Jamaican Rice & Beans Coconut Milk

Coconut milk, water, thyme, green onions, allspice, garlic, and the whole scotch bonnet go into the pot and come to a boil first. Rinsed rice and cooked kidney beans are stirred in, covered, and cooked on low for 20 to 25 minutes without lifting the lid. Remove the scotch bonnet, thyme sprigs, and green onion stalks before fluffing. Best eaten fresh the same day, but reheats on the stove with a splash of broth.

Why this Jamaican Rice and Peas works

The scotch bonnet must have no cuts or bruises before it goes in; even a small split releases full heat into the coconut milk, and the dish becomes too spicy to balance. Shake the can of coconut milk before opening; settled fat adds uneven richness if it goes in unmixed. When the liquid is fully absorbed and the rice is fluffy with no wet spots at the bottom, it is done.

What goes in

• 2 cups long-grain white rice
• 1 cup red kidney beans (cooked)
• 1 can (14 oz) coconut milk
• 2 cups water
• 2-3 sprigs thyme
• 2 green onions (scallions), chopped
• 1 teaspoon allspice (pimento)
• 1 scotch bonnet pepper (whole)
• 2 cloves garlic, minced
• Salt to taste

Using coconut milk is key for richness, bringing everything together nicely.

How it comes together

1. Rinse the rice under cold water until the water runs clear. Drain. This helps remove excess starch, ensuring fluffy rice.
2. In a large pot, combine the coconut milk, water, thyme, green onions, allspice, garlic, and the whole scotch bonnet pepper. Bring to a boil, then listen for the bubbling.
3. Add the rinsed rice and cooked kidney beans to the pot. Stir gently and add salt to taste. This integrates the flavors into the rice and beans.
4. Return to a boil, then reduce the heat to low and cover the pot. Cook for approximately 20-25 minutes or until the rice is tender and the liquid is absorbed, releasing a warm aroma.
5. Once done, remove the scotch bonnet pepper before serving. Fluff the rice with a fork and serve warm. You will know it’s ready when the rice has absorbed all the liquid.

Total time is about 30 minutes.

Servings and nutrition

• Servings: 6
• Calories: 320
• Protein: 8g
• Carbs: 54g
• Fat: 9g
• Fiber: 10g

These are estimates. Exact values depend on specific brands and portion sizes.

Time and temp

• Rinse the rice: 2 minutes at room temperature — water runs clear.
• Combine and boil: 5-7 minutes at high heat — bubbling begins.
• Cover and cook: 20-25 minutes at low heat — rice is tender and liquid is absorbed. Total: 30 minutes.

The biggest timing mistake for this dish is to rush the simmering stage.

What goes wrong

• Mistake: Not rinsing the rice thoroughly. Result: Clumpy, sticky rice. Fix: Rinse the rice until the water runs clear. Signal: Water runs clear before cooking.
• Mistake: Using cold coconut milk straight from the can. Result: Uneven temperature and texture. Fix: Stir and warm slightly before adding to the pot. Signal: Smooth and warm mixture before boiling.

What separates a good result from a bad one is attention to those key steps.

Swaps that don’t break it

• Long-grain white rice to brown rice: it may take longer to cook and absorb the liquid.
• Red kidney beans to black beans: changes the color but has a similar texture and flavor.
• Coconut milk to almond milk: it will be less creamy and require added spices for similar results.

These swaps can alter the dish’s final profile but won’t ruin it.

Serving this

• Grilled chicken: adds a nice protein touch and pairs well with the rice’s creaminess.
• A simple salad: offers a fresh contrast to the rich rice dish.
• Fried plantains: their sweetness complements the savory notes of the rice and beans. The best pairing? A tangy salsa or hot sauce; it adds brightness and balances the richness.

Storing leftovers

• Fridge: 3-4 days in an airtight container.
• Freezer: Not recommended, as the rice may turn grainy.
• Reheat: Warm gently in a pot at medium heat for 5-10 minutes with a splash of broth.

Next day, the rice will dry out a bit, so adding some liquid while reheating helps.

One last thing

One specific thing you’ll learn is how rinsing rice can prevent stickiness. Trying brown rice next time adds a nutty taste and is a great alternative. Make this soon, especially when the kids have their weekend activities; it’s a filling way to keep them satisfied.

Questions about this recipe

Can I make Jamaican Rice and Peas ahead of time?

You can prepare the dish one day in advance, but it’s best served fresh. If needed, warm it gently on the stove before serving.

How long does Jamaican Rice and Peas keep in the fridge?

It stays good for 3-4 days in an airtight container, though fresher is better for flavor and texture.

Can you freeze Jamaican Rice and Peas?

Freezing is not recommended because the rice may turn grainy. It’s best when made fresh.

What can I substitute for red kidney beans?

You can use black beans or pinto beans, which will provide a different flavor and texture but work just as well.

Jamaican Rice and Peas

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• Author: amanda-miller
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A delicious and creamy Jamaican rice and peas dish made with coconut milk, kidney beans, and a hint of spice from scotch bonnet.

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Ingredients

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• 2 cups long-grain white rice
• 1 cup cooked red kidney beans
• 1 can (14 oz) coconut milk
• 2 cups water
• 2–3 sprigs thyme
• 2 green onions, chopped
• 1 teaspoon allspice
• 1 whole scotch bonnet pepper
• 2 cloves garlic, minced
• Salt to taste

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Instructions

1. Rinse the rice under cold water until the water runs clear. Drain.
2. Combine the coconut milk, water, thyme, green onions, allspice, garlic, and the whole scotch bonnet pepper in a large pot. Bring to a boil.
3. Add the rinsed rice and cooked kidney beans to the pot. Stir gently and add salt to taste.
4. Return to a boil, then reduce the heat to low and cover the pot. Cook for approximately 20-25 minutes or until the rice is tender and the liquid is absorbed.
5. Remove the scotch bonnet pepper before serving. Fluff the rice with a fork and serve warm.

Notes

Best eaten fresh the same day, but can be reheated on the stove with a splash of broth.

• Prep Time: 2 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Boiling
• Cuisine: Jamaican

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 2g
• Sodium: 450mg
• Fat: 9g
• Saturated Fat: 7g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 10g
• Protein: 8g
• Cholesterol: 0mg