Jamaican Rice & Peas

A staple food in Jamaica is rice and peas. Served alongside almost every one of their traditional food dishes. From stewed oxtail, curry goat, brown stew chicken... the list goes on. For Caribbean cooking this recipe is a must in your recipe arsenal.


2 c Dark Red Kidney Beans, dried (re-hydrated, cooked)

1 ea 12 oz can Coconut Milk

2-1/2 c Water

2 ea Vegan Bouillon Cubes

1 ea Scotch Bonnet Pepper (2 ea optional)

3 ea Scallions, fresh (cleaned, cut into 1/3's lengthwise)

4-6 Thyme Sprigs

4 ea Garlic (large cloves, smashed)

2 c Jasmine Rice

Sea Salt tt

Black Pepper tt


-Cutting Board

-Chef’s Knife

-Kitchen Towel

-Measuring Cups

-Measuring Spoons

-Can Opener

-Cooking Spoon

-Large Pot w/ Lid

-Large Bowl

-Tasting Spoon

-Serving Plate/Bowl

Add kidney beans to large pot on medium high heat along with water and coconut milk. Add scallions, thyme, scotch bonnets, garlic, and bouillon. Bring to a boil. Taste for flavor adjustments. Add salt and pepper.

*Trynot under salt your rice or your rice will come out bland. Your cooking liquid should be "just salty" before you add in your rice. Taste your liquid and if it is perfectly seasoned and needs no more salt... add an additional 1/2 teaspoon of sea salt. Taste it and it should be, what I call, 'just salty".

Add rice and bring to a boil. Taste once more for flavor adjustments. Turn heat down to low. Cover with lid and allow rice to cook for approximately 20 minutes.

Uncover, remove thyme, peppers, garlic cloves, and scallions. Mix and fluff rice. Serve.

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