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Jamaican Rice and Peas

These Jamaican Rice and Peas are very easy to make, using simple ingredients. It is packed with flavor, a under 30 minute meal that even pickiest kids will eat and which is really budget friendly and filling. No one would ever gues it is naturally vegan.

Simple list of ingredients for this vegan recipe.

Rice is a staple for me: cheap, filling, versatile and delicious like in this Cajun Red Beans and Rice or my Rice and Beans Quesarito.

If you’re looking for more rice recipes look no further just use the search  bar.

Type “rice” and get many more easy ideas that the whole family can count on.

Onions and garlic are roasted for these Jamaican Rice and Beans.

When you look at the pictures, you might wonder, why is it called rice and peas?

But where are the peas?

This is simply because beans are known as peas in the Caribbean.

Cooking the rice separately in coconut milk.

Reasons to make these Jamaican Rice and Peas

This recipe is super easy, just take a look at the step by step pictures. It is also inexpensive, filling, totally satisfying.

Also flavorful thanks to the use of authentic spices.

Even picky eaters will love this, and it’s even ready in under 30 minutes.

Mixing beans and onions with the spices.

What you need for this Jamaican Rice and Peas recipe

  • rice
  • kidney beans
  • ground all spice
  • garlic
  • coconut milk
  • onions

Optional add:

  • scallions
  • thyme

Finally the rice and the spiced beans are combined in a pot.

How to make Jamaican Rice and Peas

In a pot, bring the coconut milk to a boil. Add the rice, season with salt and pepper, and cook according to the manufacturer’s directions. Pro tip: If your rice is too thick after cooking, rinse it with a bit of water.

Next, heat a pan or casserole. Add a bit of coconut oil, olive oil, or simply use a splash of vegetable broth, if you don’t use any oil. Add onions and minced garlic, fry them for around 5 minutes until lightly browned. Now add kidney beans, ground all spice, season with salt and pepper.

Finally mix with rice and with optional scallions and thyme, serve in bowls or on plates.

Closeup view of the Jamaican Rice and Beans.

It makes an easy weeknight meal which comes together really fast a keeper not only for lunch, dinner, also saved for meal prep.

Pro tip: big batch cooking

Double or triple the recipe for make ahead meals, it will reheat great on the stove or microwave.

Also, if you’re sensitive to heat, please make sure to scale the ground all spice down, use 1/2 tsp, or 1/4 tsp.

Easy and satisfying: these Jamaican Rice and Peas are easy to make and budget friendly. Naturally vegan, a keeper that everyone will count on not only for lunch, dinner also great for meal prep. #vegan #dairyfree #glutenfree #vegetarian #contentednesscooking #dinner #lunch #jamaicanriceandpeas #30minutemeals #mealprep

Try these Jamaican Rice and Peas, and let me know how it goes.

It’s so easy to show off your results on Instagram or Facebook.

Cheers, Florian.

Jamaican Rice and Peas

Jamaican Rice and Peas

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

These Jamaican Rice and Peas are very easy to make, using simple ingredients. It is packed with flavor, a under 30 minute meal that even pickiest kids will eat and which is really budget friendly and filling. No one would ever gues it is naturally vegan.

Ingredients

  • 2.5 cups coconut milk
  • 1/2 cup onions, diced
  • 4 cloves garlic
  • 1 15 oz can kidney beans
  • 1 cup white rice, uncooked
  • 1 tsp ground all spice
  • salt, pepper to taste

Optional:

  • 1/3 cup scallions, chopped
  • 1/2 tsp thyme

Instructions

  1. In a pot, bring the coconut milk to a boil. Add the rice, season with salt and pepper, and cook according to the manufacturer's directions. Pro tip: If your rice is too thick after cooking, rinse it with a bit of water.
  2. Next, heat a pan or casserole. Add a bit of coconut oil, olive oil, or simply use a splash of vegetable broth, if you don't use any oil. Add onions and minced garlic, fry them for around 5 minutes until lightly browned. Now add kidney beans, ground all spice, season with salt and pepper.
  3. Finally mix with rice and with optional scallions and thyme, serve in bowls or on plates.
Nutrition Information:
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 250Total Fat: 6.7gSaturated Fat: 5.5gTrans Fat: 0gUnsaturated Fat: 0.8gCholesterol: 0mgSodium: 5.8mgCarbohydrates: 39.3gFiber: 7.3gSugar: 1.7gProtein: 11.5g
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