If you’re searching for a flavorful and comforting dish that’s as nutritious as it is delicious, look no further than this vegan Jamaican Rice and Peas recipe. This Caribbean classic is a staple in Jamaican cuisine, often served as a side dish but hearty enough to stand on its own. Made with brown rice, coconut milk, aromatic spices, and kidney beans (the “peas” in the name), this dish is rich, creamy, and bursting with bold flavors that will transport you straight to the tropics. This yummy dish is gluten-free, soy-free, oil-free, and vegan.
This Jamaican Rice and Peas is made in the Instant Pot with dried kidney beans and brown rice. You can enjoy this deliciousness with sauteed kale and mushrooms, vegan collard greens, air fryer plantains, vegan crab cakes, or vegan ackee.
What you need to make this rice and peas
- Kidney beans, dry
- Long-grain brown rice
- Allspice, ground
- Green onion
- Garlic
- Scotch bonnet pepper sauce (or scotch bonnet pepper)
- Plain, unsweetened coconut milk (NOT the full-fat can)
This recipe uses coconut milk in the carton, not the full-fat can version. The reason is to reduce the overall saturated fat content of this dish.
How to prepare in the Instant Pot
Rinse and strain the dry kidney beans and place them in the Instant Pot with water. Make sure the pressure valve is sealed. Set at high pressure for 30 minutes, and allow for natural release (about 20 minutes).
After the beans are done cooking, remove the lid and add the remaining ingredients—long-grain brown rice, fresh thyme, green onions, chopped garlic, ground allspice, scotch bonnet pepper (or scotch bonnet pepper sauce), and coconut milk. Give it a stir and ensure the rice is immersed in the liquid. Put the lid back on. Make sure the pressure valve is sealed. Set the Instant Pot to low pressure for 14 minutes and allow for natural release (about 20 minutes).
When the rice is done cooking, give it a stir. Salt or add coconut aminos to taste and enjoy!
Pro Tip
Be sure to measure the dry kidney beans and water precisely. If you use too much water, the end result could be mushy. If you don't use enough, the beans will not cook properly.
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Check out this replay of when we cooked Jamaican Rice and Peas live on "cook & chat... girls' night in!"
Making Jamaican Rice and Peas on the Stovetop
If you don't have an Instant Pot, you can make this dish on the stovetop.
Soak the dried kidney beans in water overnight, drain, and rinse.
In a large pot, add soaked, drained, and rinsed kidney beans, along with water, thyme, garlic, green onion, allspice, coconut milk, and scotch bonnet pepper sauce. Bring to a gentle boil, reduce heat, cover with a lid, and simmer for about 40 minutes or until beans are tender.
Then, add the rice and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed. Remove from the heat and let it sit for about 10 minutes before serving. Salt to taste and enjoy!
Health benefits of kidney beans
This dish is not just delicious but also nutritious. Beans have several health benefits. Specifically, kidney beans are a great source of plant-based protein, fiber, antioxidants, and essential nutrients like iron, magnesium, and potassium—good for lowering high blood pressure.
Frequently Asked Questions
Many of our followers are looking for heart-healthy recipes. Saturated fat, even from plant sources, has been implicated in increased LDL cholesterol. Also, making this low-fat also helps those who are looking to reduce the calorie density of their meals, which aids in weight loss.
White rice is traditional. However, brown rice has more fiber, which can help reduce blood sugar spikes.
Leftovers keep well in a covered container in the refrigerator for up to 4 days. This dish is also freezer-friendly, making it great for meal prep. Put leftovers into a freezer-safe container and freeze for up to four months.
This recipe is a modified version of Healthier Steps Rice and Peas.
This Jamaican rice and peas will surely become a favorite in your home. With its bold flavors, creamy texture, and easy preparation, it’s a perfect choice for any meal. Whether you’re looking for a satisfying side dish or a hearty main course, this recipe delivers authentic Caribbean flavors that will keep you coming back for more.
We hope you love this recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Jamaican Rice and Peas
Ingredients
- 1 cup dry kidney beans
- 2 ½ cups water
- 2 cups long-grain brown rice
- 5 sprigs fresh thyme
- 3 green onions trimmed
- 3 cloves garlic chopped
- ½ tsp allspice ground
- 2 tsp scotch bonnet pepper sauce
- 1 ½ cups plain unsweetened coconut milk (NOT the full-fat can)
- Salt or coconut aminos to taste
Instructions
Instant Pot Instructions
- Rinse and strain the dry kidney beans and place them in the Instant Pot with water. Make sure the pressure valve is sealed. Set at high pressure for 30 minutes, and allow for natural release (about 20 minutes).
- After the beans are done cooking, remove the lid and add the remaining ingredients—long-grain brown rice, fresh thyme, green onions, chopped garlic, ground allspice, scotch bonnet pepper (or scotch bonnet pepper sauce), and coconut milk. Give it a stir and ensure the rice is immersed in the liquid. Put the lid back on. Make sure the pressure valve is sealed. Set the Instant Pot to low pressure for 14 minutes and allow for natural release (about 20 minutes).
- When the rice is done cooking, give it a stir. Salt or add coconut aminos to taste and enjoy!
Stovetop Instructions
- If you don't have an Instant Pot, you can make this dish on the stovetop.
- Soak the dried kidney beans in water overnight, drain, and rinse.
- In a large pot, add soaked, drained, and rinsed kidney beans, along with water, thyme, garlic, green onion, allspice, coconut milk, and scotch bonnet pepper sauce. Bring to a gentle boil, reduce heat, cover with a lid, and simmer for about 40 minutes or until beans are tender.
- Then, add the rice and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed. Remove from the heat and let it sit for about 10 minutes before serving. Salt to taste and enjoy!
Notes
- Measurements: Be sure to measure the dry kidney beans and water precisely. If you use too much water, the end result could be mushy. If you don't use enough, the beans will not cook properly.
- Pairings: You can enjoy this deliciousness with sauteed kale and mushrooms, vegan collard greens, air fryer plantains, vegan crab cakes, or vegan ackee.
- Leftovers: Leftovers keep well in a covered container in the refrigerator for up to 4 days. This dish is also freezer-friendly, making it great for meal prep. Put leftovers into a freezer-safe container and freeze for up to four months.
Julie Davis
Delicious with the perfect amount of spices. I enjoyed it with a veggie stir fry and grilled jerk tofu.
Gigi & Sersie
Awesome! Thanks Julie. We're so glad you enjoyed it. Grilled jerk tofu sounds yummy.
judy
I've never had rice and peas before, but i definitely love this recipe. It's so good.
Gigi & Sersie
So glad you enjoyed it.