Vegan Jamaican rice and peas

4.89 from 9 votes

If you're looking for a delicious vegan Caribbean side dish that will wow, this authentic vegan Jamaican rice and peas recipe is perfect!

Prep Time5

Cook Time1 15

Total Time1 20

Course: Side Dish

Cuisine: Jamaican

Servings: ½ cup servings

Calories: 246kcal

1 tablespoon olive oil
1 white onion, chopped
3 cloves garlic, minced
3 scallions, chopped
4-5 sprigs thyme, stems included
1 scotch bonnet pepper, uncut
½ teaspoon vegan cane sugar, more or less to taste (optional)
½ teaspoon fresh black pepper
6-8 allspice berries (pimento berries)
¾ cup dried kidney beans, soaked overnight, then drained (or 1 15oz can drained and rinsed) (133g)
13.5 oz full fat coconut milk (383g)
2 teaspoon salt
1 ½ cups white rice, rinsed well (or brown basmati rice) (300g)
1 ¼ cups water (can sub with low-sodium vegetable stock) (284g)

In a large sauce pan over medium heat, add oil and heat until ready. Then add onions, garlic, scallions, thyme, scotch bonnet pepper, sugar (if using), black pepper, and allspice berries. Saute.
Once onions are soft (about 2-3 minutes), turn heat up to medium-high. Add in the kidney beans and coconut milk and stir together. Once mixture starts to boil, add the salt, stir, and reduce heat to low/simmer. Cover the pot and cook until beans are tender, about 30 minutes to an hour, stirring occasionally. -
Note: If there is not enough liquid while simmering add an additional ½ of water to keep beans covered
Add in the rice and the 1 ¼ cup water and stir well. Bring to a boil, cover, then continue to simmer until rice is fluffy and liquid is soaked up(about 25-30 minutes). Remove from heat. Carefully discard the thyme stems, allspice berries and scotch bonnet pepper.

In a large sauce pan over medium heat, add oil and heat until ready. Then add onions, garlic, scallions, thyme, scotch bonnet pepper, sugar (if using), black pepper, and allspice berries. Saute.
Once onions are soft (about 2-3 minutes), turn heat up to medium-high. Add in the kidney beans, rice, coconut milk and water then stir together. Bring to a boil, cover, then continue to simmer until rice is fluffy and liquid is soaked up(about 25-30 minutes). Remove from heat. Carefully discard the thyme stems, allspice berries and scotch bonnet pepper.

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

*Tips and Tricks listed in post above