Jamaican Peas and Rice Recipe with Coconut Milk (Vegetarian)

This Jamaican peas and rice recipe makes fragrant, tender grains with creamy coconut milk, savory beans, thyme, and allspice. It uses canned cooked beans, so the dish comes together in one pot without soaking or boiling dried peas.

Use long-grain white rice and a total of 3 cups liquid for 2 cups rice, a 1:1.5 rice-to-liquid ratio. The recipe yields about six servings and works with kidney beans or pigeon peas.

Jamaican Peas and Rice Recipe Ingredients

2 cups long-grain white rice, rinsed until the water runs mostly clear and well drained
1 can (15 ounces) cooked kidney beans, drained and rinsed, or the same quantity of canned pigeon peas
1 1/2 cups unsweetened full-fat coconut milk, stirred before measuring
1 1/2 cups low-sodium vegetarian stock
1/2 medium yellow onion, finely diced
2 garlic cloves, minced
2 scallions, sliced, with the white and green parts separated
4 fresh thyme sprigs, or 1 teaspoon dried thyme
6 allspice berries, lightly cracked, or 1/2 teaspoon ground allspice
1 whole Scotch bonnet pepper, optional
1 tablespoon neutral oil
1 teaspoon kosher salt, adjusted for the saltiness of the stock

Use canned beans rather than dried beans for this method. Dried beans require separate soaking and cooking before they can be added. Keep the Scotch bonnet whole for gentle flavor without much heat; pierce it once for a hotter result.

Build the Cooking Liquid for a Jamaican Rice Recipe

For a balanced Jamaican rice recipe, build the seasoned liquid before adding the rice. Heat the oil in a heavy, wide saucepan or Dutch oven over medium heat. Add the onion and the white parts of the scallions. Cook for 3 minutes, until softened but not browned.

Add the garlic and cook for 30 seconds. Pour in the coconut milk and vegetarian stock. Stir in the thyme, allspice, salt, and the whole Scotch bonnet, if using. Add the drained beans and bring the mixture to a gentle simmer.

Let the liquid simmer uncovered for 4 to 5 minutes. This warms the beans and allows the herbs and spices to perfume the coconut base. Taste the liquid before adding the rice. It should taste slightly more seasoned than you want the finished dish because the rice will absorb the salt.

Simmer the Rice and Peas

Stir the rinsed rice into the simmering coconut and bean mixture. Scrape the bottom once so no grains remain stuck together.
Bring the pot back to a gentle boil, then reduce the heat to low. The liquid should barely bubble around the edges.
Cover tightly and simmer for 18 to 22 minutes. Do not stir or repeatedly lift the lid, since escaping steam can leave the rice undercooked.
Check the rice near 18 minutes. It is ready when the grains are tender, the liquid has disappeared, and small steam holes appear across the surface.

The correct finished texture has separate, distinct grains rather than a wet or sticky mass. If the rice is still firm but the pot looks dry, sprinkle in 2 tablespoons hot vegetarian stock, cover, and cook for 3 to 5 minutes longer. If liquid remains after 22 minutes, continue cooking uncovered for 2 to 3 minutes, watching closely so the bottom does not catch.

Rest and Serve: Jamaican Rice Recipes

Turn off the heat and leave the pot covered for 10 minutes. This rest lets the remaining steam finish the rice and helps each grain firm up. Removing the lid too soon can make the surface wet while the center remains unevenly cooked.

Discard the thyme stems, allspice berries, and Scotch bonnet. Fluff the rice and beans gently with a fork, lifting from the bottom rather than stirring forcefully. Taste and add a little salt if needed. Scatter the reserved scallion greens over the top.

Among Jamaican rice recipes, this vegetarian version pairs especially well with roasted vegetables, sautéed greens, fried plantain, or a crisp cabbage slaw. Serve it hot while the coconut aroma is strongest.