Authentic Jamaican Rice and Peas Recipe

Authentic Jamaican Rice and Peas (Made with Grace Coconut Milk Powder)

Prep Time: 15 minutes (plus overnight soaking, if using)
Cook Time: About 1 hour 30 minutes 
Servings: 6–8

Creamy, flavorful, and perfectly seasoned, this Authentic Jamaican Rice and Peas recipe is a Jamaican Sunday dinner favorite. Made with red kidney beans, Grace Coconut Milk Powder, fresh herbs, and traditional Jamaican seasonings, this recipe creates fluffy, delicious rice that's perfect alongside your favorite Jamaican meals.

 Why You'll Love Yaad Pantry's Rice and Peas Recipe

• Authentic Jamaican flavor

• Rich, creamy coconut taste

• Three easy preparation methods

• Perfect for Sunday dinner and holidays

• Beginner-friendly with helpful tips

• Made with simple pantry ingredients

Ingredients

Option 1 : Dried Red Kidney Beans

• 1 cup dried red kidney beans

• 3 cups water

Seasonings for Soaking (Optional) or Pressure Cooking

• 1 teaspoon salt

• 1 tablespoon garlic powder

• 1 teaspoon onion powder

• 4 cloves garlic, lightly crushed

• 2 sprigs fresh thyme

• 2 stalks scallions (green onions), roughly chopped

• 6–8 allspice (pimento) berries, lightly crushed (whole is perfectly fine if preferred)

Option 2: Canned Kidney Beans

• 1 (15–16 ounce) can red kidney beans, including the liquid

For the Rice and Peas

• 1 packet Grace Coconut Milk Powder

• ½ cup hot water (to dissolve the Grace Coconut Milk Powder)

• Additional hot water, as needed

• 2 cups basmati rice, washed (or your preferred rice)

• 2 sprigs fresh thyme

• 2 stalks scallions

• 6–8 allspice (pimento) berries, lightly crushed (or whole if preferred)

• 1 whole Scotch bonnet pepper

• Salt, to taste

• 2 teaspoons sugar (optional)

• 2 teaspoons ginger paste (optional)

• 2 tablespoons butter (optional)

Instructions

Step 1: Prepare the Peas

Option 1: Overnight Soak (Recommended)

Rinse the dried kidney beans thoroughly.

Place the beans into a large bowl with the 3 cups of water. Add the salt, garlic powder, onion powder, garlic cloves, thyme, scallions, and allspice berries.

Cover and soak overnight (8–12 hours).

Transfer everything including the soaking water and seasonings to a large pot and cook until the peas are tender (approximately 30 minutes).

Do not discard the cooking liquid. It adds incredible flavor and helps create rich, flavorful Jamaican Rice and Peas.

Option 2: Pressure Cooker

If you don't have time to soak the beans, place the dried kidney beans, 3 cups of water, garlic powder, onion powder, salt, garlic cloves, thyme, scallions, and allspice berries into a pressure cooker.

Pressure cook for about 30 minutes, or until the beans are tender. Allow the pressure to release naturally.

Do not discard the cooking liquid. Continue using it for the rest of the recipe.

Option 3: Canned Kidney Beans (Quickest Method)

If using canned kidney beans, there is no need to soak or pressure cook them.

Pour the entire can of kidney beans, including the liquid, into a large pot.

Step 2: Prepare the Grace Coconut Milk Powder

Empty one packet of Grace Coconut Milk Powder into a cup or bowl.

Add ½ cup of hot water and stir well until the powder has completely dissolved and there are no lumps.

Step 3: Season the Pot

Add the prepared Grace Coconut Milk Powder to the pot along with:

• Fresh thyme

• Scallions

• Salt

• Lightly crushed allspice (pimento) berries (or leave them whole if preferred)

• Whole Scotch bonnet pepper

• Optional sugar

• Optional ginger paste

If using the soaked or pressure-cooked beans, this is the time to add the prepared Grace Coconut Milk Powder and the remaining seasonings listed above.

If needed, add additional hot water until you reach the desired amount of cooking liquid for the type of rice you're using.

Bring everything to a gentle boil and allow it to simmer for about 10 minutes so all of the flavors blend together.

Step 4: Measure & Taste the Cooking Liquid

This is one of the most important steps.

After adding the prepared Grace Coconut Milk Powder, check the amount of cooking liquid in the pot.

If you're using 2 cups of basmati rice (our preferred choice), you should have about 3 cups of total cooking liquid. This includes the cooking liquid from the peas, the prepared coconut milk, and any additional hot water you add.

If there's too much liquid, allow it to simmer a little longer or use a cup to remove some of the liquid. If there's not enough, add a little hot water until you have approximately 3 cups of total cooking liquid. If you add water, please taste the cooking liquid and add salt and additional seasonings if needed.

If you're using another type of rice, the amount of liquid needed may be different. Follow the recommended liquid-to-rice ratio for your chosen variety, as some types of rice absorb more or less liquid than basmati.

Taste the cooking liquid one final time. It should be rich, well-seasoned, and full of flavor because the rice will absorb those flavors as it cooks.

Adjust the salt or any additional seasonings to your preference before adding the rice.

Step 5: Add the Rice

Stir in the optional 2 tablespoons of butter and allow it to melt into the cooking liquid.

Wash the rice until the water runs mostly clear, then stir it into the pot.

Allow the pot to come to a gentle boil. This usually takes about 5 minutes.

Once the cooking liquid has reduced to just below the top of the rice, give it one final gentle stir to evenly distribute the peas.

Reduce the heat to Low (about setting 2) and cover the pot with a tight-fitting lid.

Allow the rice to simmer slowly for about 20 minutes.

Low and slow is the key. High heat causes the cooking liquid to evaporate too quickly, which can leave the rice undercooked or burn the bottom of the pot before it has time to finish cooking.

Try not to lift the lid too often while the rice is cooking, as this allows the steam to escape.

After about 20 minutes, check the rice. If it is still slightly firm, place a sheet of aluminum foil tightly over the pot, then replace the lid. Allow it to steam for another 15 minutes, or until perfectly tender.

Once fully cooked, gently fluff the rice with a fork before serving.

💡 Yaad Pantry's Kitchen Tip

Always taste the cooking liquid before adding the rice. If the cooking liquid isn't well-seasoned, the rice won't be either. Adjust the salt and seasonings until the flavor is just right before stirring in the rice.

✨ Yaad Pantry's Secret Ingredients

For an extra layer of authentic Jamaican flavor, we like to add 2 teaspoons of sugar to balance the coconut milk and 2 teaspoons of ginger paste for a subtle warmth. We also love adding 2 tablespoons of butter for extra richness and flavor. These ingredients are completely optional but make a delicious addition.

🌾 Yaad Pantry's Rice Tip

Our favorite rice for this recipe is basmati rice because it cooks up light, fluffy, and beautifully separated. For this recipe, we use 2 cups of basmati rice with approximately 3 cups of total cooking liquid. If you're using another variety of rice, adjust the liquid according to the manufacturer's recommended ratio.

🌿 Yaad Pantry's Pimento Tip

Lightly crushing the allspice (pimento) berries releases even more of their warm, aromatic flavor into the cooking liquid. If you prefer, you can leave them whole, they'll still add wonderful flavor.

What to Serve with Jamaican Rice and Peas

• Jerk chicken

• Brown stew chicken

• Curry chicken

• Curry goat

• Oxtail

• Escovitch fish

• Fried chicken

• Steamed cabbage

• Fried plantains

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat on the stovetop or in the microwave with a splash of water until heated through.

From Yaad Pantry's Kitchen

Jamaican Rice and Peas is more than just a side dish, it's a tradition that's been passed down through generations. Whether you're making it for Sunday dinner, a holiday gathering, or simply craving a taste of home, we hope this recipe brings authentic Jamaican flavor to your table. Enjoy every bite!