Jamaican Rice and Peas (with Canned Beans)

Recently one of the visitors to the blog asked how to make Jamaican rice and peas using canned beans. This reminded me that I’d mentioned in my original  Jamaican rice and peas post that I’d post a separate recipe for rice and peas with canned beans. So, here it is!

You might be wondering why you would choose dried beans over canned beans to make Jamaican rice and peas. Well, the traditional way to make rice and peas is with dried beans. So, you would use dried beans if you want to be more authentic. Dried beans also tend to be cheaper than canned beans as a package of dried beans usually has more servings than a can of beans. Since they are cooked with the spices for much longer than canned beans, dried beans also give the rice and peas more depth of flavour. On the other hand, canned beans make cooking rice and peas faster and easier. So, choose which method works best for you on any given day; I usually use canned beans when I’m making rice and peas on busy weekdays and dried beans on the weekends when I have more time.

How to Make Jamaican Rice and Peas with Canned Beans

Here are the ingredients that you’ll need to make Jamaican rice and peas (with canned beans): 1 tablespoon of canola oil, 1 medium onion (diced), 2 cloves of garlic (minced), ¾ cup of liquid from canned red kidney beans (top up with water to this level if you get less than this amount from the canned beans), 2 cups of water, ¼ cup of chicken or vegetable broth or water (use water if you want to be more authentic), 1 teaspoon of ginger (minced), 1 teaspoon of ground allspice, 2 stalks of scallions (chopped), 4 stalks of thyme (de-stemmed), 1 scotch bonnet pepper (optional; leave whole), 1 teaspoon of salt (or to taste), 1 teaspoon of ground black pepper, 2 cups of brown rice, 540 ml can of red kidney beans, and ½ cup + 2 tablespoons of coconut milk.

To make the rice and peas, start by rinsing the rice in a fine-mesh strainer under the tap until the water runs clear; this will remove the surface starch from the rice and keep the rice from sticking to each other. Sauté the onions and garlic with the oil in a medium non-stick pot, with the stove set at medium heat; do this until the onions are translucent (about 1 minute). Add the liquid from the canned beans, water, broth (if you’re using, otherwise replace with water), ginger, allspice, scallions, thyme, and scotch bonnet pepper. Cover the pot with a lid and let the liquid come to a boil.

Remove the scotch bonnet pepper from the pot; you can discard it or use it for something else. Pour the rice, beans, and coconut milk into the pot. Use a wooden spoon to mix everything together, then cover the pot with the lid. For best results, I like to cover the pot first with tin foil, then the lid; this helps to trap in steam to cook the rice more evenly. Let the liquid come to a boil then lower the heat to simmer.

Let the rice simmer for 35-40 minutes or until tender; use a spoon to gently turn the rice at about the half-way mark, to prevent burning. Remove the tin foil from the pot at about 6 minutes before the rice is done cooking and let the rice cook for the remainder of the time with only the lid covering the pot. Rice and peas can be served with stews like Jamaican Curry Chicken and Jamaican Brown Stew Chicken. Enjoy!

 

jamaican rice and peas
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4.81 from 31 votes

Jamaican Rice and Peas (with Canned Beans)

Rice and peas is a staple food in Jamaica and much of the Caribbean. This version of rice and peas uses canned beans, which makes it quicker and easier to make than with dried beans.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main
Cuisine: Caribbean
Keyword: peas, rice, rice and peas
Servings: 6 people
Calories: 372kcal
Author: Mavis K.

Ingredients

  • 1 tbsp canola oil
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • ¾ cup liquid from the canned red kidney beans
  • 2 cups water
  • ¼ cup chicken broth (or water)
  • 1 tsp ginger (minced)
  • 1 tsp ground allspice
  • 2 stalks scallions (chopped)
  • 4 stalks thyme (de-stemmed)
  • 1 scotch bonnet pepper (leave whole)
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 cups brown rice
  • 540 ml can red kidney beans
  • ½ cup + 2 tbsp coconut milk

Instructions

  • Rinse the rice in a fine-mesh strainer under the tap until the water runs clear.
  • Heat the oil in a medium non-stick pot with the stove set at medium heat. Pour the onions and garlic in the pot. Sauté the onions and garlic until the onions are translucent (about 1 minute).
  • Add the liquid from the canned beans, water, broth (if you're using, otherwise replace with water), ginger, allspice, scallions, thyme, and scotch bonnet pepper.
  • Cover the pot with a lid and let the liquid come to a boil.
  • Remove the scotch bonnet pepper from the pot; you can discard it or use it for something else.
  • Pour the rice, beans, and coconut milk into the pot. Use a wooden spoon to mix everything together, then cover the pot with the lid. For best results, cover the pot first with tin foil then the lid; this helps to trap in steam to cook the rice more evenly.
  • Let the liquid come to a boil. Lower the heat to simmer and let the rice cook for 35-40 minutes or until tender; use a spoon to gently turn the rice at about the half-way mark to prevent burning.
  • Remove the tin foil from the pot at about 6 minutes before the rice is done cooking and let the rice cook for the remainder of the time with only the lid covering the pot.

Notes

If you prefer to make Jamaican rice and peas with dried beans, click here for that recipe.

Nutrition

Calories: 372kcal | Carbohydrates: 65g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 279mg | Potassium: 510mg | Fiber: 8g | Sugar: 3g | Vitamin A: 92IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 3mg

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35 Comments

  • Reply
    Kristin
    January 12, 2024 at 7:41 am

    5 stars
    Thank you for sharing this wonderful recipe. It was a hit with my family. I had to add 2 more cups of water as my rice was not fully cooked after the suggested cooking time.
    We used the leftover rice to make jerk chicken protein bowls the next day. This dish is so flavorful and authentic. We will definitely be making this again.

    • Reply
      Meals by Mavis
      January 12, 2024 at 10:51 am

      You’re welcome, Kristin. I’m happy to hear that it was a hit with your family.

  • Reply
    Mwila
    January 10, 2024 at 8:35 pm

    This recipe is great. I didn’t have aluminum foil to cover the pot but did the last part of cooking in the oven. It came out well. Thanks for sharing this recipe.

    • Reply
      Meals by Mavis
      January 12, 2024 at 10:50 am

      You’re welcome, Mwila. I’m glad the recipe turned out well for you.

    • Reply
      katie Jones
      January 29, 2024 at 9:20 pm

      5 stars
      I always cook my rice dishes in the oven. It comes out great every time.

  • Reply
    K. Thomas
    November 11, 2023 at 1:40 am

    I’m making this dish for thanksgiving but I’m finding it difficult to find scotch bonnet peppers is there another pepper I can use?

    • Reply
      Meals by Mavis
      November 11, 2023 at 1:38 pm

      The closest substitution for scotch bonnet pepper is habanero pepper. You can also try Thai red chili or serrano chili peppers, if you also can’t find habanero peppers.

  • Reply
    LG
    October 7, 2023 at 3:47 pm

    5 stars
    Excellent!!! Thank you so much for this recipe! We made it with white rice and reduced the cooking time to 15 minutes and it was divine. Pigeon peas work great in this recipe too!

    • Reply
      Meals by Mavis
      October 8, 2023 at 1:31 pm

      You’re welcome, LG. I love pigeon peas.

  • Reply
    Robyn
    October 6, 2023 at 6:30 pm

    5 stars
    Absolutely delicious! Thank you!

    • Reply
      Meals by Mavis
      October 8, 2023 at 1:30 pm

      You’re welcome, Robyn. I’m glad you liked it.

  • Reply
    Lana
    September 28, 2023 at 4:08 pm

    5 stars
    This turned out perfect! I didn’t add thyme because I didn’t have any so I added some Italian seasoning. I won’t forget to grab it next time I make it ❤️

    • Reply
      Meals by Mavis
      September 29, 2023 at 9:56 pm

      I’m glad to hear it turned out well for you, Lana. Even without the thyme.

  • Reply
    Tanya
    September 25, 2023 at 4:15 pm

    This is my kind of dish – I’m going to try to make it!

    • Reply
      Meals by Mavis
      September 25, 2023 at 7:01 pm

      I hope you like it, Tanya.

  • Reply
    Hannah
    September 7, 2023 at 2:39 pm

    5 stars
    This is a go to recipe for me now, thanks!

    • Reply
      Meals by Mavis
      September 7, 2023 at 6:22 pm

      You’re welcome, Hannah. I’m very happy to hear that.

  • Reply
    Em
    August 29, 2023 at 3:04 pm

    5 stars
    So delicious! I’m surprised how well it turned out 😋 it paired well with my plantain curry

    • Reply
      Meals by Mavis
      August 30, 2023 at 8:51 pm

      I’m happy to hear that, Em. Plantain curry sounds delicious.

  • Reply
    Rebekah Wiley
    August 9, 2023 at 3:32 pm

    Thank you for this! I forgot to soak my beans and this turned out perfect!

    • Reply
      Meals by Mavis
      August 10, 2023 at 4:50 pm

      Yes, this is great for when you forget and don’t have time to soak beans. Lol.

  • Reply
    Celeste
    August 8, 2023 at 6:07 pm

    5 stars
    I made this today and oh my days!!! It’s bangs ( scrumdidliumptious) – my go to method! So easy! Thanks for sharing 😃

    • Reply
      Meals by Mavis
      August 10, 2023 at 4:48 pm

      You’re welcome, Celeste. Glad you liked it.

  • Reply
    TY
    April 7, 2023 at 6:15 pm

    GIRLLLLLLLLLLLLLLL itsa da BOMBBBBBBBBBBBBBBBBBBB

    • Reply
      Meals by Mavis
      April 8, 2023 at 10:37 am

      Lol. I’m glad to hear that, Ty.

      • Reply
        Lillian Reynolds
        January 13, 2024 at 2:02 pm

        Can you use dried thyme leaves instead of fresh, and how much would you use.
        Also I dont have any coconut milk on hand any substitute?

        • Reply
          Meals by Mavis
          January 18, 2024 at 11:20 am

          Hello Lillian, yes you can use dried thyme leaves. One teaspoon of dried thyme leaves will be good. As for coconut milk, you can replace it with 1/2 cup of water. However, keep in mind that coconut milk adds a distinct flavour to rice and peas. So, the flavour will be different without coconut milk.

  • Reply
    Saralyne Innocent
    January 15, 2023 at 1:10 pm

    I did it today and it was awesome and Tasty.

    • Reply
      Meals by Mavis
      January 15, 2023 at 11:15 pm

      I’m very happy to hear that, Saralyne.

  • Reply
    Sumaya Ali
    November 22, 2022 at 3:58 am

    5 stars
    Thank you! I always wanted to cook this at home and now I know how😁💯✌🏾 Great recipe!

    • Reply
      Meals by Mavis
      November 23, 2022 at 5:12 pm

      You’re welcome, Sumaya. I’m glad to have been of help.

  • Reply
    Lisa Scott
    November 13, 2022 at 11:50 pm

    Can a rice cooker be use

    • Reply
      Meals by Mavis
      November 14, 2022 at 12:04 pm

      Hi Lisa,
      I haven’t tested this recipe in a rice cooker, so I can’t tell you how it’d turn out. I’ll test it out one day and let everyone know. However, there are rice cooker Jamaican rice and peas recipes on the web. So, I’d suggest that you use one of those recipes, unless you want to test out this recipe in a rice cooker.

  • Reply
    Grace
    October 17, 2022 at 11:30 pm

    5 stars
    This was amazing and easy

    • Reply
      Meals by Mavis
      October 20, 2022 at 10:48 am

      I’m glad you liked it, Grace.

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