Jamaican Style Rice & Peas

Full disclaimer, as you know I’m a Native Atlantan. My parents are from the South, raised on a farm, and rice was mostly served plain growing up, and likely served with any variety of gravy or sides.

But in my 10+ years of marriage to this handsome love of mine, I’ve developed a deep affection for many Caribbean foods of his native country.  And Rice and Peas has become a table staple.

I can now say I’ve finally mastered one that’s vetted, approved, and frequently requested by Hubs himself.  Thought I’d share…


Standard Rice Rule of Thumb – 1 Cup of Rice to 2 Cups of Liquid (Water)- With a respectful amount of salt and pepper plus 15 Minutes Makes RICE!

However Jamaican Style Rice and Peas involves maybe another 15 Minutes of Prep before your 15-20 Minutes to Cook… So, here it goes…

Ingredients & Preparation

  • When using that 1:2 Ration Above, you will find for 1-1/2 Cups of Dry Jasmine Rice you need 3 Cups of Liquid.
  • We’re going to split the Liquid in half… 1-1/2 cup of water, and 1-1/2 cup of Coconut Milk
  • Another note: I ONLY use Jasmine Rice… and yes, it impacts the flavor
Other Ingredients…
  • 1/2 Onion Chopped Fine
  • 1 Green Onion Chopped (optional)
  • 2 Cloves Garlic (Chopped Fine or Minced) – (Yes you can sub garlic powder, but the real stuff makes a difference)
  • 2 Teaspoons Thyme (Fresh or Dried Thyme is fine.  Do Not Use Thyme Powder though.)
  • 2 Tablespoons of Butter
  • Some Olive Oil
  • Half Can of Gunga Peas or Pigeon Peas (the brown ones only, not the green ones, or those in milk)
So here we go… its all about putting the flavor in the ingredients before adding the water…
Get a decent Sized Sauce Pan or Rice Pot
  • Heat on MEDIUM/HIGH  and Add Butter, A biricenpeas3t of olive oil (maybe 2-3 swirls), onions – cook a minute or two.
  • Add the Thyme and Garlic and Gunga Peas – cook a minute or two.  The onions should be translucent by now.
  • Add Some Salt and Pepper – this is just the initial seasoning. Don’t over do it. A little goes along way… you can always add more later.
  • Add the Green Onion, and Rice – cook a minute or two. Stir here so the rice doesn’t burn.
  • Add the Coconut Milk  – Cook until it starts to cook out. Maybe 3 minutes or so.
  • Turn Heat to LOW.  Add the Water,  and COVER and Simmer for the Last 15 Minutes.
  • Remove from heat and let it rest as the rice absorbs the rest of the water. Maybe 5 minutes.
  • Stir to fluff the rice.
  • You can add salt and pepper to taste here…  (Note: Taste it, don’t just add it… LOL)

Pray, Serve, Eat!

**Double The recipe as you like**
2 cups of Rice / 4 Cups Liquid (2 Water/2 Coconut milk)
3 cups of Rice / 6 Cups Liquid (3 Water/3 Coconut milk)