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Jamaican Peas and Rice

Delicious Jamaican Peas and Rice with Coconut Goodness

Experience the vibrant taste of Jamaican Peas and Rice, a flavor-packed side dish made with coconut milk.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Jamaican
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice and Beans
  • 2 tablespoons Coconut Oil Adds authentic coconut flavor; substitute with vegetable or avocado oil if needed.
  • 1 medium Yellow Onion Provides sweetness and depth; shallots can be used for a milder taste.
  • 1 teaspoon Allspice Essential for Caribbean flavor; brings warm, aromatic notes.
  • 1 teaspoon Thyme (Fresh/Dried) Introduces herbal notes; fresh is best, but dried will work.
  • 1 piece Bay Leaf Imparts subtle earthiness; remove before serving.
  • 1 piece Scotch Bonnet Pepper Offers heat and fruity notes; substitute with habanero or omit for milder dish.
  • 1.5 cups Jasmine Rice The base for structure; avoid substituting with brown or short grain rice.
  • 1 can Black Beans Adds fiber and protein; use canned for convenience or cooked dried beans.
  • 1 can Canned Coconut Milk Delivers creaminess and richness; shake well before using.
  • 1 cup Water Adjusts consistency; chicken or vegetable stock can add more flavor.
  • to taste Salt Essential seasoning; adjust according to your taste.
  • to taste Black Pepper Essential seasoning; adjust according to your taste.
  • to taste Scallions Freshness and crunch to finish; chives can be a good substitute.

Equipment

  • medium saucepan

Method
 

Step-by-Step Instructions
  1. Heat the coconut oil in a medium saucepan over medium-high heat until shimmering, about 1-2 minutes.
  2. Add diced yellow onion to the oil and sauté for about 5 minutes until translucent and fragrant.
  3. Stir in the allspice, thyme, and bay leaf, cooking for an additional 30 seconds to 1 minute.
  4. Carefully add the Scotch Bonnet pepper and jasmine rice to the pot, stirring to coat the rice.
  5. Introduce the black beans, coconut milk, and water to the pot, seasoning with salt and black pepper.
  6. Bring to a rolling boil over high heat, then reduce to low, cover, and cook for 10 minutes.
  7. Remove from heat, keep covered, and let sit for another 10 minutes.
  8. Remove bay leaf, thyme sprig, and Scotch Bonnet if used, fluff with a fork, and sprinkle with scallions.

Nutrition

Serving: 1cupCalories: 280kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 10gMonounsaturated Fat: 2gSodium: 300mgPotassium: 450mgFiber: 7gSugar: 1gVitamin A: 20IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Feel free to get creative with ingredients to match your taste preferences. This dish is versatile and can easily be adapted!

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