Quick Jamaican Rice and Peas (30-Minute Version)

Ingredients

• 15 oz can Red kidney beans (canned, with liquid) (Do not drain; use the liquid for color and flavor.)
• 13.5 oz can Coconut milk (canned) (Full-fat preferred for creaminess.)
• 1 cup Water (May adjust slightly depending on rice type.)
• 2 cloves Garlic (Minced.)
• 2 stalks Scallion (green onion) (Roughly chopped.)
• 4 sprigs Fresh thyme (Whole sprigs.)
• 1 whole Scotch bonnet pepper (Do not cut; add whole for flavor, remove before serving.)
• 1 tbsp Jerk seasoning (Store-bought or homemade.)
• 1 tsp All-purpose seasoning (Optional, for extra flavor.)
• 1 tsp Salt (To taste.)
• 1 tbsp Butter (Optional, for richness.)
• 1 tsp Sugar (Optional, for balance.)
• 3 cups Rice (purple, jasmine, basmati, or long grain) (Rinsed until water runs clear.)

Instructions

1. Prepare Ingredients

   Mince the garlic, chop the scallion, and rinse the rice in a colander or fine-mesh strainer under cold water until the water runs clear. Set aside.

   Time: PT5M

2. Start Beans and Garlic

   In a large pot, add the entire can of red kidney beans with its liquid, 1 cup water, and minced garlic. Cover and bring to a simmer over medium heat. Cook for 3-5 minutes until fragrant.

   Time: PT5M

3. Add Coconut Milk and Seasonings

   Add the coconut milk, scallion, thyme, whole scotch bonnet pepper, jerk seasoning, all-purpose seasoning (if using), salt, butter (optional), and sugar (optional) to the pot. Stir well. Taste and adjust salt if needed. Cover and simmer for 5 minutes to let the flavors infuse.

   Time: PT5M

4. Add Rice

   Add the rinsed rice to the pot. Stir gently to combine. Check that the total liquid is about 4.5 cups (1.5 cups liquid per 1 cup rice). Adjust with a little more water if needed.

   Time: PT2M

5. Boil and Steam Rice

   Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to the lowest setting. Cover tightly with a lid (and foil or plastic wrap under the lid for best results). Steam for 20 minutes, or until rice is tender and liquid is absorbed.

   Time: PT20M

6. Fluff and Serve

   Remove from heat. Discard thyme stems and scotch bonnet pepper. Fluff rice gently with a fork. Serve hot as a side or main dish.

   Time: PT1M

7. Cleanup

   Wash all used utensils, pot, cutting board, knife, and colander. Wipe down counters.

   Time: PT5M

Nutrition Facts

Calories

320

Protein

7g

Carbohydrates

56g

Fat

8g

Fiber

4g

Ingredient Substitutions

• Instead of Red kidney beans (canned, with liquid): Canned pigeon peas, Canned black beans
• Instead of Coconut milk (canned): Light coconut milk, Coconut cream (diluted)
• Instead of Garlic: 1/2 tsp garlic powder
• Instead of Scallion (green onion): Chives, Leek greens
• Instead of Fresh thyme: 1 tsp dried thyme
• Instead of Scotch bonnet pepper: Habanero pepper, 1/2 tsp hot sauce (for flavor, not authenticity)
• Instead of Jerk seasoning: All-purpose seasoning + 1/4 tsp ground allspice
• Instead of All-purpose seasoning: Seasoned salt, Extra jerk seasoning
• Instead of Butter: Vegan butter, Omit for vegan
• Instead of Sugar: Brown sugar, Omit
• Instead of Rice (purple, jasmine, basmati, or long grain): Any long-grain rice

Equipment Needed

• Large pot with lid
• Measuring cups and spoons
• Knife
• Cutting board
• Mixing spoon
• Colander or fine-mesh strainer
• Aluminum foil or plastic wrap (optional)

Critical Steps — Do Not Skip

• Rinse rice thoroughly to prevent sticky texture.
• Do not cut scotch bonnet unless you want extra heat.
• Measure liquid carefully for perfect rice texture.
• Do not uncover pot during steaming.

Chef Tips from the Video

• For extra aroma, bruise the scallion and thyme before adding.
• Covering the pot with foil or plastic wrap under the lid helps trap steam for fluffier rice.
• Let the rice sit covered for 5 minutes after cooking before fluffing.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portions for up to 2 months. Thaw and reheat gently.

Room temperature: Safe for up to 2 hours; refrigerate promptly.

Make-Ahead Tips

• Rice and peas can be made a day ahead and reheated gently with a splash of water.
• Freeze leftovers in single-serve portions for quick meals.