This stovetop Jamaican red beans and rice with coconut milk is creamy, flavorful, and rooted in tradition—made with red kidney beans, coconut milk, and fresh thyme.
A Pot of Rice That Tastes Like Home
Growing up in a Jamaican household, rice and peas wasn’t just a side dish—it was a part of who we were. Whether it was Sunday dinner, a family gathering, or just a regular weeknight, that pot of coconut-simmered rice was always there. The smell alone could pull you into the kitchen.
And here’s the thing: every Jamaican has their own way of making rice and peas. Some use gungo peas, some prefer pigeon peas, others stick to black-eyed peas. But me? I’m a red kidney bean girl. Always have been.
I love how the kidney beans tint the rice and soak in all that seasoning, creating a dish that’s so much more than just rice—it’s soft, savory, and full of flavor in every bite.
And if I’m being real, I rarely pay attention to whether the beans are light or dark red until I start scooping the rice. But let me tell you, the bean color makes a difference.
The Color of Tradition (Light vs. Dark Kidney Beans)
Let’s talk about color for a second—because yes, it matters.
Some bags of dried red kidney beans and some canned beans come in light red or dark red, and that can completely change the color of your rice. The darker the beans, the deeper the red hue that bleeds into the rice. If you’re someone who likes that rich, reddish color? Go for dark kidney beans every time.
Bonus tip: I also add a little paprika. It’s not traditional, but it deepens the color and the flavor, and I’m not mad about it.
You’ll see both versions in the pictures I’ve included, so you can decide which vibe you’re going for when you’re cooking.
What Makes This Rice & Peas So Good
This is not a recipe where we take shortcuts with broth or microwave rice.
This is stovetop, seasoned-to-the-core, made-in-one-pot Jamaican rice and peas the way I grew up eating it.
Here’s what makes it different:
- Coconut milk – Not watered down. We use half a can for richness without making it heavy.
- Kidney beans (with liquid) – That bean liquid adds depth and color to the rice.
- Bruised scallion – I cut my scallions into long pieces and bruise them with the knife handle so the flavor seeps out. Then I remove them before serving.
- Thyme + all-purpose seasoning + paprika – This combo is the heart of the rice.
- No chicken broth. Ever. I know people do it, but I won’t. Chicken broth takes away from the coconut. The coconut is the underdog star here, and I want it to shine.
Substitutions & Variations
- Beans – If you’re not a kidney bean person, try gungo peas, pigeon peas, or black-eyed peas. But know the flavor—and color—will shift.
- Rice – I use long grain white rice or parboiled rice. Jasmine can work, but avoid short grain or basmati here.
- Seasonings – If you’re out of adobo, use Lawry’s or Tony Chachere’s—just watch your salt.
- Vegan version – This recipe already is! Just skip the butter if you want to keep it dairy-free and use a touch more coconut milk.
- Herbs – No thyme? Use a bay leaf or a pinch of oregano, but thyme is classic.
What to Serve With Red Beans and Rice
This dish is the ultimate Jamaican base—and it pairs with almost every bold and saucy dish you can think of:
- Jerk Pork Tenderloin – Smoky, spicy, and made to sit next to this rice
- Jamaican Curry Chicken – The coconut in the rice complements the richness of the curry
- Jamaican Brown Stew Chicken – Savory gravy with fluffy coconut rice? Yes please!
- Fried Plantains – Sweet and salty balance on the same plate
- Sautéed Bok Choy – For a lighter green side to round things out
Make-Ahead, Storage & Reheating
- Fridge: Keeps for 3–4 days. Store in an airtight container.
- Reheat: On the stovetop with a splash of water or coconut milk, or microwave with a damp paper towel.
- Freezer: Freezes well in zip-top bags. Flatten the bags for easier stacking and faster thawing.
Tools I Use
- Aroma Rice Cooker – Not for this stovetop version, but I use it often!
- ASETY Chef Knife – Perfect for bruising scallions and chopping onions
- Vinyl Food Prep Gloves – A must in my kitchen for easy cleanup
These are affiliate links, which help support Camille’s Comforting Cuisine—thank you for being here!
(This post contains affiliate links. If you purchase through them, I may earn a small commission at no extra cost to you. I only recommend what I truly use and love.)
Want More Flavor Like This?
If you loved this rice and peas, you’ll love the recipes it pairs with. Click below for more flavor-packed Jamaican classics:
And if you haven’t yet—subscribe to Camille’s Comforting Cuisine so you never miss a recipe that feeds the soul.
Jamaican Rice and Peas (with Red Beans)
6
servings10
minutes20
minutes30
minutesA rich, comforting side dish made with red kidney beans, coconut milk, and bold Caribbean flavor.
Keep the screen of your device on
Ingredients
2 cups Jasmine rice
1 can red kidney beans with liquid
1/2 can full-fat coconut milk
Enough water to cover rice by about a knuckle (approx. 1½–2 cups)
2 scallions, cut into 2–3 long pieces and bruised
1 clove garlic, smashed
2 sprigs thyme (or 1 tsp dried thyme)
1 whole Scotch bonnet pepper (optional, leave whole)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp adobo seasoning (or substitute with Lawry’s or Tony Chachere’s)
Salt and black pepper to taste
1 – 2 tsp vegetable oil
1 – 2 tbsp unsalted butter
Directions
- Rinse the rice in the pot until the water runs mostly clear. Drain the rinse water.
- Add enough fresh water to the pot to cover the rice by about one knuckle.
- Pour in the full can of red kidney beans with its liquid, and add half a can of coconut milk.
- Add scallion pieces, garlic, thyme, and Scotch bonnet if using.
- Sprinkle in onion powder, garlic powder, paprika, adobo, salt, and black pepper.
- Stir in the vegetable oil and butter.
- Taste the liquid in the pot — it should be flavorful and well-seasoned. Adjust if needed before cooking.
- Bring the pot to a gentle boil over medium-high heat.
- Once boiling, reduce the heat to low. Cover tightly with a lid and simmer for 18–22 minutes, or until the liquid is absorbed and rice is tender.
- 10 .Remove from heat and let it sit (still covered) for 5–10 minutes.
- 11 .Fluff with a fork, remove the scallion and Scotch bonnet, and serve warm.
Did you make this recipe?
Tag @camilles_comforting_cuisine on Instagram and hashtag it with
Like this recipe?
Follow camillescomfortingcuisine on Pinterest
){kind=link}