Jamaican Rice and Peas

Serves: 4   Prep: 15mins    Cook Time: 20mins


  • 1c Basmati or Jasmine Rice
  • ½ tsp fresh ground sea salt
  • ¼ tsp fresh ground pepper
  • 1tsp thyme powder
  • 1tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp ground ginger
  • ¼ tsp curry powder
  • ¼ tsp cayenne pepper 
  • ¼ tsp onion powder
  • 1tsp cayenne pepper
  • 2 cloves of garlic, diced
  • 1c red kidney beans (if using dried, soak 1c overnight alternatively, use 1 8oz can of organic red kidney beans)
  •  5-6 green onions, chopped into large strips
  • 1c coconut milk
  • ½ c water                


  1. Rinse uncooked rice throughly in cold water then place rice in a pot. Mix all spices together in a bowl, adding more or less of the ones you like (the amounts above is a recipe that I have modified over time to my taste). Add spices, coconut milk and water to the rice in the pot, cover and bring to a boil on medium heat. Add kidney beans and green onions and bring back to a boil. Reduce heat to low and let simmer as per usual until liquid is fully absorbed (about 20 minutes).
  2. Serve with roast or grilled veggies, chicken or fish.

This is a family recipe straight from the islands and my Jamaican grandmother so I hope you enjoy! :)

Nicole Du Guay