Pansy's Kitchen

Pansy’s Jamaican Rice and Peas

Pansy’s Jamaican Rice and Peas

Introduction

Pansy’s Jamaican Rice and Peas is a flavorful Caribbean-inspired side dish made with tender rice, red kidney beans, creamy coconut milk, fresh thyme, green onions, garlic, and warm seasonings. Despite the name “peas,” Jamaican rice and peas is commonly prepared with beans such as kidney beans or pigeon peas. This comforting dish pairs beautifully with jerk chicken, stewed meats, seafood, or vegetables.

Ingredients

  • 2 cups long-grain white rice
  • 1 can (15 ounces) red kidney beans, drained and rinsed
  • 1 can (13.5 ounces) unsweetened coconut milk
  • 1½ cups chicken broth or water
  • 3 green onions, lightly crushed or chopped
  • 3 cloves garlic, minced
  • 4–5 sprigs fresh thyme
  • 1 whole Scotch bonnet pepper
  • 1 teaspoon ground allspice
  • ½ teaspoon black pepper
  • 1 teaspoon salt, or to taste
  • 1 tablespoon butter
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

Directions

  1. Rinse the rice under cool running water several times until the water becomes mostly clear. Drain well.
  2. In a medium-to-large pot, combine the coconut milk, chicken broth or water, kidney beans, green onions, garlic, thyme, allspice, black pepper, salt, onion powder, and garlic powder.
  3. Add the whole Scotch bonnet pepper to the pot. Do not cut or break the pepper if you want the flavor without making the rice extremely spicy.
  4. Bring the mixture to a gentle boil over medium heat.
  5. Stir in the rinsed rice and butter.
  6. Allow the mixture to return to a gentle simmer, then reduce the heat to low and cover the pot tightly with a lid.
  7. Cook for approximately 20–25 minutes, or until the rice is tender and has absorbed the liquid. Avoid repeatedly lifting the lid while the rice cooks.
  8. Remove the pot from the heat and let the rice rest, covered, for about 10 minutes.
  9. Carefully remove the Scotch bonnet pepper, thyme stems, and any large pieces of green onion if desired.
  10. Fluff the rice gently with a fork and serve warm.

Recipe Information

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Rest Time: 10 minutes
  • Total Time: About 45 minutes
  • Servings: 6–8

Pansy’s Tips

Keep the Scotch bonnet pepper whole while the rice cooks. It adds its distinctive aroma and flavor without releasing as much heat as a chopped pepper. Be careful not to accidentally break the Scotch bonnet when stirring or removing it. Rinsing the rice before cooking removes excess surface starch and helps keep the finished rice from becoming overly sticky. For an even more traditional variation, pigeon peas can be used instead of kidney beans. After adding the rice, keep the heat low and resist lifting the lid repeatedly. The trapped steam helps cook the rice evenly.

Serving & Storage

Serve Pansy’s Jamaican Rice and Peas alongside Pansy’s Jamaican Jerk Chicken, curry chicken, brown stew chicken, seafood, cabbage, fried plantains, or grilled vegetables. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat thoroughly before serving. For longer storage, cool the rice promptly and freeze it in freezer-safe containers for up to 2 months. Thaw in the refrigerator and reheat until steaming hot.