You cannot walk into any self-respecting Jamaican restaurant without seeing rice and peas on the menu. This quintessential side goes with any main dish in Jamaican cuisine. Fluffy and moist, it has a savory creaminess that comes from the use of aromatics like garlic and onion, in addition to coconut milk. Rice and peas is a perfect match for classic Jamaican dishes like curry chicken or oxtail stew. It also pairs well with the beloved jerk chicken and even vegetable dishes like callaloo (a Jamaican type of sautéed spinach). However you pair it, it makes any Caribbean meal complete.
Authentic rice and peas uses beans and not what you'd probably think of-green peas-unless of course you use pigeon peas instead of beans, which would be a great option. The beans that are usually used are red kidney beans. If you don't like either of these beans, black beans work here as well. If you're partial to using dried beans, soak them overnight, then boil in salted water until tender, and use 2 cups cooked beans in this recipe.
Looking for more rice side dishes? Try jollof rice, classic fried rice, or French onion rice.
Have you tried this recipe? Let us know in the comments what you think.
Yields: 6-8 servings
Prep Time: 20 mins
Total Time: 45 mins
neutral or coconut oil
unsalted butter
small yellow onion, finely chopped
Scotch bonnet pepper or habanero chile, seeded and finely chopped
scallions, finely chopped
cloves garlic, finely chopped
fresh sprigs thyme
bay leaves
whole clove
ground allspice or 4 whole dried allspice berries
(15.5-oz.) can red kidney beans, drained and rinsed
full-fat coconut milk
water or low-sodium vegetable or chicken broth
kosher salt, plus more
freshly ground black pepper, plus more
long-grain white rice, rinsed
© PHOTO: RACHEL VANNI; FOOD STYLING: BROOKE CAISONJamaican Rice And Peas