Jamaican Jerk Rice and Beans
This Jamaican Jerk Rice and Beans is a great side dish—it pairs the seasoning with a medley of vibrant vegetables and hearty kidney beans. All in one pot.
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 it’s all thanks to my special blend of Caribbean Jerk Seasoning. This seasoning is so versatile and flavorful that I keep finding new ways to incorporate it into recipes. This Jamaican Jerk Rice and Beans is a great example—it pairs the seasoning with a medley of vibrant vegetables and hearty kidney beans. This dish makes a perfect side for Jerk Shrimp Tacos or Chili Lime Steak Tacos. If you’re looking for more inspiration, I also have a post dedicated to taco recipes!
Here’s why I love Jamaican Jerk Rice and Beans!
- Authentic Caribbean Flavor: Bold jerk seasoning, creamy coconut milk, and spicy scotch bonnet peppers deliver a true taste of Jamaica.
- Healthy and Wholesome: Loaded with fresh veggies, protein-packed kidney beans, and nutritious avocado oil.
- Quick and Versatile: Easy to make in an hour and pairs well with shrimp, chicken, or steak.
- Perfect Comfort Food: Creamy, spicy, and satisfying—ideal for family meals or gatherings.
Hope you love this Jamaican Jerk Rice as much as I do.
Visual Process for Making Jamaican Jerk Rice and Beans
Step 1
Sauté Veggies
First you need to sauté carrots, onions, bell peppers, celery and parsley.
Step 2
Add Rice and Jerk Seasoning
Add rice and jerk seasoning because it wouldn’t be Jamaican Jerk Rice without it.
Step 3
Add Beans and Liquids
Add coconut milk, kidney beans and vegetable broth.
Step 4
Bake
Bake it covered for 1 hour, fluff the rice and serve!
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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
- Scotch Bonnet Peppers are hot, so if you can’t handle that heat you can either leave them out altogether or substitute with a milder chili pepper, such as Anaheim or Poblano.