Fluffy, fragrant, and infused with coconut, thyme, and allspice—Jamaican rice and peas is a must-have side that brings bold island flavor to any meal.
Serves
4 – 6 people
Prep Time
10 minutes (+ soaking optional)
Cook Time
45 – 60 minutes
Ingredients
- 2 cups long grain / basmati white rice (washed)
- 1 can (400ml) coconut cream
- 1 cup water (adjust if needed)
- 1 cup dried black-eyed peas
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2–3 sprigs fresh thyme
- 2 spring onions (scallions), chopped
- 1 whole Scotch bonnet pepper
- 1 tsp allspice (pimento seeds or powder)
- 1 tsp salt (or to taste)
- 1 tbsp butter (optional)
Method
- Soak the dried peas in water for 4–8 hours or overnight to reduce cooking time.
- Drain and add peas to a pot with fresh water. Boil for 20–30 minutes (or until tender but not mushy).
- Add coconut milk, onion, garlic, thyme, spring onions, allspice, and salt to the peas and liquid. Bring to a gentle boil.
- Drop in the whole pepper and simmer for 5 minutes to infuse flavour.
- Stir in the washed rice. Liquid should just cover the rice (top up with water if needed).
- Reduce heat to low, cover tightly, and cook for 15–20 minutes until the liquid is absorbed.
- Remove the Scotch bonnet, add butter (optional), fluff, and let it rest for 5 minutes before serving.
Tips
- The pea cooking liquid = flavour base, don’t throw it away.
- Keep peas slightly firm before adding rice (they’ll cook more).
- Don’t burst the Scotch bonnet unless you want it spicy.
- Letting it rest gives you that perfect fluffy texture.
- Pair your rice and peas with: Jerk chicken or BBQ chicken, Brown stew chicken or stew beef, Curry goat, Fried plantain and Steamed cabbage or coleslaw.
