Jamaican Sunday Rice

Get ready to transform your kitchen into a Caribbean paradise!

This authentic Jamaican rice and peas will have your whole house smelling like pure comfort food magic.

That rich coconut milk, those aromatic spices, and the perfect scotch bonnet heat – this isn’t just a side dish, it’s the star of the show.

Fair warning: once you master this recipe, you’ll become everyone’s favorite dinner guest.

The way those kidney beans get perfectly tender while soaking up all that coconut goodness, combined with fluffy rice that’s been kissed by fresh thyme and allspice – it’s absolutely irresistible.

This is Sunday dinner comfort food at its finest.

Ingredients

For the Bean Base:

• 1 cup dried red kidney beans, soaked overnight & then drained
• 1 small yellow onion, chopped
• 4 scallions, chopped
• 3 cloves garlic, minced or pressed
• 1 scotch bonnet pepper, left whole (do not cut!)
• 4-6 sprigs fresh thyme
• 2 bay leaves
• 1/2 teaspoon ground Jamaican allspice
• Kosher salt & freshly ground black pepper, to taste

For the Liquid:

• 3 cups chicken stock or broth, plus more as needed
• 1 (13.5-ounce) can full-fat coconut milk

For the Rice:

• 2 cups uncooked long grain rice, rinsed until water runs clear
• 2 tablespoons unsalted butter

Steps

1. In a large stock pot or Dutch oven over medium heat, add the drained beans, onion, scallions, garlic, scotch bonnet pepper, thyme, bay leaves, allspice, salt and pepper to taste, stock, and coconut milk. Stir all ingredients together and cover with a lid. Allow the beans to cook until mostly tender, about 1 hour. The liquid should be gently bubbling – if it’s boiling too vigorously, reduce heat to medium-low to prevent the coconut milk from breaking.
2. Meanwhile, add the rice grains to a large bowl and cover completely with cool water. Use your hands to gently swish the rice around, then drain. Repeat this process at least 6 times until the water runs clear – this removes surface starch and prevents gummy rice. The water should go from cloudy white to completely clear. Drain thoroughly and set aside.
3. Check the beans for doneness by carefully removing one with a spoon and gently pinching it. You’re looking for a firm but semi-tender feel – they should give slightly under pressure but not be mushy. They’ll continue cooking with the rice, so don’t worry if they’re not completely soft yet.
4. Once the beans reach the proper tenderness, add the rinsed rice and butter, stirring gently to combine without breaking the beans. Immediately reduce heat to the lowest setting and cover tightly with a lid. This low-and-slow approach prevents the bottom from burning while ensuring even cooking.
5. Let the rice cook for 25-30 minutes without lifting the lid. You’ll hear gentle bubbling sounds that should gradually quiet as the liquid absorbs. If you notice the liquid evaporating too quickly (you can peek around the edges), add 1/4 cup more stock as needed. The rice should be tender and the liquid mostly absorbed.
6. Remove the pot from heat and let it sit covered and undisturbed for 10-15 minutes. This steaming step finishes cooking the rice and allows any remaining moisture to distribute evenly. Resist the urge to peek – this resting time is crucial for perfect texture.
7. Using a fork, gently fluff the rice while discarding the scotch bonnet pepper, thyme sprigs, and bay leaves. Taste and adjust seasoning with more salt and pepper if desired. The rice should be fluffy, the beans tender, and everything infused with coconut and spice flavors.

Smart Swaps

• Vegetable broth instead of chicken stock (1:1 ratio) – keeps it vegetarian without losing depth
• Light coconut milk instead of full-fat – reduces calories by about 100 per serving
• Brown rice instead of white – adds fiber but increase cooking time to 45 minutes

Make It Diabetes-Friendly

Replace half the rice with 1 cup cauliflower rice (add in the last 10 minutes of cooking) to reduce carbs from 45g to 25g per serving. Use low-sodium broth to control sodium intake. Consider serving 3/4 cup portions instead of full cups, and pair with lean protein and non-starchy vegetables to help stabilize blood sugar. The fiber from the kidney beans naturally helps slow glucose absorption, making this a better choice than plain rice dishes.

Pro Tips

• Never cut the scotch bonnet – keeping it whole gives heat without overwhelming spice
• Toast the allspice in a dry pan for 30 seconds before adding for deeper flavor
• Day-old rice and peas actually tastes better – the flavors meld overnight in the fridge