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If you haven't tried Jamaican rice and peas yet, then you must be living on the moon. Mildly sweet coconut rice with a kick of the pepper, yum! | cookingtheglobe.com

Jamaican Rice and Peas

If you enjoy having rice and beans from time to time, you have to try this Jamaican version with coconut milk and spicy peppers!
Cuisine Jamaican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people
Calories 380kcal
Author CookingTheGlobe


  • 1 can (14oz or 400ml) kidney beans, including liquid
  • 1 can (14oz or 400ml) coconut milk
  • 1 ⅔ cups water (approximately)
  • 2 cloves garlic, chopped
  • 2 stalks scallion
  • 6 sprigs fresh thyme
  • 1 whole green scotch bonnet pepper (can be substituted with habanero)
  • 2 cups white rice, rinsed and drained
  • 2 teaspoons salt


  • Drain beans and pour liquid from the can into a measuring cup. Add the coconut milk and enough water to make 4 cups of liquid.
  • Add the liquid, beans, whole scallion stalks and thyme to a large pot. Add salt and bring to a boil.
  • Add rice, whole pepper, turn the heat on high and boil for 2 minutes.
  • Turn the heat to low and cook covered until all water is absorbed (15-20 min).
  • Fluff with fork, just be sure not to break the pepper. Remove pepper, scallion stalks and thyme, before serving. Enjoy!


Recipe adapted from Over 50 Most Treasured Jamaican Cuisine Cooking Recipes by K. Reynolds-James


Calories: 380kcal