Jamaica Rice and Peas

Jamaican rice and peas — seasoned with the special trinity of thyme, scallion, and garlic — is a staple dish of the island. Like clockwork, my mom cooked Jamaican rice and peas with a baked chicken every Sunday. Its woodsy flavor is heightened by the addition of whole pimento seeds (aka allspice berries) and its subtle heat comes from the Scotch bonnet pepper. We always had Scotch bonnet peppers in the refrigerator and my mom would cut slivers from them to add to almost everything. When used whole, the pepper lends a slightly fruity flavor without the intense heat because the seeds and flesh are not exposed. The very hot Scotch bonnet pepper can be found in farmers markets or Caribbean grocery stores, but a habanero pepper is a good substitute.

Jamaican Rice and Peas is a beloved staple in Jamaican cuisine, known for its rich flavor and comforting aroma. Despite the name, the “peas” in this dish usually refer to kidney beans or pigeon peas, which are simmered with rice in a fragrant mix of coconut milk, scallions, thyme, garlic, and Scotch bonnet pepper. This combination of ingredients creates a creamy, slightly spicy, and herbaceous flavor profile that perfectly complements a variety of main dishes, especially jerk chicken or curry goat.

The origins of Rice and Peas trace back to West African culinary traditions, which heavily influenced Jamaican food during and after the transatlantic slave trade. Over time, local ingredients and flavors were incorporated, with coconut milk adding a distinctly Caribbean touch. Traditionally served on Sundays or during special gatherings, the dish holds a place of pride on the Jamaican table and is often made in large pots to feed family and friends. Whether enjoyed as part of a festive meal or a simple weekday dinner, Rice and Peas remains a symbol of Jamaican cultural identity and culinary creativity.