Quick Jamaican Rice and Peas (with Canned Beans)

If you’re looking for a delicious side to serve with a Caribbean main dish then try this recipe for Jamaican rice and peas. This rice and peas recipe uses canned kidney beans which is much quicker and easier to prepare.

There’s nothing quite like a pot of fragrant, creamy Jamaican rice and peas cooking away on the stove. Despite the name, it’s not made with green peas at all but instead made with red kidney beans, known as peas in the Caribbean.

This beloved side dish is a Sunday staple across Jamaica, often served with jerk chicken, curry goat, oxtail or brown stew chicken. If you follow a vegetarian or vegan diet, you can serve rice and peas with vegetables. My cabbage and tomato recipe goes perfectly with this dish.

The beauty of rice and peas lies in its simplicity. Just a few pantry staples can come together to create something truly special. The result is soft, coconut-infused rice, dotted with tender beans and layered with that unmistakable Jamaican aroma.

Why Use Tinned Kidney Beans

Using tinned or canned beans saves plenty of time which is why I love this method. When making rice and peas with dried kidney beans, you'll need to soak the beans for around 8 hours then cook them for up to 90 minutes before adding the ingredients. Using tinned beans significantly reduces the time and is just as delicious. If you're in the UK, I recommend Napolina kidney beans which gives fantastic results.

Coconut Cream vs Coconut Milk

For this recipe, I use coconut cream also known as creamed coconut. Many rice and peas recipes use coconut milk which is perfectly fine but I prefer the flavour of coconut cream as the coconut flavour is stronger.

Coconut cream is thicker, richer and made with less water and more coconut flesh which results in a more intense flavour and aroma. Coconut milk is thinner because it’s diluted with more water which gives a milder flavour.

Use coconut cream when you want a rich, strong coconut taste and use coconut milk when you want a subtle coconut flavour. If using coconut milk then read the recipe tips below.

Ingredients for Quick Jamaican Rice and Peas

Please find the full list of ingredients and quantities in the recipe card at the end of the post. 

• Kidney beans – known as the peas. For this rice and peas recipe, I use canned beans for ease and convenience.
• Coconut - I use creamed coconut or coconut cream as I prefer the stronger coconut flavour. Feel free to use coconut milk if you prefer but the coconut flavour won't be as strong.
• Seasonings – season with salt and black pepper.
• Onion – use red onion or spring onions. 
• Garlic – use fresh garlic cloves.
• Scotch bonnet chilli – use for flavour and spice.
• Thyme – use fresh or dried thyme.
• Rice – use long grain or basmati rice.

How to Make Quick Jamaican Rice and Peas

1. Add the content of the canned beans to a large saucepan (do not drain) along with 400ml of water. Add in the salt, black pepper, onion, garlic, scotch bonnet (see recipe tips below) and thyme. 

2. Simmer on a medium heat for 12 - 15 minutes to infuse flavours and melt the creamed coconut.

3. Add the washed rice to the pan, stir once and then bring to a boil. Once it is boiling, reduce heat to very low then cover the pan with foil. Place a lid over the foil and cook on low for 20 - 25 minutes until the rice is cooked and liquid is absorbed.

4. Turn off the heat and allow the pot to rest for 5 minutes before fluffing the rice with a fork. Remove the sprigs of thyme then serve with your main dish.

Recipe Tips

• If using coconut milk instead of coconut cream then you will need around 200ml instead of the 40g of coconut cream and you will need around 250ml of water instead of the 400ml.
• If you prefer, you can keep the scotch bonnet whole and remove from the pan before it burst. This gives flavour without too much heat. I don't use this method to prevent it accidentally bursting.
• Don’t stir while cooking as it can make the rice mushy.

Nutrition

Nutrition based on 1 serving - Calories: 326kcal | Fat: 5.2g | Saturates: 3.7g | Carbs: 64.7g | Sugar: 1.2g | Fibre: 3.6g | Protein: 7.8g | Salt: 0.86g.

Storage

Store leftover rice and peas in the fridge for up to 2 days. Reheat thoroughly before serving.

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