Side Dish
Jamaican Rice and Peas with Thyme and Scallions
Original name: Rice and Peas with Thyme and Scallions
About this dish
Rice and peas is a cornerstone of Jamaican Sunday dinners, made with red kidney beans (or gungo peas) and rice simmered in coconut milk, thyme, and scallions. In Jamaica, 'peas' often refers to beans, and this dish is traditionally served alongside jerk chicken, oxtail, or curry goat.
The coconut milk infuses the rice with a subtle sweetness, while fresh thyme and scallions add an earthy, aromatic depth. It's a simple, satisfying side that's also hearty enough to stand on its own with a side of fried plantains.
Ingredients
UK and US measurements are both included for every recipe.
long-grain white rice (such as jasmine or basmati)
grain400 g
Imperial measurement: 2 cups
canned red kidney beans, drained and rinsed
protein400 g
Imperial measurement: 1 can (15 oz)
full-fat coconut milk
liquid400 ml
Imperial measurement: 1 can (13.5 oz)
water
liquid240 ml
Imperial measurement: 1 cup
scallions, finely chopped (white and green parts separated)
vegetable4 stalks
fresh thyme sprigs
herb4 sprigs
garlic cloves, minced
vegetable2 cloves
ground allspice
spice1/2 tsp
salt
seasoning1 tsp
freshly ground black pepper
seasoning1/4 tsp
vegetable oil
fat1 tbsp
Method
Rinse the rice
PT2MPlace the rice in a fine-mesh strainer and rinse under cold running water until the water runs clear, about 1 minute. This removes excess starch and helps keep the grains separate.
Sauté aromatics
PT2MIn a medium Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the white parts of the scallions, garlic, and thyme sprigs. Cook, stirring, until fragrant, about 1 minute.
Add liquids and seasonings
PT2MPour in the coconut milk and water. Stir in the allspice, salt, and black pepper. Bring to a gentle simmer.
Add rice and beans
PT25MStir in the rinsed rice and drained kidney beans. Return to a simmer, then reduce the heat to low, cover, and cook until the rice is tender and the liquid is absorbed, about 25 minutes.
Rest and fluff
PT10MRemove from heat and let rest, covered, for 10 minutes. Uncover, discard the thyme sprigs, and fluff the rice with a fork. Garnish with the green parts of the scallions before serving.
Equipment
- Dutch oven or heavy-bottomed pot with lid
- Fine-mesh strainer
- Fork
- Measuring cups and spoons
Nutrition facts
Tips
- For the most authentic flavor, use full-fat coconut milk—light versions dilute the richness that makes this dish sing.
- If you prefer a spicier kick, add a whole Scotch bonnet pepper to the pot while cooking, but keep it intact to avoid overwhelming heat.
- Day-old rice and peas taste even better the next day as the flavors meld—reheat gently with a splash of water or coconut milk.
- To make this a complete one-pot meal, stir in a few cups of shredded callaloo or spinach during the last 5 minutes of cooking.
Serving suggestions
- Serve alongside jerk chicken, oxtail, or curry goat for a classic Jamaican Sunday dinner.
- Pair with fried plantains, a fresh tomato salad, or avocado slices.
- For a vegetarian main, top with a dollop of vegan yogurt and extra scallions.
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Recipe by
Aaliyah Campbell
Specialises in Jamaican cuisineAaliyah learned jerk chicken from her uncle in Kingston and hasn't looked back. Her secret is burning the scotch bonnets just a little.
Describe yourself in three words: Laid-back but fiercely protective of proper spice levels.