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, 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.
Food-safety note
Never eat raw or undercooked kidney beans. Boil dried beans properly before simmering. Cool cooked rice quickly and refrigerate within 2 hours.
Equipment needed
- Large mixing bowl
- Chef’s knife and cutting board
- Measuring cups and spoons
- Heavy pot, pan or baking dish
- Wooden spoon or spatula
- Instant-read thermometer where applicable
Ingredients
- 250 g (1¼ cups) dried red kidney beans, soaked overnight, or 2 cans drained
- 1.25 litres (5 cups) water for dried peas
- 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
- Set upRead the full method, measure the ingredients and prepare the equipment before applying heat.
- Work safelyNever eat raw or undercooked kidney beans. Boil dried beans properly before simmering. Cool cooked rice quickly and refrigerate within 2 hours.
At the stove
Cooking instructions
- Cook the peasDrain soaked peas, cover with fresh water and simmer 45–60 minutes until tender. Keep 500 ml / 2 cups of the cooking liquid.
- Season the potAdd 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
- 0:00–20 minutes: Preparation
- Next 1 hour 15 minutes: Cook using the numbered method
- Final 10 minutes: Check doneness, rest where required and prepare accompaniments
Times are practical estimates. Ingredient size, cookware and heat level can change the finish time.
Chef’s tips
- Measure ingredients before starting; Caribbean one-pot methods often move quickly once the heat is on.
- Keep Scotch bonnet whole when you want aroma with less heat.
- Taste preserved ingredients after soaking or pre-boiling before adding salt.
Common mistakes
- Crowding the pan or pot and losing control of the cooking temperature.
- Adding all salt before preserved ingredients have been tasted.
- Rushing the resting, tenderising or cooling stage described in the method.
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
This recipe and cultural note were checked against multiple culinary and tourism references. Family methods may vary.
Editorial note
Caribbean households and cooks may season or finish this dish differently. This LimeGrid version is a practical starting method, not a claim that every family recipe should be identical. Reviewed 2026-07-18.