Jamaican Coconut Rice and Peas

From JJ Johnson’s Cookbook, The Simple Art of Rice

Prep: 15 mins

Cook: 50 mins

Total: 65 mins

Servings: 6 to 8 servings

Yield: 10 cups

Whether this dish is called rice and peas or peas and rice depends on where you’re from and whose granny’s kitchen you are visiting. Either way, this traditional Jamaican rice side dish is deliciously creamy and peppery. 

The Key Ingredients in Coconut Rice and Peas

The dark kidney beans tint the rice a lovely red color, and if you cook it the traditional way, starting with dried beans, the color will be even stronger. Some folks skip the ginger, but I like the flavor it brings to the dish. Pimento berries, known as allspice berries in the United States, are reminiscent of cloves, cinnamon, and nutmeg, and they are essential to Jamaican cuisine. 

Get the Book

This recipe appears in «The Simple Art of Rice: Recipes From Around the World for the Heart of Your Table,» by Chef JJ Johnson. Reprinted with permission.

What To Serve With Coconut Rice and Peas

In Jamaica, rice and peas is traditionally eaten with brown stew chicken (a classic Jamaican dish), baked chicken, escovitch fish or—my favorites—jerk chicken or oxtail. 

About Coconut Cream

Rice and peas is made with coconut cream, which you can find in a Caribbean store or some supermarkets, but it’s easy to make your own from canned coconut milk by chilling it so the cream separates from the coconut water. Be sure to use full-fat coconut milk; the low-fat version will not work here.

Tips for Making Coconut Rice and Peas

• Store-bought coconut cream—Coconut cream is available at most Caribbean and Asian markets. If you can find it, use 1 cup instead of the refrigerated canned coconut milk solids.
• Using dried beans—You can substitute 1 1/2 cups cooked dried kidney beans for the canned beans in this recipe. Cook the beans until tender and substitute 3 cups of the bean cooking water for the plain water called for in the recipe.
• Scotch bonnet substitute—If you can’t find Scotch bonnet peppers, substitute a habanero.

“Jamaican coconut rice and peas is a delicious side dish and a perfect accompaniment to fiery Jamaican main dishes. I paired mine with grilled jerk chicken, and the soothing, creamy texture of the coconut rice and flavorful red beans was just right» —Joan Velush

A Note From Our Recipe Tester

Ingredients

• One 15-ounce can full-fat coconut milk

• 2 cups water

• One 15-ounce can dark red kidney beans

• 8 to 10 fresh thyme sprigs

• 6 to 8 allspice berries (a.k.a. pimento berries)

• 1 large yellow onion, coarsely chopped

• 5 clove cloves garlic, minced

• 3 medium scallions, thinly sliced

• 1 Scotch bonnet pepper

• 1/4 cup (4 tablespoons) unsalted butter

• 1 tablespoon grated fresh ginger

• 2 cups long-grain white rice, rinsed and drained

• 1/2 teaspoon fine salt, more to taste

Steps to Make It

1. Gather the ingredients.

   

2. Before making the dish, chill one 15-ounce can full-fat coconut milk for at least 2 hours, or as long as overnight. The cream will separate from the coconut water and rise to the top.

   

3. Carefully open the can of coconut milk and spoon off the cream. You should have about 1 cup. Reserve the coconut water for another use, if desired.

   

4. Add the coconut cream, 2 cups water, one 15-ounce can dark red kidney beans (including the liquid from the can), 8 to 10 fresh thyme sprigs, 6 to 8 allspice berries, 1 large yellow onion, coarsely chopped, 5 medium cloves garlic, minced, 3 medium scallions, thinly sliced, 1 Scotch bonnet pepper, 1/4 cup (4 tablespoons) unsalted butter, and 1 tablespoon grated fresh ginger to a large saucepan. Set over medium heat, and stir to combine. 

   

5. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, covered, for 20 minutes. Some of the beans will break apart in cooking, but that’s fine; it’s important to simmer them to color the cooking liquid.

   

6. Stir in the 2 cups long-grain white rice, rinsed and drained, and 1/2 teaspoon fine salt and bring the mixture back to a simmer. Reduce the heat to low and simmer gently, covered, until the rice is almost tender, about 20 minutes.

   

7. Remove the saucepan from the heat and let the rice steam, covered, until cooked through, about 10 minutes more.

   

8. Pull out and discard the thyme stems, allspice berries, and Scotch bonnet pepper. Adjust the seasoning with salt, if desired, before serving.

   

How To Use Excess Coconut Water

If you’re skimming the coconut cream from a chilled can of coconut milk for this recipe, you’ll have a little coconut water left over. Here are some simple ways to use it:

• Use it as part of the cooking liquid for a pot of white rice. The rice won’t be creamy like this Jamaican coconut rice recipe, but the coconut water will add a light coconut flavor.
• Use it in a smoothie, especially one made with tropical fruits like mango or pineapple.
• Drink it plain or with some sparkling water poured on top.
• Add light rum, fresh lime juice, and simple syrup or agave syrup to taste for a coconut-inflected take on the classic daiquiri.

How To Store

Refrigerate leftover coconut rice and peas in an airtight container for up to 5 days. Reheat in the microwave or a small saucepan with a little water to help steam the rice back to freshness.

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	286
% Daily Value*
Total Fat 17g	22%
Saturated Fat 14g	68%
Cholesterol 15mg	5%
Sodium 145mg	6%
Total Carbohydrate 28g	10%
Dietary Fiber 4g	14%
Total Sugars 1g
Protein 7g
Vitamin C 4mg	18%
Calcium 47mg	4%
Iron 4mg	20%
Potassium 401mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.