It is almost mandatory for this dish to be cooked in the Jamaican home at least once per week. It is usually had for Sunday dinner, which is when we have our version of Friday supper. Red kidney beans are also high in Omega-3 so this is the perfect vegan side dish that really could beconsumed as a one-pot meal!
-Kari Heron, Khaleej Times
If you have ever had contact with Jamaican food, it is likely you have tasted our famous Rice and Peas. The name is actually a misnomer as we do not use “peas” as in green peas but actually red kidney beans which you MUST refer to in Jamica as “Red Peas” or else the vast majority of our people will look on you funny if you ask otherwise. And yes a “funny look” is a real thing. And it has nothing to do with denoting mirth- it’s more like a very confused look as to “where this idiot come from ?” But I digress. Back to the food. If you want to make this traditional dish, here is a great recipe below that we posted years ago and has been repined hundreds of times. Be sure to pin on Pinterest to save the recipe for future use as well as to share to others who may be in search of some good Jamaican comfort foods.
Ingredients Instructions
How to cook Jamaican Rice and Peas (Vegan)
CHEF’S NOTE: A good rice and peas, like this one that our recipe will give you, is so tasty that it may be had as a delicious Vegan one pot meal (or stolen from the pot in a little bowl with a pat of butter when the Steward turns her back) or as a great side dish for Great with Oxtail Bean Stew, and Jerk Chicken or any meat dish.
You could also make this with dried gang (pigeon) peas instead of red kidney beans especially for Christmas.
I love your website. the recipes are very good and the pictures makes your mouth water. I really really love the pictures. I would prefer if the instructions are below each picture.
oh this dish totally resonates with me! It reminds me of the Indian ‘rajma chawal’ – red kidney beans with rice, though we cook the two separately. I actually love the idea of cooking them together, maybe even with wild rice. lovely recipe, gotta make this one sometime.
Yum this looks super hearty and delicious. I’ve only had jerk chicken, but liked what I had so far of Jamaican food. Thanks for introducing me to more!
That looks SO good! I love recipes like this, adding to my must make list!
I have bookmarked your hamburger bun recipe to try at home. Hopefully this will become a new favourite for your family too!
Oh, you have NO idea how many memories this brings up! My home town is a lovely mix of African Americans, Puerto Ricans, Irish, Vietnamese and Jamaican! I grew up eating rice and peas, patties with coco bread and cheese, and of course, Ting! Thanks for sharing!
OK Tiffany, so all we need now is some loud speakers, some reggae music and we have a block party! Yours must have been one exciting neighbourhood with all that great ethnic food!
Lovely recipe and pictures. Had this dish once in the Bahamas, very good.
Rice and peas is a Jamaican dish, though peas and rice is served in many other places in the Caribbean. There are many Jamaicans working in the hospitality industry in the Bahamas as chefs so you may just have had our very own Rice and Peas and not Peas and Rice there!
That looks amazing! I could eat up your photos! 🙂 Beautiful job!
So could I! Working on these things make me hungry, especially since a single post takes hour and I dont stop for meals! Need to pay you a visit after I eat breakfast @ 3:30pm!
This looks so good–I love your step-by-step photos of the process.
It takes a lot of work and a lots of space, but our mission is to demystify cooking and not just share recipes. Thank you for your sentiments.
I am definitely cooking this dish this weekend. Can’t wait to try it
I love the image build up on this post, beautiful step by step guide. For anyone who hasn’t tried this dish, it’s a delicious as it looks.
Thanks Connie… it truly is delicious.. so good you don’t even need anything else!
My mother makes has been making rice and peas in a vegan fashion before I even know what a vegan was! Her manner of making rice and peas is almost identical to your recipe minus the scotch bonnet pepper. We will definitely try the scotch bonnet next time as a way to jazz it up. The pictures are indeed gorgeous and I appreciate them greatly.
Really mouthwatering I would dive into some now, however a few grains of pimento would spice it up too. No sugar please …..
Hi There;
This is cooking as I write. The flavour of the liquid is awesome!!! I was not sure if I was supposed to cover the pot while it simmers. Hopefully that is what I should do as that is how I normally cook rice. I am going to freeze half for another day.
Thanks for sharing.
Yes Arlene, you did it just right! Happy the liquid was delicious, and the beauty (which I am sure you witnessed by the sound of it) is that each rice grain soaks up all of that deliciousness.
I’m making the Oxtail Stew for the first time. My Husband dose not like thyme is there something I can substetude ?
Just leave it out. Though with all the other stuff you are putting in, he may not notice. Does he also not like fresh thyme? I for one love fresh thyme but detest the dried one.
He doesn’t like any thyme. The Oxtail Stew came out great. I will make it again..
SO happy to hear Erika! Thanks for coming back and giving us your feedback!