Jamaican Rice and Peas with Coconut Milk and Thyme

The short answer: Jamaican rice and peas is one pot of rice and kidney beans simmered in coconut milk with garlic, scallion, thyme, allspice and a whole scotch bonnet. It takes about 40 minutes with canned beans, and the beans add roughly 9g of protein and 7g of fiber per serving.

It’s Sunday, and the house needs to smell like somebody’s grandmother is cooking. This is the pot that goes next to everything: jerk chicken, stew, escovitch fish or just a pile of greens.

It’s one of the meals from our guide to healthy Caribbean recipes that keep the flavor, and it’s built the Clean Fit Fab way: real food, big flavor, and no seed oils.

Why this jamaican rice and peas works on tired nights

• Beans make it filling. Kidney beans add protein and fiber to plain rice.
• One pot, no stirring. Once the lid is on, the rice cooks itself.
• The pepper perfumes it. A whole scotch bonnet adds fruity aroma without much heat, as long as it doesn’t burst.
• It’s naturally vegan. Coconut milk gives the richness.

Beans are one of the cheapest sources of plant protein and fiber. The Harvard Nutrition Source guide to legumes explains why they’re worth eating often.

The flavor: what makes it taste so good

The flavor comes from what goes into the pot before the rice: garlic, scallion, thyme and allspice simmer in coconut milk and bean liquid. Then the whole scotch bonnet sits on top and perfumes everything.

• Fresh thyme sprigs and scallion, the heart of Jamaican seasoning
• Whole allspice berries for warm, clove-like depth
• A whole scotch bonnet for aroma, not fire
• Coconut milk for creamy, rich rice
• Garlic and a little fresh ginger

What you need

Here’s a quick look at the ingredients. Exact amounts are in the recipe card below.

• Ingredients: coconut oil, garlic cloves, scallions, fresh ginger, whole allspice berries, red kidney beans, coconut milk, water, sea salt, black pepper, long-grain white or parboiled rice, fresh thyme, scotch bonnet pepper

Also, a note on fat: we cook with extra virgin olive oil, avocado oil, butter or ghee. They taste better, and they’re real food.

How to make jamaican rice and peas

First, warm the garlic, scallion and spices in coconut oil. Next, add the beans, coconut milk and water and bring it to a boil. Then stir in the rinsed rice, lay the thyme and whole pepper on top, cover and let it steam. The full recipe card is below.

Jamaican Rice and Peas

Rice and kidney beans simmered in coconut milk with garlic, scallion, thyme, allspice and a whole scotch bonnet.

40minutes

9gprotein

390calories

6servings

Servings

1x2x3x

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Ingredients Uncheck all

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• 1 tbsp coconut oil
• 4 garlic cloves smashed
• 3 scallions chopped
• 1 tsp fresh ginger grated
• 8 whole allspice berries
• 1 can (15 oz) red kidney beans with their liquid
• 1 can (13.5 oz) coconut milk
• 1 1/2 cups water
• 1 1/4 tsp sea salt
• 1/2 tsp black pepper
• 2 cups long-grain white or parboiled rice rinsed well
• 5 sprigs fresh thyme
• 1 scotch bonnet pepper whole, not cut

Instructions

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1. Warm the coconut oil in a heavy pot over medium heat. Add the garlic, scallions, ginger and allspice and cook for 1 minute until fragrant.
   Start 1 min timer
2. Add the kidney beans with their liquid, the coconut milk, water, salt and pepper. Bring to a boil.
3. Stir in the rinsed rice. Lay the thyme sprigs and the whole scotch bonnet on top.
4. Bring back to a simmer, then cover tightly and turn the heat to low. Cook for 20 to 25 minutes without stirring, until the liquid is absorbed and the rice is tender.
   Start 25 min timer
5. Turn off the heat and rest, covered, for 5 minutes. Gently lift out the pepper, thyme stems and allspice berries.
   Start 5 min timer
6. Fluff with a fork and serve.

Calories 390Protein 9gCarbohydrates 60gFat 13gFiber 7gper serving, estimated

Serving ideas

Serve it with jerk chicken thighs with roasted cabbage, baked escovitch fish or a big pile of sauteed greens.

Nutrition at a glance: each serving has about 390 calories, 9g protein, 60g carbs and 7g fiber. Numbers are estimates and change with your exact ingredients.

Swaps and variations

• Use pigeon peas (gungo peas) instead of kidney beans, the classic Christmas version.
• Use brown rice and add 1/2 cup more water and 20 minutes more time.
• Start from dried kidney beans soaked overnight and simmered until tender for the most traditional pot.
• Add a pinch of turmeric for golden rice.

Make-ahead and storage tips

Keep Jamaican rice and peas in the fridge for up to 4 days. To reheat, add a splash of water and warm it in a covered skillet over low heat for 5 minutes, or steam it.

Frequently asked questions

Save this one for your next long day. Want more? Try our baked escovitch fish next.

This article is for general information and is not medical or nutrition advice.