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Creamy Jamaican Rice and Peas

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A comforting and authentic Caribbean dish featuring creamy coconut milk, tender red kidney beans, and fragrant scallions simmered with rice for a rich, soul-soothing flavor.

Ingredients

Scale
  • 1 cup dried red kidney beans (or 2 cans, rinsed and drained)
  • 2 cups long grain white rice, rinsed
  • 1 1/2 cups canned full-fat coconut milk
  • 4 scallion stalks, chopped
  • 3 garlic cloves, minced
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 whole scotch bonnet pepper (optional)
  • 4–5 whole allspice berries or 1/2 teaspoon ground allspice
  • 1 1/2 teaspoons salt, adjust to taste
  • 1/2 teaspoon freshly cracked black pepper
  • 3 cups water (plus additional to reach 4 cups liquid total)

Instructions

  1. If using dried beans, soak 1 cup red kidney beans overnight in plenty of water (about 8 hours). Drain and rinse before cooking.
  2. Place soaked beans in a large pot with 3 cups of water. Bring to a boil, then reduce heat and simmer until tender but not mushy, about 45 minutes. If using canned beans, rinse and drain well.
  3. While beans cook, chop scallions, mince garlic, and pick thyme leaves. Poke holes in the whole scotch bonnet pepper with a fork to release flavor without too much heat.
  4. When beans are nearly tender, stir in garlic, scallions, thyme, allspice berries, scotch bonnet pepper, salt, and cracked black pepper. Simmer together for 10 minutes to marry flavors.
  5. Add rinsed rice to the pot. Pour in coconut milk and enough water to reach about 4 cups of liquid total. Stir gently to combine without mashing beans.
  6. Bring pot back to a boil, then reduce heat to low. Cover tightly and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed. Avoid lifting the lid during cooking.
  7. Turn off heat and let the pot sit, covered, for 5-10 minutes to finish steaming the rice.
  8. Remove the scotch bonnet pepper and thyme sprigs. Fluff rice and peas with a fork.
  9. Taste and adjust seasoning with additional salt or cracked pepper if needed. Serve warm.

Notes

Soaking beans overnight softens them and reduces cooking time. Use a tight-fitting lid or seal with foil to trap steam for fluffy rice. Handle scotch bonnet pepper carefully; leave whole and remove before serving to control heat. Avoid stirring rice too much to prevent mashing beans. Use full-fat coconut milk for best creaminess. Canned beans can be used for convenience but adjust cooking time accordingly.

Nutrition

Keywords: Jamaican rice and peas, Caribbean rice, coconut rice, kidney beans, authentic Jamaican recipe, creamy rice and peas, scotch bonnet pepper, allspice, vegan rice dish

Find it online: https://evabake.com/creamy-jamaican-rice-and-peas-recipe-easy-authentic-caribbean-flavor/