Go Back
Easy Jamaican Rice and Peas Recipe with Coconut Milk for Family Dinner
Print Pin

Easy Jamaican Rice and Peas Recipe with Coconut Milk for Family Dinner

A beginner-friendly Jamaican-style rice and peas made with long-grain rice, canned kidney beans, creamy coconut milk, thyme, scallions, allspice, and a whole Scotch bonnet or habanero pepper for optional gentle warmth.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 1 1/2 cups long-grain white rice 285 g, rinsed until the water runs mostly clear
  • 1 tablespoon neutral oil such as avocado, canola, or vegetable oil (15 mL)
  • 3 scallions sliced, white and green parts separated (about 1/2 cup / 50 g)
  • 2 garlic cloves minced (about 2 teaspoons / 6 g)
  • 1 teaspoon dried thyme 1 g, or 1 tablespoon fresh thyme leaves (3 g)
  • 1/2 teaspoon ground allspice 1 g
  • 1 teaspoon kosher salt 6 g, plus more to taste
  • 1 can full-fat coconut milk 13.5 ounces (400 mL)
  • 1 cup low-sodium chicken or vegetable broth 240 mL
  • 1 can red kidney beans 15 ounces (425 g), drained and rinsed
  • 1 whole Scotch bonnet pepper or habanero pepper optional
  • 1/4 teaspoon freshly ground black pepper 0.5 g

Instructions

  • Rinse the rice in a fine-mesh strainer under cool water until the water runs mostly clear. Let it drain well.
  • Heat the oil in a medium heavy-bottomed pot or Dutch oven over medium heat. Add the white parts of the scallions and the garlic. Cook, stirring often, for about 1 minute, just until fragrant.
  • Stir in the thyme, allspice, salt, and black pepper. Add the coconut milk, broth, kidney beans, drained rice, and the whole Scotch bonnet or habanero, if using. Stir gently once to combine.
  • Bring the liquid to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly, and cook for 18 to 22 minutes, until the rice is tender and most of the liquid is absorbed. Avoid lifting the lid while the rice cooks.
  • Remove the pot from the heat and leave it covered for 10 minutes. Remove and discard the whole pepper. Fluff the rice gently with a fork, then fold in the green parts of the scallions. Taste and add a small pinch of salt if needed.
  • Serve warm as a side dish with grilled chicken, fish, jerk-style dishes, stews, or roasted vegetables.