Jamaican Rice and Peas

Name: Jamaican Rice and Peas
Prep time: 12 h
Cook time: 60 min
Total time: 13 h
Yield: 6 servings
Cuisine: Jamaican
Ingredients: ½ lb red kidney beans or gungo peas (soaked overnight); 1–2 lb rice; 12 oz coconut milk; 1 stalk scallion, chopped; 2 sprigs thyme; 2 tsp salt; 1 Scotch bonnet pepper (optional)

Prep 12 hr (soak) · Cook 1 hr · Serves 6

Rice and Peas is a cornerstone of Jamaican cuisine, typically served on Sundays and holidays. Made with red kidney beans or gungo peas, coconut milk, thyme, and Scotch bonnet, this dish pairs perfectly with meats like jerk chicken or curry goat.

Ingredients

½ lb red kidney beans or gungo peas (soaked overnight)
1–2 lb rice
12 oz coconut milk
1 stalk scallion, chopped
2 sprigs thyme
2 tsp salt
1 Scotch bonnet pepper (optional)

Directions

In a 2-quart pot, boil soaked beans with salt until tender.
Add coconut milk, thyme, scallion, and Scotch bonnet pepper. Boil for 10 minutes.
Add rice, stir, then reduce heat to low once boiling.
Simmer until rice is fully cooked and fluffy.

Tips and Serving

Traditionally paired with meats like jerk chicken, curry goat, or fried fish. For authentic taste, use freshly made coconut milk instead of canned.