Jamaican Rice and Peas
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Aromatic & Flavourful Jamaican Coconut Rice
Infused with fragrant thyme, warming allspice, and a subtle heat from fresh chili, this coconut-infused rice is the ideal side for Caribbean-inspired dishes like Jerk Chicken or Fish. Pair it with a refreshing Jamaican slaw for a complete tropical meal!
Why Bake It?
While traditionally cooked on the stovetop, baking is a hassle-free method that guarantees fluffy, evenly cooked rice with no risk of burning. Once you try it, you’ll never go back!
Jamaican Rice and Peas (kidney Beads)
Rated 5.0 stars by 1 users
Category
Main Meal
Cuisine
Caribbean, Jamaican, Tropical
Author:
Andrew Harrington
Servings
6
Prep Time
10 minutes
Cook Time
45 minutes
Fragrant Jamaican Coconut Rice
Rich with the aromas of thyme, warm allspice, and a gentle kick of chili, this creamy coconut-infused rice is the perfect companion to Caribbean favourites like Jerk Chicken or Fish. Complete the tropical feast with a crisp and refreshing Jamaican slaw!
Ingredients
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3 x tbsp unsalted butter (or 2 tbsp Vegetable/Olive oil)
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2 x garlic cloves, finely minced
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1 x small onion, finely chopped
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1 x tsp dried thyme
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1 x tsp allspice powder (substitute with mixed spice if needed)
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2 x bay leaves (preferably fresh)
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1 x Whole Habanero chili (optional – Dried)
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2 x 400g (14oz) cans of red kidney beans, drained
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1 x 400ml (14oz) can full-fat coconut milk
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1 x Cup Vegetable Stock
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1 x tsp salt
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2 x cups long-grain white rice
Directions
- 1. Preheat the Oven
- Preheat your oven to 200°C / 400°F (180°C fan-forced).
- 2. Sauté Aromatics
- In a medium or large ovenproof pot, melt the butter over medium-high heat. Add garlic, onion, thyme, allspice, bay leaves, and chili. Sauté for about 3 minutes until the onion becomes translucent.
- 3. Add Liquids & Rice
- Pour in the coconut milk, water, and kidney beans. Stir in the salt and bring to a gentle simmer. Add the rice, stir briefly, and once bubbles begin to appear, cover with a lid and transfer to the oven.
- 4. Bake the Rice
- Bake for 40 minutes until all liquid is absorbed. To check, tilt the pot slightly—some coconut cream may remain on the surface, which is normal.
- 5. Let It Rest
- Remove the pot from the oven and let it sit, covered, for 15 minutes. This allows the steam to distribute evenly. Fluff the rice with a fork before serving.
Recipe Note
Recipe Notes & Tips
Chili Selection: The whole Scotch Bonnet (or Habanero) adds a mild heat and authentic Caribbean flavour. If you prefer a milder dish, you can omit it or substitute with a large red cayenne pepper or bird’s eye chili.
Beans Substitutions: Black beans work well and have a similar texture. Other types of beans can also be used, but the traditional recipe calls for kidney beans.
Coconut Milk Quality Matters: Not all coconut milk brands are the same! Cheaper varieties contain more water and less coconut, which affects flavour.
Look for a coconut content of at least 70% (Ayam brand contains 89%). Low-fat coconut milk can be used, but it won’t have the same rich taste.
Best Rice Choices: Long-grain white rice is ideal for separate, fluffy grains.
Alternatives: Basmati, jasmine, or medium-grain rice also work well.
Not recommended: Brown rice, arborio, paella rice, or cauliflower/quinoa substitutes as they require different cooking times and liquid ratios.
No Ovenproof Pot? If you don’t have an oven-safe pot, transfer the simmering mixture to a baking dish, cover tightly with foil, and add an extra 5 minutes to the baking time to compensate for temperature loss.
Storage & Reheating
Refrigerate: Store in an airtight container for up to 2 days.
Freeze: Keeps well for up to 3 months.
Reheat: Warm in the microwave or stovetop with a splash of water to restore moisture.
Enjoy this deliciously fragrant Jamaican Rice and Peas as the perfect complement to your tropical feast!
