Jamaican rice and peas with coconut milk and thyme

Jamaica · Jamaican

Jamaican Rice and Peas

Jamaican-style rice with beans, coconut milk, thyme and gentle spice.

  • Jamaican
  • 45 min total time
  • 4 base servings
  • 1 version

Country

Jamaica

Cuisine

Jamaican

Servings

4 servings

Prep

10 min

Cook

35 min

Total

45 min

1 version

Makes 4 servings.

Let the rice rest covered for 5 minutes before fluffing.

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Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 4 servings

Version

Active version: Classic

Allergens & avoidances

0 compatible options

Adaptation status

Servings: 4 · Version: Classic · Check ingredients below

Always check ingredient labels and cross-contamination warnings.

Classic

Jamaican-style rice with beans, coconut milk, thyme and gentle spice.

This version is plant-based.

Version

  • Vegan

Contains

  • No listed allergens for this variant.

Ingredients

  • 320 g long-grain rice
  • 300 g cooked red kidney beans
  • 300 ml coconut milk
  • 360 ml water
  • 120 g onion, chopped
  • 2 garlic cloves, minced
  • 4 g fresh thyme
  • 1 g ground allspice
  • 6 g fine salt

Cooking method

Pan

  1. Cook aromatics

    Cook onion and garlic in a little oil until soft.

  2. Build the pot

    Add beans, coconut milk, water, thyme, allspice and salt.

  3. Add rice

    Stir in rice, bring to a gentle boil, then lower heat.

  4. Finish

    Cover and cook until rice is tender, then rest 5 minutes and fluff.

Frequently asked questions

Can I use canned beans?

Yes. Drain and rinse them, then add directly to the pot.

Is coconut listed as tree nuts here?

No. This recipe does not classify coconut under supported allergen keys.

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