Flavorful Jamaican Rice and Peas in a Rice Cooker

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Looking for a simple way to make authentic Jamaican rice and peas without spending hours in the kitchen? I get it – traditional methods can be time-consuming, especially when you’re juggling work, family, and everything else life throws your way. Plus, getting that perfect texture and flavor balance can feel pretty intimidating if you’re new to Caribbean cooking.

That’s why I love this rice cooker version of Jamaican rice and peas. It’s straightforward, reliable, and gives you those same warm, comforting flavors you’d expect from the traditional recipe – all while letting your rice cooker do most of the work.

What Kind of Rice Should I Use?

For Jamaican rice and peas, parboiled rice is traditionally the top choice since it holds up well and doesn’t get mushy during cooking. Regular long-grain white rice works fine too, though it might end up slightly softer in the final dish. Brown rice can be used if you’re looking for a more nutritious option, but keep in mind you’ll need to adjust the cooking time and liquid ratio slightly – usually about 1/4 cup more liquid per cup of rice. Just remember that whichever type you choose, using your rice cooker’s measuring cup is key for getting the right rice-to-water ratio.

Options for Substitutions

This rice and peas recipe can be adjusted with several substitutions, though some ingredients are key to getting that authentic Jamaican flavor:

• Rice: While parboiled rice is traditional, you can use white or brown rice. Just note that brown rice will need more water and cooking time – add an extra 1/2 cup of water per cup of rice.
• Coconut milk powder: You can replace this with 1 cup of canned coconut milk – just reduce the water amount by 1 cup to maintain the right liquid ratio.
• Scotch bonnet pepper: If you can’t find scotch bonnets, use habanero peppers instead. For less heat, try a quarter of a jalapeño or just a dash of cayenne pepper.
• Kidney beans: Traditional Jamaican rice and peas uses pigeon peas, so feel free to swap. Red kidney beans are most common, but black beans work too – though they’ll change the look of the dish.
• Fresh thyme and green onions: If you don’t have fresh herbs, use 1 teaspoon dried thyme and 1 tablespoon dried chives, though fresh really does taste better here.
• Allspice berries: If you don’t have whole berries, use 1/2 teaspoon ground allspice instead. This spice is pretty important for the authentic taste, so try not to skip it.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Jamaican rice and peas in a rice cooker is getting the liquid-to-rice ratio right – using too much liquid from the canned beans along with the water can make your rice mushy, so be sure to drain and rinse the beans well before adding them. Another common mistake is rushing to open the rice cooker as soon as it switches to ‘warm’ mode – letting it rest for 10-15 minutes after cooking allows the rice to properly steam and the flavors to settle. To get the most flavor from your aromatics, avoid skipping the step of sautéing the fresh onions, garlic, and ginger before adding the rice – even a quick 2-minute sauté can make a big difference in the final taste. For the best texture, remember to remove the whole spices (allspice berries, thyme sprigs, and green onion stalks) before fluffing the rice with a fork, as these can become unpleasant to bite into.

What to Serve With Jamaican Rice and Peas?

This flavorful rice and peas dish is perfect alongside classic Caribbean main courses that bring the heat! Try serving it with jerk chicken or pork, which creates that authentic Jamaican combination you’d find at your favorite Caribbean restaurant. For a complete meal, add some sweet fried plantains on the side and a helping of fresh coleslaw to balance out the spicy flavors. If you’re keeping things simple, this rice also pairs wonderfully with grilled fish or shrimp seasoned with a squeeze of lime and your favorite Caribbean spices.

Storage Instructions

Keep Fresh: Once your Jamaican rice and peas has cooled down, pop it in an airtight container and store it in the fridge for up to 4 days. The flavors actually get better as they meld together, making this dish perfect for meal prep!

Freeze: This dish is great for freezing! Portion it into freezer-safe containers or bags and it’ll keep well for up to 3 months. Just make sure to remove as much air as possible to prevent freezer burn. It’s super handy to have ready-made portions for busy weeknights.

Warm Up: When you’re ready to enjoy your leftovers, sprinkle a few drops of water over the rice and heat it in the microwave, covered, for 2-3 minutes. You can also steam it on the stovetop – just add a splash of water and heat it over low heat until it’s warm through. Give it a gentle stir halfway through to make sure it heats evenly.

Preparation Time	10-15 minutes
Cooking Time	30-50 minutes
Total Time	40-65 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 30-40 g
• Fat: 30-40 g
• Carbohydrates: 210-230 g

Ingredients

• 3 cups parboiled, white, or brown rice (use the specific measuring cup from the rice cooker)
• 3 cups water (use the rice cooker’s measuring cup)
• 1 can of red kidney beans (or swap with canned pigeon peas if preferred)
• 4 to 5 tablespoons coconut milk powder
• 1 teaspoon salt
• 1/2 teaspoon black or white ground pepper
• 1/4 teaspoon allspice
• 1 teaspoon powdered onion
• 1 teaspoon powdered garlic
• 1/2 teaspoon dried thyme (optional)
• 1 tablespoon finely chopped or grated yellow onion
• 1 clove of garlic, minced
• 1/4 teaspoon scotch bonnet pepper (or adjust to taste)
• 6 to 8 whole allspice berries
• 2 green onion stalks
• 1 fresh sprig of thyme
• 1/2 inch piece of ginger root, crushed

Step 1: Prepare the Rice

Begin by measuring the rice and adding it to the rice cooker pot.

Check the rice package to see if washing is necessary—if it has been pre-washed, you can skip this step.

If washing is needed, rinse the rice 2 to 3 times until the water runs clear, then drain it completely.

Step 2: Add Ingredients

With the rice in the pot, measure equal parts of water and add it to the pot of rice.

Drain the canned peas before adding them to the rice.

Add coconut milk powder, all dried seasoning, and all fresh seasoning, then stir the pot gently to combine all ingredients evenly.

Step 3: Cook the Rice

Place the pot inside the rice cooker, cover it securely, plug it in, and press the ‘cook’ button.

As the water begins to bubble, open the pot and stir the contents with the spoon provided.

Recover the pot afterward and let the rice continue to cook.

Step 4: Check and Adjust Texture

When the cook button pops up, indicating the rice is done, check the texture to ensure it meets your preference.

If the grains are too hard, sprinkle about 2 tablespoons of water over the rice, cover it with parchment paper or foil, replace the rice cooker cover, and repress the ‘cook’ button to allow the rice to steam and fluff up.

If the rice is already at the desired texture, simply let it steam for an additional 5 minutes.

If it’s a bit soft, uncover the pot and press ‘cook’ again to allow excess moisture to evaporate.

Step 5: Serve and Enjoy

Once the rice has reached your preferred texture, it is ready to serve.

Enjoy your warm and delicious Jamaican Rice and Peas on its own or alongside dishes like Oxtail, Fried Chicken, Curry Goat, Baked Chicken, or vegetables.

Bless up!

Store any leftovers in the refrigerator for later enjoyment.

Step 6: Rate and Review

Please remember to come back and leave a rating and review under this recipe to let me know how it worked out for you!

Your feedback is greatly appreciated.

Thanks in advance!