Despite the name, the "peas" in rice and peas are usually red kidney beans (gungo/pigeon peas are used around Christmas). The dish is built on coconut milk, which gives it a faint sweetness and rich aroma. It's the essential partner to jerk chicken, curry goat, and brown stew.

Ingredients

  • 2 cups long-grain rice, rinsed
  • 1 cup dried red kidney beans (or 1 can, drained)
  • 1 can (400ml) coconut milk
  • ~3 cups water
  • 3 scallions, crushed
  • 3 sprigs fresh thyme
  • 3 cloves garlic
  • 1 tsp ground pimento (or 6 whole berries)
  • 1 whole scotch bonnet (kept whole)
  • 1 tsp salt

Method

  1. If using dried beans, soak overnight, then boil in fresh water until almost tender — about 1 hour. (Canned beans skip this step.)
  2. To the beans and their cooking liquid, add the coconut milk, enough water to make roughly 4 cups of liquid total, scallion, thyme, garlic, pimento, salt and the whole scotch bonnet. Bring to a boil.
  3. Stir in the rinsed rice. The liquid should sit about 1 cm above the rice. Bring back to a boil.
  4. Cover tightly, reduce to the lowest heat, and steam 20–25 minutes without stirring, until the liquid is absorbed and the rice is tender.
  5. Carefully remove the whole scotch bonnet (don't burst it). Fluff with a fork and serve.

🥥 The golden rule

Don't lift the lid or stir while it steams — that's how you get separate, fluffy grains instead of mush. And never burst the scotch bonnet unless you want serious heat.

Sunday dinner, every time

No Jamaican Sunday dinner is complete without rice and peas. Confusingly to outsiders, the "peas" are actually red kidney beans (or gungo/pigeon peas around Christmas), and the magic ingredient is coconut milk, which turns plain rice into something fragrant and faintly sweet.

It's the quiet anchor of the plate — the thing every stew, curry and jerk is served over.

Ingredient notes & substitutions

  • Red kidney beans — dried and soaked give the best flavour, but canned work in a hurry. Gungo (pigeon) peas are the festive version.
  • Coconut milk — full-fat, and essential; it's what makes it rice and peas rather than just rice and beans.
  • Scotch bonnet — dropped in whole for aroma; remove before it bursts.
  • Thyme, scallion, pimento & garlic — the seasoning that lifts it.

🔥 Pro tips

Cook the beans until almost tender first, then use their cooking liquid plus coconut milk as the liquid for the rice — this is where the flavour lives. Add a whole scotch bonnet for perfume, but don't let it burst. Once the rice goes in, resist stirring: let it steam undisturbed so the grains stay separate.

Common mistakes to avoid

  1. Mushy rice. Too much liquid or too much stirring — measure your liquid and leave it alone.
  2. Bland pot. It needs thyme, pimento, salt and that whole scotch bonnet.
  3. Bursting the scotch bonnet. That dumps raw heat into the whole pot — keep it intact.

What to serve with rice and peas

Storage & reheating

Rice and peas keeps in the fridge for up to 4 days. Reheat with a splash of water (or in the microwave under a damp paper towel) to bring back the moisture. It freezes well too — portion it flat for quick weeknight sides.

Rice and peas FAQ

What are the "peas" in rice and peas?

Despite the name, they're red kidney beans — or gungo (pigeon) peas, especially at Christmas. Jamaicans call beans "peas."

Can I use canned beans?

Yes. Canned kidney beans save time; just add them with their liquid plus coconut milk. Dried beans give slightly deeper flavour.

Is coconut milk necessary?

It's what defines the dish. Without it you have rice and beans, not rice and peas. Full-fat coconut milk is best.

Why is my rice mushy?

Usually too much liquid or stirring while it steams. Measure carefully and leave the pot undisturbed once the rice is in.

What do you serve rice and peas with?

Almost any Jamaican main — jerk chicken, oxtail, curry goat, brown stew chicken or fish.