Jamaican Rice and Beans: Coconut Rice and Peas

Jamaican rice and beans, commonly called rice and peas in Jamaica, is a one-pot dish of long-grain rice, kidney beans, coconut milk, thyme, and aromatics. It is served as a fragrant side with dishes such as jerk chicken, stewed meats, or vegetables; recipes vary, including in their choice of beans and level of pepper heat.

What You’ll Need

A heavy 3-quart or larger pot with a close-fitting lid. A heavy base helps prevent the rice scorching before it is tender.
A fine-mesh sieve for rinsing the rice and draining canned beans.
A fork for fluffing the finished rice, plus a knife and cutting board for the aromatics.

Ingredients

2 cups (370 g) long-grain white rice, such as standard long-grain rice; avoid quick-cooking rice.
1 can (15 oz/425 g) red kidney beans, drained and rinsed; this is about 1½ cups (255 g) beans after draining.
1 can (13.5 fl oz/400 ml) unsweetened coconut milk, stirred or shaken until smooth.
1 cup (240 ml) water.
2 scallions (about 30 g), trimmed and lightly crushed with the side of a knife.
2 garlic cloves (about 6 g), peeled and lightly crushed or finely chopped.
3 fresh thyme sprigs (about 3 g), or 1 teaspoon (1 g) dried thyme.
½ teaspoon (1 g) ground allspice.
1 whole Scotch bonnet pepper (about 15 g), left intact for gentler heat.
1 teaspoon (6 g) fine salt, plus more to taste if needed.
¼ teaspoon (0.5 g) black pepper.

Step-by-Step

Rinse and drain the rice. Put the rice in a sieve and rinse under cool running water, moving the grains gently with your fingers, until the water runs mostly clear. Drain it well for a minute or two. This removes loose surface starch, which helps the cooked grains stay separate. Drain and rinse the canned beans as well. Set both aside while you prepare the pot. Allow about 15 minutes for this and the remaining measuring and prep.
Make the coconut seasoning liquid. Add the coconut milk, water, scallions, garlic, thyme, allspice, salt, black pepper, and whole Scotch bonnet to the pot. Set it over medium heat and bring it to a gentle simmer, stirring once or twice so the coconut milk does not catch on the bottom. Simmer for 5 minutes to let the aromatics flavor the liquid. Keep the pepper whole and uncut if you want its aroma without making the dish very hot.
Add the beans and rice. Stir in the drained kidney beans, then add the rinsed rice. Stir once carefully so the rice is distributed through the liquid and beans; avoid vigorous stirring, which can break the grains. The liquid should just cover the rice. If it does not, level the rice rather than adding extra water immediately, since the coconut milk and ingredients settle unevenly.
Bring to a boil, then cook covered. Raise the heat until the liquid reaches a steady boil. As soon as it boils, stir once from the bottom, cover the pot tightly, and turn the heat to its lowest setting. Cook for 20 minutes without lifting the lid or stirring. A tight lid traps the steam needed to cook the rice evenly. If your stove runs hot, use a heat diffuser or the smallest burner on low.
Rest, then check the rice. Turn off the heat and leave the covered pot undisturbed for 10 minutes. This resting time lets the remaining moisture distribute through the grains. Remove the lid and check a few grains from the top and center: they should be tender, with no hard or chalky core, and there should be no pool of liquid underneath. If the rice is still firm, see the troubleshooting section before serving.
Fluff and serve. Lift out the thyme stems, scallions, and whole pepper. Fluff the rice gently with a fork, folding the beans through without crushing them. Taste and adjust the salt. Serve hot, with the Scotch bonnet kept separate if anyone wants to add more heat at the table.

Common Mistakes

Using too much liquid. Coconut milk counts as liquid, even though it is thicker than water. Adding extra water because the mixture looks dense can leave the rice wet or gummy. Measure both the coconut milk and water, and keep the lid on while the rice cooks. If using a different rice variety, check its package directions because the ideal liquid amount and cooking time can differ.

Stirring repeatedly. Frequent stirring releases starch and breaks grains, creating a softer, stickier result. Stir only when distributing the rice and beans before the covered cooking period. After that, let steam do the work. Likewise, do not lift the lid to check every few minutes; each opening releases heat and moisture and can make cooking uneven.

Cooking on high heat throughout. A rolling boil can make the bottom scorch while the top stays undercooked. Bring the liquid to a boil, then reduce the burner to very low and keep the pot covered. If the bottom of your pot is thin, it may heat too aggressively even on a low setting, so use a heavier pot or diffuser.

Cutting the pepper without considering the heat. A Scotch bonnet contributes distinctive fruity aroma as well as substantial heat. Leaving it whole makes the dish milder; piercing or chopping it releases more heat into the pot. Handle cut peppers carefully, avoid touching your eyes, and wash your hands and knife thoroughly afterward.

Tips

Choose the right beans. Red kidney beans are a common choice, but Jamaican rice and peas can also be made with other cooked beans, including pigeon peas. Canned kidney beans make this version practical on a weeknight. If using dried beans, cook them fully in a separate pot before adding them; do not put hard, uncooked dried beans in with the rice, since their cooking time is much longer.

Know the traditional ingredient and its substitute. Scotch bonnet is a classic Jamaican pepper, but it may be hard to find. A whole habanero is a practical substitute with a similar fruity, hot character, though the flavor is not identical. For a milder pot, omit the pepper and serve hot sauce separately. Fresh thyme gives a bright aroma; dried thyme works in a pinch but tastes more concentrated, so use the smaller listed amount.

Use unsweetened coconut milk. Full-fat canned coconut milk gives the rice a rounded flavor and helps create a rich cooking liquid. Do not substitute sweetened coconut cream or a sweetened beverage. If you only have a thinner carton of unsweetened coconut beverage, the dish will be less rich and the liquid balance may change; use canned coconut milk when possible for the most dependable texture.

Adjust the flavor without losing the dish’s character. Scallion, thyme, garlic, allspice, coconut, and pepper work together, so avoid adding large amounts of unrelated seasoning. You can add another scallion or a small extra thyme sprig if you like a more herbal result. Salt the liquid before adding the rice, then taste again after fluffing, when the seasoning is easier to judge.

Serve it as a side, or build a meal around it. The rice pairs well with jerk-seasoned chicken, brown stew dishes, grilled vegetables, or a simple salad. For a vegetarian plate, serve it with roasted or sautéed vegetables. Because the beans and rice make the dish substantial, moderate portions alongside other rich sides are usually enough.

Troubleshooting

The rice is still hard, but the pot looks dry. Sprinkle 2 tablespoons (30 ml) hot water evenly over the surface, cover tightly, and cook on the lowest heat for 5 minutes. Turn off the heat and let it stand covered for another 5 minutes before checking again. Repeat once if necessary. Use hot water rather than cold so the pot does not lose as much heat.

The rice is wet or gummy. First, fluff it gently and leave the lid off for 2 to 3 minutes so excess steam can escape. If there is a little liquid at the bottom, return the pot to very low heat uncovered for a minute or two, watching closely to prevent scorching. If the grains are already soft and broken, more cooking will not restore a separate texture; serve it as a softer rice dish next time using measured liquid and less stirring.

The bottom is scorching. Take the pot off the burner immediately and do not scrape the burnt layer into the rice. Transfer the unburnt rice to a clean serving dish, leaving the bottom behind. For the next batch, use a heavier pot, lower the heat after boiling, and check that the lid fits well. A diffuser can help on electric or gas burners that run hot.

The dish tastes bland. Add salt a small pinch at a time after cooking, fluffing and tasting between additions. A little more black pepper or a finely sliced scallion at serving can brighten it. Do not add a large splash of water to adjust seasoning, as that can make the rice soggy; if you want more heat, add hot sauce or sliced pepper at the table.

The rice cooked unevenly. Uneven grains can result from a loose lid, a pot that is too wide for the burner, or stirring after the lid goes on. Next time, use a close-fitting lid and the lowest steady heat. If the surface is firm but the bottom is tender, redistribute the rice gently, add a tablespoon or two of hot water, and steam it covered for a few more minutes.

Frequently Asked Questions

Why is it called rice and peas if it contains kidney beans?
In Jamaica, beans are often called peas, so the familiar name rice and peas commonly refers to rice cooked with kidney beans or another type of legume. The exact bean varies between cooks and recipes.

Can I use brown rice?
Yes, but not by swapping it in one-for-one and keeping the same timing. Brown rice generally needs more liquid and a longer cooking period than white long-grain rice. Follow the package guidance for brown rice and cook the beans and aromatics with it, checking the liquid as it cooks. The texture will be chewier and the coconut flavor may be less pronounced per bite.

Can I make Jamaican rice and peas with dried beans?
Yes. Cook dried kidney beans separately until completely tender, then measure about 1½ cups (255 g) cooked beans for this recipe. Add them when you add the rice. Starting with uncooked dried beans in this short rice-cooking method will leave the beans hard before the rice is done.

How can I make it less spicy?
Leave the Scotch bonnet whole and do not pierce it, then remove it before serving. For a very mild version, leave it out altogether and offer hot sauce separately. If you accidentally cut or crush the pepper, the heat will spread through the coconut liquid, so removing the pepper later will not remove all of its spice.

How should I store and reheat leftovers?
Refrigerate leftovers within 2 hours in a shallow, covered container and use them within 3 to 4 days, or freeze them for longer storage. Reheat rice until steaming hot throughout and to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Add a small splash of water before reheating if the grains have dried out.

Can I prepare it ahead?
You can measure the dry ingredients and chop or crush the aromatics ahead, then refrigerate prepared aromatics in a covered container until cooking. For best texture, cook the rice close to serving time. If you cook it in advance, cool and refrigerate it promptly within 2 hours, then reheat it to 165°F (74°C) before serving.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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