Jamaican Rice and Peas with Jamaican Jerk Blend Olive Oil

Fluffy rice, creamy coconut milk, tender kidney beans, sliced scallions, and fresh thyme come together in a comforting pot with rich island character. A drizzle of Jamaican Jerk Infused Olive Oil Blend brings pimento, garlic, and peppery spice into every spoonful, turning a classic side into something vivid and memorable for family dinner, entertaining, or a relaxed Sunday supper.

Garden Infuzions

Jamaican Rice and Peas with Jamaican Jerk Blend Olive Oil

Fluffy rice simmers with creamy coconut milk, tender kidney beans, thyme, scallion, and the bold warmth of Jamaican Jerk Infused Olive Oil Blend for a deeply savory Caribbean side dish.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Side Dish

Cuisine: Caribbean, Jamaican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 tablespoons Jamaican Jerk Infused Olive Oil Blend
• 1 tablespoon unsalted butter
• 1 small yellow onion finely diced
• 3 cloves garlic minced
• 2 scallions sliced
• 1 teaspoon fresh thyme leaves
• 1 1/2 cups long-grain white rice rinsed
• 1 can 15 ounces kidney beans, drained and rinsed
• 1 can 13.5 ounces coconut milk
• 1 1/4 cups low-sodium chicken broth
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 whole Scotch bonnet pepper
• 1 bay leaf

Equipment

• 1 medium saucepan with tight-fitting lid
• 1 Wooden spoon for stirring
• 1 set Measuring cups for rice, broth, and coconut milk
• 1 set Measuring spoons for oil, salt, and spices
• 1 Fork for fluffing finished rice

Method

 

Instructions

1. Heat the Jamaican Jerk Infused Olive Oil Blend and butter in a medium saucepan over medium heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Stir in the garlic, scallions, and thyme, then cook for 30 seconds until fragrant.
4. Add the rinsed rice and stir to coat the grains in the seasoned oil.
5. Pour in the kidney beans, coconut milk, chicken broth, salt, black pepper, Scotch bonnet pepper, and bay leaf.
6. Bring the pot to a gentle boil, then immediately reduce the heat to low and cover tightly.
7. Simmer for 18 to 20 minutes, until the rice is tender and the liquid is absorbed.
8. Remove from the heat and let the pot rest, covered, for 10 minutes.
9. Discard the bay leaf and Scotch bonnet pepper, then fluff the rice with a fork and serve warm.

Notes

For a milder pot, remove the Scotch bonnet pepper after simmering rather than stirring it through the rice. Rinsing the rice helps keep the texture light, and the resting time after cooking is key for a fluffy finish. The featured blend name should stay exactly as written in the recipe and link to the product on the website when used on the post.

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Recipe Tips

• Rinse the rice until the water runs mostly clear so the finished pot stays fluffy.
• Keep the heat low once the rice simmers so the coconut milk stays smooth and the bottom does not catch.
• Let the rice rest covered before fluffing so the grains set up nicely.

Serving Suggestions

• Serve alongside jerk chicken, grilled fish, or roasted vegetables.
• Add a squeeze of lime and a spoonful of hot pepper sauce at the table if you like extra brightness.
• Pair with fried plantains or a simple green salad for a complete plate.

Storage

• Cool leftovers quickly and store in an airtight container in the refrigerator for up to 4 days.
• Reheat with a splash of water over low heat or in the microwave until hot.
• Freeze in portions for up to 2 months and thaw overnight in the refrigerator.

Variations

• Swap the kidney beans for gungo peas if you want a more traditional island-style version.
• Use brown rice and extend the cook time until tender.
• Stir in diced bell pepper for extra color and sweetness.

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