Jamaican Rice and Peas
This classic Jamaican Sunday staple combines long-grain rice and kidney beans simmered in rich coconut milk with fragrant thyme and allspice. It is creamy, aromatic, and the perfect accompaniment to any Caribbean main dish.
Creamy coconut milk rice cooked with kidney beans and warm Jamaican spices.
Nutrition per serving
Ingredients
base
legumes
liquid
aromatics
spices
Instructions
Combine Base Ingredients
Add coconut milk, kidney beans, garlic, thyme, and allspice to a medium saucepan. Pour in enough water to reach approximately 2.5 cups of total liquid. Stir and bring to a boil.
Add Rice and Season
Stir in the white rice and season generously with salt. Reduce the heat to medium and cook uncovered for about 5 minutes, stirring occasionally.
Simmer Covered
Reduce the heat to low, cover the pot tightly, and let the rice absorb the liquid for 20 minutes without lifting the lid.
Fluff and Serve
Remove the thyme sprigs and gently fluff the rice with a fork. Taste for seasoning, adjust salt if necessary, and serve hot alongside jerk chicken or oxtail.
Substitutions
Common mistakes
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