Culture & context
About this dish
In Jamaica, the “peas” are usually red kidney beans. Rice and peas is a Sunday and celebration staple and a standard partner for jerk, stew and roast dishes.
Did you know? In Jamaica, “peas” in rice and peas usually means red kidney beans; gungo peas are a seasonal alternative with their own flavour and tradition.
Food-safety note
For dried kidney beans: soak, discard the soaking water, cover with fresh water and boil vigorously for at least 30 minutes; then continue cooking until tender. Canned kidney beans are already cooked: drain and rinse as appropriate, and skip this dried-bean process. Cool cooked rice promptly and refrigerate within 2 hours.
Equipment needed
- Heavy saucepan with a tight-fitting lid
- Fine-mesh sieve
- Measuring jug
- Wooden spoon
- Fork for fluffing
- Bowl for soaking dried peas
Ingredients
- 250 g (1¼ cups) dried red kidney beans, soaked overnight, or 2 cans cooked kidney beans, drained and rinsed
- 1.25 litres (5 cups) fresh water for cooking dried peas; use additional water as needed
- 400 ml (1⅔ cups) coconut milk
- 400 g (2 cups) long-grain rice, rinsed
- 3 scallions, bruised
- 4 sprigs thyme
- 3 cloves garlic, crushed
- 6 pimento berries
- 1 whole Scotch bonnet
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 tablespoon butter, optional
Before the heat
Preparation steps
- Cook or drain the peas For dried beans, discard the soaking water, cover with fresh water and bring to a vigorous full boil for at least 30 minutes; then simmer until tender and reserve 500 ml / 2 cups cooking liquid. For canned beans, drain and rinse; do not repeat the dried-bean boiling process.
- Rinse the rice Rinse and drain the rice thoroughly so the final liquid measurement stays accurate.
- Prepare whole seasonings Bruise scallion, crush garlic and leave the Scotch bonnet intact.
At the stove
Cooking instructions
- Cook the peasDried beans: drain and discard soaking water, cover with fresh water, boil vigorously for at least 30 minutes, then simmer until tender (allow about 45–60 minutes total or longer); reserve 500 ml / 2 cups cooking liquid. Canned beans: drain and rinse, then skip bean cooking and use fresh water to make the rice liquid.
- Season the potAdd the cooked dried beans or drained and rinsed canned beans, coconut milk, scallion, thyme, garlic, pimento, whole Scotch bonnet, salt and black pepper. Bring to a lively simmer.
- Measure the liquidThe combined liquid should be about 750 ml / 3 cups for 400 g / 2 cups rice; adjust with water.
- Steam the riceStir in rinsed rice, cover and cook on very low heat 20–25 minutes without repeatedly lifting the lid.
- Rest and fluffTurn off heat and rest covered 10 minutes. Remove pepper, thyme stems, scallion and pimento; fluff with a fork.
Working timeline
- Night before: Soak dried red peas if using
- 0:00–60+ minutes: For dried peas, boil vigorously for at least the first 30 minutes, then simmer until tender; reserve cooking liquid. For canned peas, drain and rinse and skip this step.
- After beans are tender (about 60+ minutes): Add coconut milk and seasonings; measure the total liquid
- Next 25 minutes: Steam the rice on low heat
- Final 10 minutes: Rest covered, remove seasonings and fluff
Chef’s tips
- Use some pea cooking liquid for colour and flavour, but measure it as part of the total liquid.
- Once covered, use the lowest steady heat and resist lifting the lid.
- Let the pot rest before fluffing so trapped steam finishes the top layer.
Common mistakes
- Treating coconut milk as extra liquid instead of counting it in the rice-to-liquid balance.
- Bursting the Scotch bonnet and making the whole pot much hotter than intended.
- Stirring during steaming and turning separate grains into a sticky mass.
What to serve with it
- Jerk pork or chicken
- Brown stew chicken
- Steamed vegetables
- Fried plantain
Storage & reheating
Refrigerate within 2 hours for up to 4 days. Reheat once to steaming hot throughout, adding a spoonful of water.
Recipe sources
References consulted for this recipe:
Editorial note
Reviewed for Jamaican context by James Dunn, LimeGrid founder — Jamaica.