There is nothing more Jamaican than a serving of Rice and Peas at meal time. This classic staple is a robust combination of fiber rich kidney beans, creamy coconut milk and aromatic spices like pimento (all spice), scallions, thyme and scotch bonnet pepper. Its a beautiful balance of bold flavor, nourishing nutrition and comforting texture – a must have alongside classics like jerk chicken, oxtail or curried goat.
Why is it called Rice & Peas Instead of Rice & Beans?
There is no deep reason as far as I can tell. In Jamaica, “peas” is a general term for beans, so red kidney beans (used in this dish) are simply called red peas. You’ll find a similar naming in dishes like red peas soup.
What Goes In To Jamaican Rice & Peas?
This dish is simple, but each ingredient adds its own brand of special:
Rice: Jasmine rice is my go-to, but any medium grain rice works.
Red kidney beans: Dark or light red kidney beans, canned or dried, both work.
Scallion, Thyme & Garlic: The triple three for adding the bold aroma and fresh flavor.
Pimento (all spice): Adds some warmth and subtle spice to the dish.
Coconut milk: Full-fat canned or fresh coconut milk creates the signature silkiness of the dish.
Traditional Stovetop vs Instant Pot
Traditionally, dried kidney beans are soaked overnight, then boiled until tender before it’s seasoned with aromatics and coconut milk, the washed rice is added and cooked until rice is tender. This stovetop version takes longer but delivers rich flavor.
For a quicker method, this recipe uses the Instant Pot (IP) to cut down cooking time while preserving all the same taste. See video below
How to Make Jamaican Rice & Peas in Instant Pot
Step 1: Cook the Beans
- Rinse the kidney beans and place them in the Instant Pot
- Add 2-3 cups of water, scallion, garlic, thyme, and pimento berries (place them in a cheese cloth for easy removal).
- Secure the lid and select ‘Bean/Chili’ mode or Manual Pressure Cook for 30 minutes
Step 2: Prep the Rice
- While the beans cook, rinse the rice in a strainer until the water runs clear. Set aside.
- Once beans are done, allow IP to naturally release for 5-7 minutes or manually release steam after 2-4 minutes.
Step 3: Combine & Cook the Rice
- Strain the water from the beans into a large measuring cup. Some of the liquid will be lost to steam, so top up with coconut milk until you have exactly 2 cups of liquid.
- Return the beans, bean liquid and aromatics to the Instant Pot. Add the washed rice, remaining coconut milk and salt.
- Lock the lid and select the ‘Rice’ setting OR Manual Pressure cook for 12 minutes.
Step 4: Fluff & Serve
- Let pressure release naturally (4-7 minutes) or quick release.
- Remove the scallion, thyme sprigs, garlic and pimento berries.
- Fluff the rice with a fork and serve hot!
How to Make Jamaican Rice & Peas on the Stovetop
- Soak dried kidney beans in water with garlic, scallion, thyme and pimento overnight. If using canned beans, skip this step.
- Add the beans and the water it was soaking in along with an additional 2-3 cups of water to a large pot. Bring to a boil and simmer, ensuring enough water to cover the beans, until beans are tender. This can take anywhere from 30 minutes to 75 minutes and will depend on how long your beans were soaked.
- Add coconut milk, washed rice and salt, then stir. Bring to a gentle boil.
- Cover and cook on low heat for about 20-25 minutes, or until rice is tender and liquid is absorbed.
- Remove from heat and let sit for 5 minutes before removing scallion, thyme, pimento and garlic.
- Fluff with a fork, serve hot and enjoy!
Tips for Jamaican Rice & Peas Success
Rinse the Rice: This prevents it from getting sticky or mushy.
Don’t Skip the Pimento (Allspice): It adds that signature Jamaican flavor.
Balance the Coconut Milk: Too much can make the rice overly creamy and wet, so use just enough for a firm and fluffy texture.
Turn Up The Heat: Want some heat? Add a whole scotch bonnet pepper while the rice cooks. Just don’t let it burst unless you love spicy food!
What to Serve with Jamaican Rice & Peas
Jamaican Rice & Peas pairs wonderfully with:
Jerk Chicken: Spicy, smoky and full of flavor.
Brown Stew Oxtail: Rich, slow-cooked goodness.
Sweet & Sour Shrimp: A touch of sweetness and hint of tang balances the spice
Storage & Reheating Tips
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Portion into freezer safe bags and store for up to 3 months.
Reheat: Add a splash of water or coconut milk and/or cover with a wet paper towel before microwaving to keep moist.
Jamaican Rice & Peas is more than just a side dish. Its a taste of culture and comfort. Whether you’re making it the traditional way or using the Instant Pot shortcut, this recipe guarantees rich, creamy and well seasoned rice every time.
Tried this recipe? Let me know in the comments! I’d love to hear how it turned out.
Easy Jamaican Rice & Peas
Equipment
- 6 Qt Instant Pot
Ingredients
- 1 cup of red kidney beans
- 2 cups of water
- 2-3 stalks of scallions
- 2-3 cloves of garlic
- 2-3 sprigs of thyme
- 4-5 pimento berries or 1/4 tsp ground all spice
- 2 cups jasmine or parboiled rice
- ¼ – ½ cup water (adjust as needed)
- ½ cup full fat coconut milk
- ½ tsp salt OR Adobo seasoning
Instructions
- Rinse beans and place in Instant Pot. Add the water, and 1/2 the aromatics i.e. scallion, garlic, thyme and pimento berries. Screw on IP lid and hit the ‘Bean/Chili’ setting (or set it to manual pressure cook for 30 mins).
- While beans are cooking wash rice under cold water in a strainer or in a pan, until water runs clear and set aside.
- When beans are finished, let steam naturally release (extra 5-7 minutes) OR manually release the steam (2-3 minutes).
- Add washed rice, coconut milk, additional aromatics and salt. Optionally: Strain the water from the beans into large measuring cup and discard the scallion thyme (see notes). Water will be slightly less (~¼ cup) than the 2 cups used (some of it will be lost to the steam released). Add the 1/4 cup of water and the coconut milk to the bean water. Return beans and liquid to the instant pot then stir in the washed rice, salt, remaining coconut milk.
- Cover and lock the lid and select the rice setting.
- When rice is finished let naturally release or release manually. Remove the aromatics i.e. scallion, thyme, garlic and pimento seeds. Use a fork to fluff.
- Serve and enjoy!