Vegan Jamaican Rice and Peas

Name: Vegan Jamaican Rice and Peas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup long-grain white rice; 1 can (15 oz) red kidney beans, drained and rinsed; 1 can (13.5 oz) coconut milk; 2 cups vegetable broth; 3 green onions, chopped; 1 tsp dried thyme; 1/2 tsp allspice; 1/2 tsp garlic powder; Salt and pepper to taste; 1 Scotch bonnet pepper (whole, optional for heat)

Highlighted under: Cultures on a Plate Recipes

I’ve always been captivated by the vibrant flavors of Caribbean cuisine, and this Vegan Jamaican Rice and Peas recipe brings that experience right into my kitchen. With its rich blend of spices and the unique twist of coconut, making this dish is not only simple but also incredibly satisfying. Whenever I prepare it, I’m transported to sun-soaked shores in Jamaica. It’s perfect as a standalone meal or alongside your favorite protein. I can’t wait for you to try it!

Created by

Emily

Last updated on 2026-01-05T21:50:28.960Z

When I first tried Vegan Jamaican Rice and Peas during a visit to Jamaica, I was amazed by how comforting and flavorful it was. I knew I had to recreate it at home. In my version, I use coconut milk to add a creaminess that perfectly balances the spices. I found that simmering the rice in this mixture allows it to absorb all the wonderful flavors, making every bite delicious.

After experimenting a bit, I discovered that adding fresh thyme and a couple of scallions really elevates the dish. It’s those little touches that bring authentic Jamaican flair, and I’ve found that garnishing with some chopped cilantro before serving makes a world of difference! Keep an eye on the texture of the peas – they should be tender but not mushy for the best results.

        Why You'll Love This Recipe
        Aromatic spices that fill the kitchen with warmth and comfort
Creamy coconut milk adds richness without dairy
Hints of fresh herbs elevate the dish to a whole new level

      

Understanding the Ingredients

Each ingredient in this Vegan Jamaican Rice and Peas plays a crucial role in achieving its signature taste. The long-grain white rice is perfect for this dish due to its ability to remain fluffy and absorb the coconut milk and spices beautifully. Avoid using short-grain rice, as it tends to become sticky and clumpy during cooking, which can detract from the overall texture.

The addition of kidney beans not only enhances the protein content but also contributes a creamy texture that complements the rice. Make sure to rinse them well to remove excess sodium and any canning liquid, which can alter the flavor profile of your dish. You can also substitute kidney beans with black beans for a different twist, although they will slightly change the traditional flavor.

Tips for Cooking Perfect Rice

Achieving perfectly cooked rice can be daunting, but a few key tips will ensure success. After you add the rice to the boiling liquid, keep an eye on the heat. You want to reduce it to low to maintain a gentle simmer rather than a vigorous boil, which can break the rice grains and lead to uneven cooking. Cover the saucepan tightly to trap steam, which is essential for making the rice tender and fluffy.

If you've never cooked with a Scotch bonnet pepper, it’s vital to know its heat level can vary significantly. If you're unsure how spicy you want the dish, I recommend starting with a whole pepper and removing it at the end of cooking. This method allows the flavors to infuse without overwhelming heat. If you prefer a milder dish, consider using a bell pepper or jalapeño instead, as they can add aroma without too much spice.

Ingredients

Gather these ingredients to create a flavorful and satisfying meal!

Ingredients

1 cup long-grain white rice
1 can (15 oz) red kidney beans, drained and rinsed
1 can (13.5 oz) coconut milk
2 cups vegetable broth
3 green onions, chopped
1 tsp dried thyme
1/2 tsp allspice
1/2 tsp garlic powder
Salt and pepper to taste
1 Scotch bonnet pepper (whole, optional for heat)

Make sure to rinse the rice well to remove excess starch before cooking!

Instructions

Follow these simple steps to prepare your Vegan Jamaican Rice and Peas:

Saute the Aromatics

In a large saucepan, heat a splash of vegetable broth over medium heat. Add the chopped green onions and sauté for 2-3 minutes until softened.

Combine Ingredients

Add the coconut milk, vegetable broth, kidney beans, thyme, allspice, garlic powder, salt, and the Scotch bonnet pepper to the saucepan. Stir well.

Add Rice and Simmer

Bring the mixture to a boil and then add the rinsed rice. Stir to combine, reduce heat to low, cover, and let it simmer for about 25 minutes, or until the rice is tender and has absorbed the liquid.

Finish and Serve

Once cooked, remove the Scotch bonnet pepper and fluff the rice with a fork. Taste and adjust seasoning if necessary before serving.

This dish pairs well with fresh salad or your favorite protein for a complete meal.

Pro Tips

For added depth of flavor, try using freshly chopped herbs or a squeeze of lime juice before serving.

Make-Ahead and Storage

One of the best features of this Vegan Jamaican Rice and Peas is that it stores exceptionally well, making it a great option for meal prepping. You can prepare it a day in advance and store it in an airtight container in the refrigerator for up to three days. Just be sure to let it cool completely before sealing to prevent condensation.

If you want to freeze this dish, it’s best to do so without the Scotch bonnet pepper added, as freezing can sometimes intensify its heat. When you're ready to enjoy, thaw it overnight in the fridge and reheat on the stove over low heat, adding a splash of vegetable broth to prevent it from drying out.

Serving Suggestions

This Vegan Jamaican Rice and Peas is incredibly versatile and can be served in several delightful ways. It pairs wonderfully with grilled or roasted vegetables for a hearty vegetarian meal or can be served alongside a spicy tofu or tempeh dish for a complete protein-packed dinner. I also love serving it with a fresh salad on the side, which adds a refreshing balance to the meal.

For a truly authentic Jamaican experience, consider topping your rice and peas with a sprinkle of freshly chopped cilantro or parsley just before serving. This finishing touch not only enhances the dish visually but also adds a fresh, bright flavor that complements the rich creaminess of the coconut milk.

Questions About Recipes

→ Can I use brown rice instead of white rice?

Yes, but you will need to increase the cooking time and possibly adjust the liquid ratio.

→ Is it possible to make this dish gluten-free?

Absolutely! All the ingredients listed are gluten-free, just ensure your broth is certified gluten-free.

→ What can I replace the kidney beans with?

You can use black beans or chickpeas as alternatives; they will work just as well.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly before serving.