Quick Jamaican Rice and Peas (with Canned Beans)

4.39 from 13 votes

Make this quick Jamaican rice and peas, a fast and delicious version using canned beans and coconut milk.

Prep Time10

Cook Time20

Total Time30

Course: Pasta and Rice

Cuisine: Jamaican

Servings: servings

Calories: 456kcal

Author: Adina

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 + ½ teaspoon allspice + ½ 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.
½ 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

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.