Jamaican Rice and Peas


  • 1 ½ Lbs. Rice (White/ Brown)
  • 3 Cups. Red Peas (Kidney Beans)/ Gungo Peas ( Pigeon Peas)
  • 8 Cups. Water
  • ½ Tbs. Salt
  • Scallion(green onion)/ 1 Small White Onion (diced)
  • 1 Tbs. Thyme
  • 2 Pegs. Garlic (crushed)
  • ¼ Cup. Margarine
  • 2 Cups. Coconut Milk/ 1 Packet Coconut Powder
  • 2 Tbs. All-Purpose Seasoning
  • 2 Tbs. Seasoning Salt (No MSG)
  • 1 Tbs. Chicken Seasoning (optional)
  • 1 Scotch Bonnet Pepper


  • Wash peas with clean water
  • Place peas in a bowl/ sauce pan. Add water, salt and garlic. Stir and leave to soak overnight.
  • Pour soaked peas (with liquid) into a pot, cover and boil over medium heat until the peas become tender- 20 minutes. (Stir occasionally)

Note: Pay close attention to it; it can easily be burnt, if the water is drying out add more.

  • After the peas is cooked, lower the heat, add coconut milk, scotch bonnet pepper, scallion (strip thin layer and crush), thyme, margarine, all-purpose seasoning, seasoning salt, chicken seasoning and stir.

Note: The scotch bonnet pepper is extremely spicy so it can be placed in the pot whole or finely chopped; it all depends on who it is being cooked for and your preferences.

  • Cover and boil over medium heat for 10 minutes
  • Wash rice and pour it in and stir until peas is evenly distributed.
  • Cover and lower heat.
  • Boil until the rice is soft and liquid is boiled out – 10-15 minutes.
  • Serve and Enjoy!

This dish can be eaten alone or with main dishes such as fried chicken, stewed pork, curried chicken, stewed beef...