Listen, I’m a modern woman, in modern times with two kids, a husband and 15 jobs. I take help wherever I can get it. I’ve been making my rice and peas in a rice cooker for the past 10 years and don’t plan on changing that anytime soon.


If you know how or want to cook your rice in a pot and watch for burning on the bottom and under or overage of rice to water ratio, do you boo! But not me.


To me, the success of rice and peas is all about the seasoning of the broth it’s cooked in. So let’s focus on that.


Let me also clarify that this recipe is for Jamaican rice and peas, not be mistaken for red beans and rice you might get in Louisiana.


Rice & Peas:

4 Cups White, Long Grain, Jasmine Rice

16oz. Red Kidney Beans 

2 Cups Coconut Milk

2 Cloves Garlic

3 Sprigs Thyme

2 Stalks Green Onions

¼ Yellow Onion (or White)

Coarse Sea Salt to Taste


If using uncooked red kidney beans, soak 2 cups of beans overnight and then boil until just fork tender, drain and set aside. If using pre-cooked red kidney beans, drain 1 16oz can and set aside.


In a medium sauce pan, melt 2 tablespoons of butter over medium heat add 3 stems of thyme, 2 stalks green onions, 2 cloves garlic, minced and ¼ a yellow onion sliced.


Sautee until fragrant, about 2 minutes. Add your beans and 2 cups of water per cup of beans. If using coconut milk, replace 1 of every 2 cups of water with the milk. So instead of 2 cups of water, 1 cup of water and 1 cup of coconut milk.


Add salt and garlic powder to taste. Bring just to a boil then reduce heat and simmer about 10 minutes.


Taste the broth and add salt if needed. Water should be flavorful as it the salt content will be dampened when the rice is added.


Remove from the heat.


Using the measuring cup that comes with the device, rinse and drain 4 cups of rice and place in your rice cooker.  


Use a slotted spoon to lift your peas and seasonings out of the broth and place on top of the rice. Then, using the measuring cup that comes with the rice cooker, measure out 5 cups of the broth the peas simmered in and add to the rice cooker.


Note: Although your rice cooker may have a 1 to 1 ratio for rice to cooking liquid, we need additional water to account for the peas in this case.


Turn on and set to white rice. Once the cooking period is complete, remove the herbs and stir with a fork to combine the rice and peas.