Jamaican Rice and Peas
This traditional Jamaican rice and peas makes a large batch that's perfect for meal prep and freezer storage. Yields 8 generous servings that reheat beautifully, turning one cook session into multiple Caribbean-inspired meals throughout the week. A foundational batch component that pairs with jerk chicken, grilled fish, or stewed meats.
Equipment
- Large Pot
- Colander
- Fork
Ingredients
Beans
- ½ lb Red Kidney Beans dried
- 6 cups Water for boiling beans
Rice and Peas
- 1 can Coconut Milk 15 oz
- 2 ¾ cups Bean Cooking Water reserved from boiling the beans
- 1 lb White Rice long grain
- 2 whole Scotch Bonnet Peppers whole, do not cut or break them
- 4 whole Green Onions cleaned, whole
- 8 sprigs Thyme fresh
- 2 teaspoon Kosher Salt Morton brand
Instructions
Prep
- Soak the dried kidney beans in water overnight.
- Drain and rinse the beans.
- Place beans in a pot with 6 cups fresh water and boil until tender, about 45 minutes to 1 hour.
- Reserve 2 ¾ cups of the cooking water.
- Drain the beans and set aside.
- Rinse the rice until the water runs clear.
Cook
- Combine the coconut milk, reserved bean cooking water, cooked beans, whole green onions, thyme sprigs, and kosher salt in a large pot.
- Bring to a boil.
- Add the rice and stir gently to combine.
- Place the 2 whole Scotch bonnet peppers on top of the rice.
- Cover the pot and reduce heat to low.
- Simmer for 20-25 minutes until the rice is tender and the liquid is absorbed.
Rest and Serve
- Turn off the heat and let the rice sit covered for 5 minutes.
- Remove the Scotch bonnet peppers, thyme sprigs, and green onions.
- Fluff the rice with a fork and serve.
Notes
Store cooled rice in portioned containers for up to 4 days refrigerated or 3 months frozen. Reheat gently with a splash of water or coconut milk to restore moisture. The whole Scotch bonnet pepper adds flavor without excessive heat—don't pierce it during cooking unless you want serious spice. Using the bean cooking water instead of plain water adds deeper flavor and color to the finished rice. This freezes exceptionally well, making it ideal for batch cooking systems where you prep components once and assemble meals quickly all week. Let frozen portions thaw overnight in the fridge or reheat directly from frozen in the microwave with added liquid.
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