Jamaican rice and peas

Jamaican rice and peas


8 people made this

About this recipe: Traditional Jamaican rice and peas (well kidney beans).

SloeWolf Hertfordshire, England, UK

Serves: 4 

  • 100g dried kidney beans
  • 500ml water
  • 250ml chicken stock
  • 100g creamed coconut
  • 1 tsp thyme leaves
  • 1/4 tsp ground allspice
  • 1 spring onion, sliced
  • 1/4 cup white onion
  • 1 clove garlic, minced
  • 1/2 tsp black pepper
  • 3/4 tsp salt
  • 1/2 tsp dark brown soft sugar
  • 225g white rice

Prep:15min  ›  Cook:2hr  ›  Extra time:55min  ›  Ready in:3hr10min 

  1. Prepare kidney beans: Soak overnight or boil for 3 minutes and let sit for one hour off heat.
  2. Drain and rinse beans, put in pot with water, stock and creamed coconut. Cook for about 1 1/2 hours till beans are creamy and soft.
  3. Add remaining ingredients and cook until rice is tender, about 20 to 30 minutes.

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Reviews (2)


Altered ingredient amounts. You might want to reduce the stock and water a tad and add them as u go, that way its a dryer dish. - 12 Mar 2010


Something else. you can add smoked bacon diced or a pigs tail when you add the rice for a nice porky floavour and it makes it more of a one pot meal - 20 Oct 2008

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