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

For the full list of ingredients and measurements, scroll to the recipe card below.

• 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

Prepare the kidney beans

Add the kidney beans to a large saucepan (do not drain) with 400ml of water. Season with salt and black pepper then add in the chopped onion, garlic, scotch bonnet and thyme. 

Allow to simmer

Place the pan on a medium heat and bring to a boil then simmer for 12 - 15 minutes so the flavours infuse and the creamed coconut melts.

Add in the rice

Wash the rice then add it to kidney beans and stir. Bring to a boil then reduce the heat to very low and cover the pan with foil. Cover the foil with a lid and cook on a low heat for 20 - 25 minutes or until the rice is cooked and liquid has been absorbed.

Rest

Turn off the heat and allow to rest for 5 minutes before fluffing the rice with a fork.

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.

Storage

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

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.

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