Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Pot
Rice
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Simmer · About 5 min
- Bring 400 g cooked kidney beans, 400 ml coconut milk, 350 ml water, 40 g spring onions, 10 g garlic, crushed, 1 tsp thyme, 1 whole Scotch bonnet chili, ¾ tsp salt to a gentle simmer for 5 minutes; leave chili whole.
Rice · About 20 min
- Add 350 g long-grain rice, rinsed, cover and cook on low 18–20 minutes until tender.
Check: Look for this result: tender.
Rest · About 10 min
- Rest covered 10 minutes, remove chili and spring onion lengths, then fluff.
Tips
- Keep the chili whole for aroma with less direct heat.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use cooked pigeon peas instead of kidney beans.
Storage
- Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
- Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.
Make ahead
- Measure rice and seasonings ahead and refrigerate chopped vegetables separately. Cook the rice on the serving day; follow the separate 24-hour rice storage limit for leftovers.
FAQ
What matters most when making Jamaican Rice and Peas?
Keep the chili whole for aroma with less direct heat.
What can I substitute in Jamaican Rice and Peas?
Use cooked pigeon peas instead of kidney beans.
Can I prepare Jamaican Rice and Peas ahead?
Measure rice and seasonings ahead and refrigerate chopped vegetables separately. Cook the rice on the serving day; follow the separate 24-hour rice storage limit for leftovers.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
