Jamaican Rice and Peas

Jamaican Bliss: Authentic Jamaican Rice and Peas Extravaganza

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Embark on a culinary journey to the vibrant heart of Jamaica with our Authentic Jamaican Rice and Peas recipe. Immerse yourself in the soulful flavors of jasmine rice, creamy coconut milk, and the fiery kick of Scotch bonnet pepper. This dish, a staple in Jamaican cuisine, is a celebration of bold spices and harmonious textures that dance together in a symphony of taste. Join us as we unravel the secrets to creating this Jamaican masterpiece that encapsulates the warmth and spirit of the Caribbean.


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  • 2 cups uncooked jasmine rice
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 3 green onions, chopped
  • 3 sprigs fresh thyme leaves
  • 1 (28 ounce) can kidney beans, drained
  • 2 cups chicken stock
  • 1 (14 ounce) can coconut milk
  • 1 Scotch bonnet pepper, stemmed
  • 1 tablespoon salt
  • 1 teaspoon brown sugar
  • 1 teaspoon ground black pepper
  • 1 teaspoon red pepper flakes
  • ½ teaspoon ground allspice
  • ½ teaspoon cayenne pepper


Step 1: Rice Prelude

Rinse the jasmine rice under cold water until the water runs clear, ensuring the grains are clean and ready for the flavorful journey.

Step 2: Aromatics Infusion

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add minced garlic, chopped green onions, and fresh thyme leaves, allowing their aromas to infuse the oil.

Step 3: Bean Unity

Add the drained kidney beans to the pot, stirring them into the aromatic base and creating a canvas for the rice and peas.

Step 4: Stock Symphony

Pour 2 cups of chicken stock into the pot, bringing a rich and savory undertone that enhances the overall flavor profile.

Step 5: Coconut Elegance

Open the can of coconut milk and add it to the pot, allowing the luscious creaminess to envelop the ingredients.

Step 6: Fiery Essence

Introduce the Scotch bonnet pepper to the pot, letting its fiery essence meld with the other ingredients. For a milder version, leave the pepper whole; for more heat, slice or pierce it.

Step 7: Seasoning Bliss

Sprinkle salt, brown sugar, ground black pepper, red pepper flakes, ground allspice, and cayenne pepper into the pot, ensuring a robust seasoning that captures the essence of Jamaican spices.

Step 8: Rice Fusion

Add the rinsed jasmine rice to the pot, gently stirring it into the flavorful mixture, allowing the rice to absorb the aromatic liquid.

Step 9: Simmer Serenade

Bring the pot to a gentle simmer, then reduce the heat to low, cover, and let the ingredients meld and the rice absorb the flavors. This should take approximately 15-20 minutes.

Step 10: Scotch Bonnet Removal

Remove the Scotch bonnet pepper before serving, ensuring the dish retains its spiciness without overwhelming the palate.

Step 11: Fluff and Serve

Once the rice is tender and has absorbed the liquid, fluff it with a fork, allowing the grains to separate, and serve the Jamaican Rice and Peas with a sense of Caribbean flair.

Cook Notes and Variations:

Cook Notes:

  • Be cautious when handling Scotch bonnet peppers; consider using gloves to prevent irritation, and avoid touching your face.
  • Adjust the quantity of Scotch bonnet pepper and red pepper flakes based on your spice tolerance.


  1. Pigeon Pea Paradise: Substitute kidney beans with pigeon peas for a delightful variation on the classic recipe.
  2. Coconut Creaminess: Enhance the coconut flavor by adding a splash of coconut cream towards the end of the cooking process.

Keto and Low-Carb Versions:

Keto Version:

Replace the jasmine rice with cauliflower rice for a low-carb alternative. Adjust the quantity of coconut milk and beans to fit your keto goals.

Low-Carb Version:

Limit the amount of jasmine rice used, and opt for a reduced-carb bean alternative. Ensure the coconut milk used is low in carbs.

Frequently Asked Questions (FAQs):

Q1: Can I use another type of rice for this recipe? A1: While jasmine rice is traditional, you can use long-grain white rice or brown rice if preferred.

Q2: How do I adjust the spice level? A2: For a milder version, use less Scotch bonnet pepper or omit it entirely. Adjust the red pepper flakes to control the overall heat.

Q3: Can I make this dish ahead of time? A3: Absolutely! Prepare the Jamaican Rice and Peas ahead and reheat it gently on the stovetop or in the microwave.

Q4: What can I serve with Jamaican Rice and Peas? A4: It pairs well with Jamaican Jerk Chicken, grilled fish, or any protein of your choice.

Q5: Can I freeze leftovers? A5: While the texture of the rice may change slightly upon freezing, you can freeze leftovers for up to one month.

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As you indulge in the warmth of the Jamaican Rice and Peas, you’re not just savoring a dish; you’re immersing yourself in the rich culture and flavors of Jamaica. This recipe, with its aromatic spices, creamy coconut milk, and fiery Scotch bonnet pepper, captures the essence of Caribbean cuisine. So, let the tropical aromas transport you to the sun-kissed shores, gather around the table with friends and family, and relish the satisfaction of creating a dish that transcends borders. The Jamaican Rice and Peas – where spice meets comfort in a symphony of taste that resonates with the spirit of the Caribbean.


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