This Jamaican rice and peas recipe is rich, fragrant, and deeply comforting—made with coconut milk, canned red kidney beans, and bold island seasoning. It’s the kind of rice that turns any meal into something special, without being complicated or fussy. If you’ve ever wondered how to make authentic Jamaican rice and beans with coconut milk at home, this stovetop version will walk you through it step by step.
My Jamaican Rice and Peas is Always a Fav
If I had to pick one dish that truly defines comfort in my kitchen, it would be Jamaican rice and peas. Not just because it’s delicious—but because it has always been there.
Growing up, rice and peas showed up with everything. Sunday dinners, weeknight meals, holidays, random Tuesdays—it didn’t matter. Plain white rice felt unfinished in our house. Rice and peas was the rice. And my mom? She made it effortlessly. No measuring cups, no stress, just instinct. Later, she taught me how to make it in a rice cooker, which honestly felt like a life hack—but the stovetop version will always have my heart.
This is the dish I make when I want to impress people without actually working hard. The color alone makes people pause. That warm, tan coconut hue with red beans scattered through? Everyone knows rice and peas when they see it. And the reactions are always the same:
“What did you put in this?”
The funny part? Nothing wild. No one ingredient jumps out. The coconut milk isn’t loud. The thyme doesn’t overpower. The Scotch bonnet just hums quietly in the background. It’s balanced. Familiar. Confident.
Some people use gungo peas (which we grew up calling “goggle peas”), and others swear by red kidney beans. My mom leans one way, I lean another—and that’s the beauty of Jamaican cooking. Same dish, different hands.
This version uses canned red kidney beans, because real life is real life—and it still delivers every single time.
Why Jamaican Rice and Beans With Canned Beans and Coconut Milk
A lot of people don’t realize that Jamaican rice and peas is actually rice and beans cooked in coconut milk. That’s the magic. Not creaminess—depth.
Coconut milk doesn’t scream “coconut” here. Instead, it softens the rice, rounds out the seasoning, and carries the aromatics all the way through the pot. Combined with scallion, thyme, garlic, and spices, you get rice that tastes full without being heavy.
This is why Jamaican rice and beans with coconut milk stands apart from other rice dishes. You’re not just boiling rice—you’re building flavor from the very first step. Even before the rice cooks, the liquid should already taste good. That’s the rule.
And using canned beans doesn’t take away from authenticity. In fact, it makes this an easy Jamaican rice and beans with canned beans recipe that works for busy kitchens, weeknights, and anyone cooking outside the Caribbean.
Ingredients for Jamaican Rice and Beans with Coconut Milk (Stovetop)
- 2 cups jasmine rice, rinsed and drained
Liquids (measured correctly)
- ¾ cup liquid from canned red kidney beans
- ¾ cup full-fat coconut milk
- 1¾ cups water
Beans & Aromatics
- 1 can (15.5 oz) red kidney beans, drained (liquid reserved)
- 2 scallions, cut into long pieces and bruised
- 1 clove garlic, smashed
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 whole Scotch bonnet pepper (optional, left whole)
Seasoning and oils
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp all-purpose seasoning
- Salt and black pepper, to taste
- 2 tsp vegetable oil
- 2 tbsp unsalted butter
How to Make Jamaican Rice and Beans On The Stovetop
- Rinse the Rice
Rinse the jasmine rice under cold water until the water runs mostly clear. Drain well.
- Measure the Liquid
Drain the red kidney beans, reserving the liquid. Measure out ¾ cup of the bean liquid, then combine it with the coconut milk and water to make about 3¼ cups total liquid.
- Build the Pot
Add the rinsed rice, measured liquid, and kidney beans to a medium pot.
- Add Aromatics
Add scallions, smashed garlic, thyme, and the whole Scotch bonnet pepper.
- Season the Liquid
Sprinkle in onion powder, garlic powder, paprika, all-purpose seasoning, salt, and black pepper. Add vegetable oil and butter.
- Taste First
Taste the liquid before cooking. It should already be flavorful. Adjust seasoning now—rice absorbs everything.
- Bring to a Boil
Bring the pot to a gentle boil over medium-high heat.
- Simmer
Reduce heat to low, cover tightly, and simmer for 18–22 minutes until the liquid is absorbed and the rice is tender.
- Rest and Fluff
Remove from heat and let sit covered for 5–10 minutes. Fluff gently with a fork. Remove scallions and Scotch bonnet before serving.
What to Serve with Jamaican Rice and Peas
This rice goes with everything, but here are some favorites from my kitchen:
It also pairs well with both sweet and savory sides
Jamaican Rice and Beans FAQ
Yes. In Jamaica, “peas” refers to beans—most commonly red kidney beans or gungo peas.
Not strongly. The coconut milk adds richness, not sweetness.
Technically, yes — but it won’t be traditional Jamaican rice and beans with coconut milk, and the flavor will be noticeably different. Coconut milk adds richness, body, and balance that water alone can’t provide. If you must skip it, replace the coconut milk with additional water or broth, but understand that you’re making a simplified rice and beans, not classic Jamaican rice and peas.
In Jamaica, red kidney beans are commonly referred to as peas. So Jamaican rice and peas almost always means rice cooked with red kidney beans (or sometimes we also gungo peas, I think black eyed peas). It’s a cultural naming difference — not a mistake — and one that confuses a lot of first-time cooks.
Not necessarily. While Scotch bonnet pepper is traditional, it’s added whole and left intact so it perfumes the rice without making it hot. As long as the pepper isn’t pierced or chopped, Jamaican rice and beans with coconut milk is flavorful, aromatic, and gentle — even kid-friendly.
Mushy rice usually means too much liquid or too much stirring. Once the pot comes to a boil, reduce the heat, cover tightly, and do not stir while it simmers. Letting the rice steam undisturbed is key to fluffy, perfectly cooked Jamaican rice and peas.
Storage, Make-Ahead & Reheating Jamaican Rice and Beans
One of the best things about Jamaican rice and peas is that it holds up beautifully after cooking — and honestly, it might taste even better the next day. The coconut milk, aromatics, and seasoning have time to settle into the rice, making leftovers just as flavorful (if not more so) than the first serving.
How to Store Jamaican Rice and Beans with Coconut Milk
Allow the rice to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days. Because this Jamaican rice and beans with canned beans is cooked with coconut milk and butter, proper storage is important to maintain both texture and flavor.
Make-Ahead Tips
This is an excellent make-ahead Jamaican rice and beans recipe for meal prep, family dinners, or hosting. You can cook it a full day in advance, let it cool, refrigerate it, and reheat just before serving. If you’re planning a big Jamaican-style spread, making the rice ahead frees up stove space for mains like jerk chicken, curry shrimp, or brown stew beef.
Final Thoughts from Camille
Jamaican rice and peas is one of those dishes that doesn’t try to impress—but always does. It’s familiar, comforting, and quietly bold. Whether you grew up eating it or you’re making it for the first time, this stovetop Jamaican rice and beans with coconut milk is a recipe you’ll come back to again and again.
If you loved this recipe, I’d love your support. You can buy me a coffee—every little bit helps keep this kitchen warm and cooking.
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Keep the pot covered, keep the seasoning balanced, and keep cooking with heart.
— Camille 🤍
Jamaican Rice and Peas (with Red Beans) Stove-top
6
servings10
minutes25
minutes35
minutes
A classic Jamaican rice and peas recipe made with canned red kidney beans and creamy coconut milk. This stovetop version is rich, fragrant, and deeply flavorful, with perfectly seasoned rice that pairs beautifully with jerk chicken, curry, or any island-inspired meal.
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Ingredients
2 cups Jasmine rice
1 can red kidney beans with liquid (15.5oz)
1/2 cup reserved red kidney bean liquid
1/2 cup full-fat coconut milk
1 1/2 cup water
2 scallions, cut into long pieces and bruised
1 clove garlic, smashed
2 sprigs thyme (or 1 tsp dried thyme)
1 whole Scotch bonnet pepper (leave whole) or
1/4 tsp Scotch bonnet pepper powder
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp all purpose seasoning
Salt and black pepper to taste
2 tsp vegetable oil
2 tbsp unsalted butter
Directions
- Prepare the Rice: Rinse the jasmine rice until the water runs mostly clear. Drain well and set aside.
- Build the Pot: Add the rice, red kidney beans, reserved bean liquid, water, and coconut milk to a medium saucepan or heavy-bottomed pot.
- Season and Flavor: Add scallions, garlic, thyme, and either the whole Scotch bonnet pepper or the Scotch bonnet pepper powder (do not use both). Sprinkle in onion powder, garlic powder, paprika, all-purpose seasoning, salt, and black pepper.
- Finish the Base: Stir in vegetable oil and butter. Taste the liquid — it should be well-seasoned before cooking. Adjust salt if needed.
- Cook the Rice: Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly, and simmer for 18–22 minutes, or until the liquid is absorbed and the rice is tender.
- Rest and Fluff: Remove from heat and let sit, covered, for 5–10 minutes. Fluff gently with a fork. Remove scallions, thyme stems, and Scotch bonnet pepper before serving.
About the Liquid – A Note From Camille
- Brands of canned red kidney beans vary in how much liquid they contain. After draining your beans, measure the liquid from the can. If you have more or less than ½ cup, simply adjust the amount of water you add to the pot.
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