The Scotch bonnet goes in whole and stays whole — it perfumes the pot without heat, and one nick with a spoon releases blistering fire. The coconut milk isn't a garnish; the rice cooks entirely in it, which is why it's called the Sunday rice.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook1 hr
Makesserves 6
CuisineJamaican
Cost$
VeganGluten-free
The Ingredients — and where to get them
Cook for6servings
Dried red kidney beans
Traditional over canned; soak overnight and simmer until nearly tender before the rice.
1 cup
Local / market
Coconut milk
Full-fat canned. The rice cooks in it, so don't dilute too much.
Can you make Jamaican Rice and Peas in an air fryer? — Sometimes
Sometimes — if the pieces are small and cooked dry, an air fryer can handle it in a single layer; anything saucy or liquid needs a pan. When in doubt, the stovetop or oven is the safe call.
Can you freeze Jamaican Rice and Peas? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Jamaican Rice and Peas ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Jamaican Rice and Peas gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Jamaican Rice and Peas vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
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