Make this quick Jamaican rice and peas, a fast and delicious version using canned beans and coconut milk.
Try our quick Jamaican rice and peas recipe with canned beans: a simple and delicious version of a classic recipe that you can make on any busy weeknight.
Rice and beans are popular around the world! They are affordable and satisfying, and together, they make a complete protein. No wonder they're a hit with vegetarians and vegans everywhere.
If you like this combo as much as we do, try the Spanish Rice and Beans and the Costa Rican Black Beans and Rice.
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Recipe ingredients
- Long-grain white rice is the most popular choice.
- Canned ingredients: A can of red kidney beans drained and rinsed and half a can of coconut milk.
- Chili: A Scotch bonnet chili would be ideal, but if it's unavailable, feel free to substitute it with another type of chili. Add chili according to your heat preference, but remember, Scotch bonnet chilies are super hot!
See the recipe card for full information on ingredients and quantities.
How to make Jamaican rice and peas with canned beans?
- Cook the rice in vegetable stock for about 5 minutes less than the time indicated on the packet's instructions. Adjust the cooking time based on the instructions.
- Step #1: Cook the onion, red bell pepper, chili, ginger, and garlic in a little oil. Add the spices and stir for one minute.
- Step #2: Add rice and stir well to combine.
- Step #3: Add drained canned beans and coconut milk. Heat through for about 5-6 minutes.
- Step #4: Add butter, salt to taste, and lemon juice. Serve with a fried egg on top if desired.
Good to know!
You can also cook Jamaican rice and peas using dried red kidney beans. In this case, soak them overnight and cook them for about 45 minutes or until tender but not mushy. Drain them and add them to the dish.
Recipe FAQs
In the Caribbean Islands, red beans are called peas, so the dish is called rice and peas. But you can also call it red beans and rice.
Refrigerate in an airtight container for 3-4 days.
Freeze for up to 3 months and defrost the frozen leftovers in the fridge.
Reheat in the microwave or on the stovetop, and add a splash of stock when reheating.
What to serve with red beans and rice?
My favorite topping is a runny fried egg on top! And a side dish of fresh chopped vegetables like tomatoes and cucumbers.
Do you like this recipe?
Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโt forget to tag #whereismyspoon when you try a recipe!Recipe
Quick Jamaican Rice and Peas (with Canned Beans)
Ingredients
- 1 cup white rice 225 g
- vegetable stock from a cube is fine
- 1 tablespoon coconut oil or vegetable oil
- 1 medium onion
- 1 red bell pepper
- 1 small chili Note 1
- 1 teaspoon ginger fresh, grated
- 2 garlic cloves
- 1 teaspoon sweet paprika powder
- ยฝ teaspoon allspice
- ยฝ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- ยฝ can coconut milk 7 oz/ 200 ml
- 1 can kidney beans 14 oz/ 400 g, Note 2
- 2-3 teaspoons fresh lemon juice
- 1 tablespoon butter
- fresh parsley
- fine sea salt
Instructions
- Cook rice: Wash the rice in a sieve. Place it in a pot, cover it generously with vegetable stock, and bring to a boil. Turn the heat down and simmer the rice, covered, 5 minutes less than required by the packet's instructions. Drain well.1 cup white rice/ 225 g + vegetable stock
- Chop: In the meantime, chop the onion, bell pepper, and chili. Grate the ginger and the garlic.1 medium onion + 1 red bell pepper + 1 small chili + 1 teaspoon ginger + 2 garlic cloves
- Saute onions and peppers: Heat the oil in a heavy-bottomed saucepan. Cook the onion, pepper, and chili for about 3-4 minutes or until they are softer. Add the ginger and garlic and stir for one minute.1 tablespoon coconut oil
- Add the sweet paprika powder, ground black pepper, and dried thyme and stir for another minute.1 teaspoon sweet paprika powder + ยฝ teaspoon allspice + ยฝ teaspoon freshly ground black pepper + 1 teaspoon dried thyme
- Add the cooked rice, coconut milk, and drained kidney beans. Heat for 5-6 minutes, stirring occasionally, until the rice is tender and the beans are heated through.ยฝ can coconut milk + 1 can kidney beans
- Adjust the taste: Add 2 teaspoons of fresh lemon juice and salt to taste. Stir in the butter. Taste again and add more lemon juice (not too much) and salt if necessary.2-3 teaspoons fresh lemon juice + 1 tablespoon butter + fine sea salt
- Sprinkle the chopped parsley on top and serve. fresh parsley
Notes
- Chili: A Scotch bonnet would be very fitting; however, if you cannot find it, use another kind of chili. Please add as much chili as you can handle, and keep in mind that a Scotch bonnet is very hot.
- Beans: You can also use dried red kidney beans. Soak them overnight and cook them for about 45 minutes or until tender but not mushy. Drain them and add them to the dish.ย
Nutrition
Ashley says
My rice sadly turned out wet and soggy. Any idea why? I did use bone broth instead of water/stock to make the riceโฆperhaps thatโs the reason?
Hopefully others have better outcomes than I did!
Adina says
Hi Ashley, I am sorry to read that; it's hard to say why the rice didn't absorb the liquid properly. Maybe it was the rice sort or the fattier broth?
Amy says
Delicious and easy ! I make this once a month ! Thank you !
Adina says
Thank you, Amy, I am so happy to hear it!
mandy lee says
its just like the pulao the south asian country recipe i usually have it in weekends really great recipe. happy weekend ๐
Anca says
I've made this recipe last year, it's very good indeed.
angiesrecipes says
Easy but very tasty! Like the combo of rice and beans.