless you need a touch more), then simmer covered for about 40 to 45 minutes, followed by a 10-minute steam off heat. Add an extra splash of water only if the pot looks dry before the rice is tender.

My rice came out wet. How do I fix it?

Take the lid off and let it sit over very low heat for a few minutes, then turn off the heat and let it steam, uncovered, for 5 minutes. Next time, measure carefully and keep the simmer low.

I scorched the bottom. Is it ruined?

Nope. Do not stir it. Turn off the heat, keep the lid on, and let it sit for 10 minutes. Then scoop the good rice from the top into a new bowl, leaving the burnt layer behind.

A fork fluffing cooked rice and peas in a pot, showing separate grains and kidney beans

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan with a tight-fitting lid
Fine-mesh strainer (for rinsing rice)
Measuring cups
Chef’s knife and cutting board
Wooden spoon

The first time I made rice and peas, I treated it like plain rice with beans and wondered why it tasted fine but not special. Then I learned the whole point is the pot: coconut milk, thyme, scallion, and that one brave Scotch bonnet doing laps in the steam. Now it is my go-to when I want dinner to feel like a warm, capable hug. It also makes me look more organized than I am, which is always a plus.