Jamaican Rice and Peas
Jamaican rice cooked using ginger, garlic, chicken stock and served with beans.
Jamaican Rice and Peas Recipe by Chef Vaibhav Mahajan

- 2

Cooking Time

-15 Min


- Medium

Preparation Time

- 20 Min


  • 1 White Onions
  • 2 Garlic Cloves
  • 1/2 cup Rice
  • 2 cup Chicken Stock
  • 1/2 gm Ginger
  • 2 tsp Olive Oil
  • 1/2 gms Thyme
  • 2 - 3 tbsp Milk
  • Salt and Pepper
  • 1/2 cup Kidney Beans


  1. 1

    Wash a cup of rice and soak it in water.
  2. 2

    Heat a pan, and add 2 cups of chicken stock.
  3. 3

    Simmer it on low flame.
  4. 4

    Heat another pan and add 1 tbsp oil.
  5. 5

    Add 1 tsp chopped garlic, 1 chopped onion and sauté.
  6. 6

    Add 1 tsp chopped ginger, 1 tsp dried thyme.
  7. 7

    Strain the soaked rice and add it to pan and mix well.
  8. 8

    Add chicken stock enough to cook the rice.
  9. 9

    Add ½ cup coconut milk and season it with salt and pepper.
  10. 10

    Add 1 cup boiled kidney beans and mix well.
  11. 11

    Cover and cook till the rice is done.
  12. 12

    Serve the rice with a yogurt dip, carrot and cucumber dices.
  13. 13

    Garnish it with coriander.
  14. 14

    Jamaican rice and peas is ready.
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Vaibhav Mahajan


A chef with many feathers in his cap, Chef Vaibhav Mahajan, apart from his primary vocation, is also a mentor dedicated to grooming budding talent in the food industry. His knack for experimenting with dishes and their presentation led him to become a food stylist—he is a visiting faculty at two professional schools of photography.

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