Jamaican Jerk Rice and Beans
Spicy Jamaican Jerk Rice and Beans made with coconut milk, kidney beans, and bold jerk seasoning. A comforting Caribbean side or main dish.
August 2025 update: I first shared this recipe for Jamaican Jerk Rice and Beans back in January. I freshened up the post a bit in this update, added some serving suggestions and links to other recipes that would go really well with this dish. I hope you love it!
🔗 Jamaican Jerk Rice and Beans Recipe Links
👩🍳 Jamaican Jerk Rice and Beans (or Peas as they call them in Jamaica)
One of my most popular recipes is my Caribbean Jerk Chicken and Rice, and the secret is always in my homemade jerk seasoning. That spice mix is so versatile I end up reaching for it in everything from chicken to shrimp. This Jamaican Jerk Rice and Beans is one of my favorite ways to use it. It combines bold jerk flavors with fluffy rice, creamy coconut milk, and hearty red kidney beans for an authentic Caribbean side dish that feels both comforting and vibrant.
I love serving this rice and beans recipe alongside Jerk Shrimp Tacos or Chili Lime Steak Tacos, but it also pairs perfectly with grilled chicken or steak when you want a flavorful side that stands out. It’s loaded with fresh veggies, protein-rich beans, and the kind of spices that make the whole kitchen smell amazing. Plus, it’s simple enough to cook on a weeknight while still feeling special enough for family dinners.
If you’re looking for more ideas, I’ve got a full post on taco recipes that would go hand in hand with this Jamaican jerk rice. Hope you love this one as much as I do. It’s quickly become one of my go-to rice dishes.
🛒 Ingredients You’ll Need for Jamaican Jerk Rice and Beans
🥣 Step-by-Step Instructions for Making Jamaican Jerk Rice and Beans
Start by warming a splash of avocado oil in a Dutch oven or heavy oven-safe pot over medium heat. Once the oil is hot, toss in your chopped onions, diced carrots, celery, red bell pepper, a scotch bonnet pepper, and some fresh parsley. Stir everything around and let the vegetables sauté until they soften and become fragrant. The onions should turn translucent, and you’ll notice the pepper releasing its heat into the air. If you prefer less heat, swap the scotch bonnet for a milder chili pepper like poblano or Anaheim, or leave it out altogether.
When the veggies are ready, stir in the long-grain rice and your jerk seasoning. Coating the grains with the spices at this stage gives you maximum flavor. Make sure the rice is washed before cooking to remove excess starch. This step keeps the finished dish fluffy instead of gummy. Sprinkle in a little salt to help balance the flavors.
Next, pour in the vegetable broth and coconut milk, then add a splash of rice vinegar for brightness. Stir in the kidney beans, making sure everything is well combined. At this point, the mixture will look creamy and colorful, with the beans adding heartiness to the rice and vegetables.
Cover the Dutch oven with a tight-fitting lid and slide it into the oven to bake. Cooking it covered helps the rice absorb all that liquid slowly, giving you tender grains infused with jerk spices, creamy coconut, and just the right amount of heat. Resist the urge to open the lid while it bakes. You want to trap in all the steam.
Once the rice is cooked through, fluff it gently with a fork. Let it cool for a few minutes before serving; this rest time makes the texture even better and allows the flavors to settle. You’ll end up with a dish that’s spicy, savory, and comforting, perfect on its own or served alongside jerk chicken, shrimp tacos, or even grilled steak.
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Jamaican Jerk Rice and Beans
Equipment
- Oven-Proof Skillet
Ingredients
- 1 tbsp Avocado Oil
- ⅓ cup Chopped Yellow Onions
- 2 Diced Carrots
- 2 Stalks of Diced Celery
- ½ Diced Red Bell Pepper
- 1 Scotch Bonnet Peppers (or a milder chili pepper)
- 3 Sprigs Chopped Curly Parsley
- 1 cup Long-Grain White Rice (washed)
- 2 tbsp Dry Jerk Seasoning
- 1 cup Vegetable Broth (or hot water)
- 14 oz Coconut Milk
- 1 teaspoon Kosher Salt
- 2 tbsp Rice Vinegar
- 1 Can Red Kidney Beans (drained and rinsed)
Instructions
- Preheat the oven to 350℉.
- Add 1 tbsp Avocado Oil over medium-heat to a dutch oven. Add ⅓ cup Chopped Yellow Onions, 2 Diced Carrots, 2 Stalks of Diced Celery, ½ Diced Red Bell Pepper, 1 Scotch Bonnet Peppers and 3 Sprigs Chopped Curly Parsley. Sauté for 3-4 minutes.
- Add 1 cup Long-Grain White Rice and 2 tbsp Dry Jerk Seasoning. Mix well. Season with 1 teaspoon Kosher Salt. Mix again.
- Pour in 1 cup Vegetable Broth, 14 oz Coconut Milk and 2 tbsp Rice Vinegar. Add 1 Can Red Kidney Beans and combine.
- Put the lid on the dutch oven. Bake covered at 350℉ for 1 hour.
- Remove from the oven, fluff the rice, and let it cool slightly before serving.
Substitutions
Storage
Nutrition
FAQs
Can I use brown rice instead of white rice in Jamaican Jerk Rice and Beans?
If you’re using brown rice, add about half to one cup more liquid and bake for 75-90 minutes instead of 60. Keep the pot covered so the rice steams properly.
How spicy is this dish?
The spice level depends on the scotch bonnet peppers and jerk seasoning. For a milder version, use less pepper or substitute with a milder chili.
How spicy is this dish?
The spice level depends on the scotch bonnet peppers and jerk seasoning. For a milder version, use less pepper or substitute with a milder chili
How To Serve Jamaican Jerk Rice and Beans
This Jamaican Jerk Rice and Beans pairs perfectly with grilled jerk chicken or spicy jerk shrimp for a full Caribbean inspired meal. You can also spoon it into tacos and try it with jerk shrimp tacos or chili lime steak tacos for a fun twist. For something lighter, serve it alongside a fresh garden salad or a bowl of mango salsa to cool down the heat.
More Caribbean Recipes
If you loved this Jamaican Jerk Rice and Beans, I’ve got plenty more Caribbean inspired recipes you’ll want to dig into. For a filling main dish, my Three Cheese Caribbean Jerk Chicken Alfredo is creamy and cheesy with parmesan, asiago, and Le Gruyère all melted together, then topped with juicy jerk chicken. If you like a sweet and savory combo, Chicken Pineapple Fried Rice Stuffed Bell Peppers are loaded with pineapple, chicken, and rice baked right inside roasted peppers.
Pineapple Fried Rice is another favorite in my house—it’s tropical, a little sweet, and even the picky eaters go back for more. And if you want something quick and easy, my One Pan Jerk Chicken and Rice brings colorful veggies and bold jerk spices together in one pot.
The sides are just as fun. Coconut Rice is creamy and lightly sweet from the coconut milk, and it balances out spicy jerk chicken or shrimp perfectly. Coconut Lime Slaw is crunchy, refreshing, and full of bright flavor, especially on top of fish tacos or next to pulled pork. For something fresh, my Easy Mango Salsa mixes sweet mango with lime and chili, and it’s just as good on tacos as it is with a pile of tortilla chips.
And then there are the seasonings and snacks. My Cajun Seasoning Blend is smoky, bold, and good on just about anything from chicken to roasted veggies. That same spice mix makes my Crispy Air Fried Cajun Fries addictive golden, crunchy, and the perfect side for burgers or sliders. And of course, you can’t forget a good Jerk Seasoning mix. I keep a jar around for grilled chicken, wings, fish, and even roasted potatoes.