Authentic Jamaican Rice and Peas

White rice perfectly cooked in creamy coconut milk and seasoned with garlic, allspice and thyme.

Prep Time: 3

Cook Time: 40

Course: dinner, lunch, Main Course, Side Dish

Cuisine: Caribbean, Jamaican

Keyword: authentic rice and peas, jamaican recipe, jamaican rice and peas, one pot, one step, rice and peas, sunday dinner

Servings: servings

Author: Ainseanlea @ The Stush Kitchen

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1 1/4 cups white Jasmine rice or long-grain white rice
1 1/4 cups red kidney beans drained (dark red works as well)
1 1/4 cups water
1/3 cup coconut milk powder
2 TBSP butter or butter substitute (unsalted)
10-12 sprigs thyme
3 cloves garlic
1 stalk green onion
1 1/2 tsp ground allspice
1 1/4 tsp salt reduce to taste if using butter or butter substitute that already contains salt

Rinse rice with warm water until water runs clear
Chop green onions and tie together thyme sprigs with kitchen twine.
In a medium pot over medium-high heat add add all ingredients and mix with a spoon to distribute evenly ensuring coconut milk powder is fully dissolved.
Once mixture begins to simmer turn stove down to lowest setting, cover and let steam.
Check on rice at about the 20-25 minute mark. It should be almost cooked and rice grains should be mostly translucent. If rice grains are still mostly firm/opaque too much water may have evaporated. Add a little water (3-4 tablespoons) at a time to help create steam then cover immediately and allow to cook until translucent (about 15-20 more minutes)
Tip: It's always better to to add a little less water than needed since you can always add more but you can't fix a rice that is too wet.
Once rice is done, fluff with a fork before serving then enjoy!

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