Quick Jamaican Rice and Peas (Red Beans)

Here’s a shortcut and admittedly Americanized version of Jamaican rice and peas recipe. The national dish of the island nation, it’s a traditional favorite that actually uses small red beans (not peas, as its name implies). Subtly flavored with coconut milk and spices, it’s a simple, hearty classic.

Authentic rice and peas uses fresh coconut and red beans cooked from scratch. In this shortcut version, we’ll be using canned coconut milk and canned beans (though you can certainly cook your own beans, especially if you have a pressure cooker or Instant Pot®).

Tips for Jamaican-style rice and peas made easy

• Cook your rice ahead of time: If you have rice cooked ahead of time, this dish is such a breeze — the kind of simple, warming dish you won’t mind making even after a long day of work. Use your favorite variety of rice. I like to use a fragrant long-grain white rice, like jasmine or Basmati.
• Use whatever hot chili pepper is available: The traditional chili pepper used in this dish is Scotch bonnet, which isn’t always readily available in American markets. Use jalapeño or serrano, or, if you prefer a milder dish, one poblano pepper.
• Complete the meal: I like to serve this with a green vegetable side dish — leafy greens, green beans, asparagus, or broccoli. Stir-Fried Collard Greens and Cabbage or, as shown in these photos, fried plantains, are fantastic companions.

Explore more …

• Vegan rice recipes from around the world
• Vegan Jamaican Jerk Seitan
• Vegan Jamaican Rasta Pasta

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Yield: 6

Quick Jamaican Rice and Peas (Red Beans)

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This is a shortcut and slightly Americanized version of Jamaican rice and red beans, a traditional favorite, simply called “rice and peas” in the island nation.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 3 1/2 to 4 cups cooked rice, any variety (see note)
• 3 to 4 cups cooked small red beans or two 15-ounce cans, drained and rinsed
• 15-ounce can light coconut milk
• 1 teaspoon curry powder
• 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh leaves)
• 2 to 3 scallions, thinly sliced
• 1 to 2 hot chili peppers (Scotch bonnet is traditional, but use jalapeño or serrano if more readily available)
• 1/4 cup chopped fresh parsley or cilantro, optional
• Salt and freshly ground pepper to taste

Instructions

1. Heat the oil in a small soup pot or steep-sided stir-fry pan. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
2. Add the rice, beans, coconut milk, curry, and thyme. Bring to a simmer, then cover and cook over low heat for 10 to 15 minutes, or until most of the coconut milk is absorbed. The mixture should be moist but not soupy. 
3. Stir in the scallions and optional parsley or cilantro. Season with salt and pepper, and serve.

Notes

What makes this dish quick to make is making sure that you have cooked rice on hand. But if you don’t, use 1 1/2 cups long-grain rice and 3 1/2 cups water to cook the rice from scratch.

Use your favorite variety of rice; I recommend a fragrant long-grain white rice like jasmine or Basmati.

Sometimes, a Scotch bonnet chile pepper (which is very hot!) is added to the dish. If you'd like to add one or two, or another type of small hot chile pepper, seeded and minced, feel free to do so. Add in step 2.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 212Total Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 22mgCarbohydrates: 34gFiber: 6gSugar: 3gProtein: 6g

Nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.

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