Tag: jamaican rice and peas

Jamaican Rice and Peas

The Story Behind My Rice and Peas

If you grew up in a Jamaican household, you already know—Sunday dinner isn’t Sunday dinner without rice and peas. I remember waking up to the sound of the pressure cooker hissing, coconut milk simmering, and thyme filling the kitchen. My grandma would always say, “The rice haffi nice before the meat touch it!” — and she meant it.

Now that I’m older, cooking rice and peas brings me right back home, even though I’m miles away. It’s more than just a side dish—it’s tradition, love, and the smell of Sunday in every pot. Whether you’re making oxtail, curry, or brown stew chicken, this recipe will tie it all together and have your kitchen smelling like yard .

rice and peas recipe

Ingredients

  • Serves: 6–8
  • Prep Time: 10 mins Cook Time: 35–40 mins
  • 2 cups dried red kidney beans 
  • 3 cups long-grain white rice (rinsed)
  • 2 cups coconut milk (or 1 can)
  • 4 cups water (add more if needed to boil peas )
  • 2 stalks scallion (crushed)
  • 2 sprigs fresh thyme
  • 2 cloves garlic (crushed)
  • 1 whole Scotch bonnet pepper (do not burst)
  • 1 tsp salt (adjust to taste)
  • 1 scotch bonnet pepper (for flavor )
  • 1 tbsp butter or margarine
  • 2 pimento berries (allspice berries)
  • green bell pepper

Instructions

Prepare the Peas:
If using dried peas, soak overnight in water. Drain, then add fresh water and boil until tender (about 45–50 minutes). If using canned peas, skip to the next step.
Flavor Base:
Add coconut milk, thyme, scallion, garlic, Scotch bonnet, pimento berries, salt, and bell pepper to the pot with the cooked peas. Simmer for 5–10 minutes so the flavors infuse.
Add Rice:
Stir in the washed rice and butter. Make sure the liquid covers the rice by about 1 inch. Bring to a boil, then reduce heat to low.
Steam:
Cover tightly and let cook for 25–30 minutes until the liquid absorbs and rice is tender. Fluff with a fork remove thyme stems, scallion, and Scotch bonnet.
Serve:
Pair with your favorite Sunday dish — oxtail, stew peas, curry chicken, or jerk pork. Don’t forget the fried plantains on the side!

Tips

  • For a creamier texture, use fresh coconut milk .
  • If you love more heat, burst the Scotch bonnet near the end of cooking just a little!
  • Use long grain / parboiled rice for firmer grains that don’t get mushy.
watch video here

Thanks for stopping by my kitchen! I’d love to see how your rice and peas turned out — share your photos and tag @khaliaskuisine so I can repost them.

Don’t forget to follow me on Instagram, Facebook, and YouTube (@khaliaskuisine) for more cozy Jamaican recipes, kitchen moments, and island vibes.
See you next recipe! 

Jamaican Gungo Peas and Rice (Pigeon Peas Rice)

Fluffy coconut rice cooked with Gungo peas, scallion, thyme, and Scotch bonnet pepper — this Jamaican Gungo Rice and Peas recipe brings that real Sunday dinner flavor right to your kitchen. Whether it’s Christmas, Sunday, or just a regular day, this dish brings back pure nostalgia.

gungo rice and peas

Ingredients

  • 1 cup dried gungo peas (or 1 can gungo peas, drained and rinsed)
  • 2 cups long-grain rice (preferably basmati)
  • 2 cups coconut milk (fresh or canned)
  • 2 cups water (adjust if needed)
  • 2 stalks scallion (crushed)
  • 2 sprigs thyme
  • 2 cloves garlic (crushed)
  • 1 whole Scotch bonnet pepper (don’t burst it unless you want extra heat)
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 tsp all-purpose seasoning (optional)
  • 3–4 pimento seeds (allspice)
  • 1 tbsp butter or margarine (for extra flavor)

Instructions

Step 1: Prepare the Peas
If using dried gungo peas:
Soak overnight, then drain.
Add peas to a pot with 3 cups of water, garlic, salt, and pimento seeds.
Boil until tender (about 45–50 minutes).
If using canned peas:
Skip the long boiling — just simmer them for 10–15 minutes in water with thyme and garlic for extra flavor.

Step 2: Add Coconut Milk and Seasonings
Once peas are tender, add coconut milk, scallion, thyme, and Scotch bonnet pepper.
Let simmer for about 10 minutes so the flavors blend and the liquid becomes fragrant.

Step 3: Add Rice
Wash the rice until the water runs clear.
Add it to the pot and stir once — just enough to mix.Add a tbsp of butter (optional)
Cover and cook on medium heat until the liquid starts to absorb.
Then reduce to low heat, cover completely, and steam for 15–20 minutes until fluffy.

Step 4: Finish & Fluff
Remove the Scotch bonnet and scallion stalks.
Add a small knob of butter for extra shine and flavor.
Fluff with a fork before serving.

Serve With Pair it with:

How to make Jamaican Gungo rice and peas

watch video here

I grew up watching my grandma make gungo rice and peas — the smell of the coconut milk alone would tell you dinner was almost ready!

Try this recipe and let me know how yours turn out in the comments below — and don’t forget to share a photo on Facebook or tag @khaliaskuisine on Instagram!