Jamaican Rice and Peas

Jamaican Rice And Peas

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J. White Harris


This rice and peas has the taste of the Caribian.


★★★★★ 1 vote

6 to 8
10 Min
1 Hr
Stove Top


  • 1 c
    dried black eyed peas
  • 2 clove
  • 3 c
  • 1 can(s)
    13-1/2 ounces unsweetened coconut milk
  • 2 sprig(s)
  • 2
    scallions, trimmed
  • 1
    scotch bonnet or habanero chile
  • 2 tsp
  • 1/2 tsp
    black pepper
  • 2 c
    long grain white rice

How to Make Jamaican Rice and Peas


  1. Soak black eyed peas, drain, put in a pot with 3 cups water and chopped garlic.
  2. Bring to a boil, then reduce the heat to low and simmer, covered, until the beans are almost tender, about 40 minutes.
  3. Stir in: coconut milk, thyme, scallions, chile pepper, salt and pepper. Bring to a boil.
  4. Stir 2 cups long grain white rice and return to a boil.
  5. Stir once. Reduce the heat to low, cover, and simmer until the rice is tender and has absorbed the liquid, about 20 minutes.
  6. Remove from the heat and let stand, covered, 10 minutes. Remove the thyme sprigs, scallions, and chile pepper, and fluff with a fork before serving.

Printable Recipe Card

About Jamaican Rice and Peas

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Caribbean
Dietary Needs: Vegetarian

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