Jamaican-Rice-and-Peas petitstresors

Jamaican Rice and Peas

Aromatic & Flavourful Jamaican Coconut Rice

Infused with fragrant thyme, warming allspice, and a subtle heat from fresh chili, this coconut-infused rice is the ideal side for Caribbean-inspired dishes like Jerk Chicken or Fish. Pair it with a refreshing Jamaican slaw for a complete tropical meal!

Why Bake It?

While traditionally cooked on the stovetop, baking is a hassle-free method that guarantees fluffy, evenly cooked rice with no risk of burning. Once you try it, you’ll never go back!

Jamaican Rice and Peas (kidney Beads)

Fragrant Jamaican Coconut Rice
Rich with the aromas of thyme, warm allspice, and a gentle kick of chili, this creamy coconut-infused rice is the perfect companion to Caribbean favourites like Jerk Chicken or Fish. Complete the tropical feast with a crisp and refreshing Jamaican slaw!

Author
Andrew Harrington
Prep Time
10 minutes
Cook Time
45 minutes
Servings
6
Category

Main Meal

Cuisine

Caribbean, Jamaican, Tropical

Ingredients

  • 3 x tbsp unsalted butter (or 2 tbsp Vegetable/Olive oil)
  • 2 x garlic cloves, finely minced
  • 1 x small onion, finely chopped
  • 1 x tsp dried thyme
  • 1 x tsp allspice powder (substitute with mixed spice if needed)
  • 2 x bay leaves (preferably fresh)
  • 1 x Whole Habanero chili (optional – Dried)
  • 2 x 400g (14oz) cans of red kidney beans, drained
  • 1 x 400ml (14oz) can full-fat coconut milk
  • 1 x Cup Vegetable Stock
  • 1 x tsp salt
  • 2 x cups long-grain white rice

Directions

  1. 1. Preheat the Oven
  2. Preheat your oven to 200°C / 400°F (180°C fan-forced).
  3. 2. Sauté Aromatics
  4. In a medium or large ovenproof pot, melt the butter over medium-high heat. Add garlic, onion, thyme, allspice, bay leaves, and chili. Sauté for about 3 minutes until the onion becomes translucent.
  5. 3. Add Liquids & Rice
  6. Pour in the coconut milk, water, and kidney beans. Stir in the salt and bring to a gentle simmer. Add the rice, stir briefly, and once bubbles begin to appear, cover with a lid and transfer to the oven.
  7. 4. Bake the Rice
  8. Bake for 40 minutes until all liquid is absorbed. To check, tilt the pot slightly—some coconut cream may remain on the surface, which is normal.
  9. 5. Let It Rest
  10. Remove the pot from the oven and let it sit, covered, for 15 minutes. This allows the steam to distribute evenly. Fluff the rice with a fork before serving.
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