Jamaican Rice and Peas

4.97 (19)
⏱ 45 mins 🍽 Serves 6 🌶 caribbean 🏷 Side dish

This classic Jamaican side dish is infused with thyme, all spice, and a whole chilli for gentle warmth. Using the oven to bake the coconut rice ensures a fluffier texture without any risk of a scorched bottom, making it a fuss-free method. It's the ideal accompaniment to jerk meats or tropical meals. The recipe serves 6 and takes about 45 minutes from start to finish.

Jamaican Rice and Peas

Ingredients

  • 50g / 3 tbsp unsalted butter ((or 2 tbsp canola or veg oil))
  • 2 garlic cloves (, finely minced)
  • 1 small onion (, finely chopped)
  • 1 tsp dried thyme
  • 1 tsp all spice powder ((sub mixed spice))
  • 2 bay leaves (, preferably fresh)
  • 1 scotch bonnet or habanero chilli - any colour ((optional), keep whole (Note 1))
  • 2 x 400g / 14oz cans red kidney beans (, drained (Note 2))
  • 1 x 400 ml / 14oz coconut milk (, full fat (Note 3))
  • 1 cup water
  • 1 tsp cooking salt
  • 2 cups long grain white rice ((Note 4))

Method

  1. Set your oven to 200°C/400°F (180°C fan).
  2. Melt the butter in a suitable ovenproof pot. Cook the garlic, onion, thyme, all spice, bay leaves, and whole scotch bonnet until the onion softens, about 3 minutes.
  3. Pour in the coconut milk, water, drained beans, and salt. Bring to a simmer, stir in the rice, and as soon as surface bubbles appear, cover the pot and place it in the oven.
  4. Bake the rice for 40 minutes. The liquid should be fully absorbed, though some coconut cream may remain visible on top.
  5. Allow the pot to rest with the lid on for 15 minutes off the heat. Finally, fluff the rice with a fork before serving.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategorySide dish
Cuisinecaribbean