Authentic Jamaican rice and peas hold a special place on the Jamaican dinner table, gracing celebrations like Mother’s Day, Father’s Day, Sunday dinners, and the grandest of all, Christmas dinner. Learning to make an authentic pot is practically a rite of passage in Jamaican households. If you’re craving that comforting taste of home but never got the chance to learn, fear not! Here’s the perfect recipe to satisfy your cravings and bring a taste of Jamaica to your kitchen.

Jamaican Rice and Peas Recipe:

Ingredients:

• 1 cup dried red kidney beans (5.3 ounces; 150g)
• 3 medium cloves garlic
• 1 tablespoon (9g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
• 1 1/2 cups (355ml) coconut milk (from one 13.5-ounce/400ml can)
• 1 ounce (28g) peeled fresh ginger (about one 1-inch knob), smashed (optional)
• 4 scallions, root ends trimmed
• 5 sprigs fresh thyme
• 1 whole Scotch bonnet pepper
• 6 pimento (allspice) seeds
• Freshly ground black pepper
• 3 cups long-grain rice (1 pound 3 1/2 ounces; 550g)
• 3 tablespoons of sugar (optional)

Instructions:

1. In a large bowl, cover peas with cold water by at least 2 inches and let stand for at least 8 and up to 12 hours.
2. Drain beans and transfer to a large pot along with garlic and salt. Cover with 5 cups (1.2L) cold water and bring to a boil over high heat. Cook until beans are just tender, about 45 minutes.
3. Add coconut milk, ginger, sugar (if using), scallions, thyme, Scotch bonnet pepper, and allspice seeds. Season with pepper. Return to a boil, then lower heat to a simmer and cook for 20 minutes.
4. Add rice and stir once to distribute. Cover, lower heat to low, and cook until all water is absorbed and rice is fully cooked, about 20 minutes or following the cooking time on rice package directions. Without lifting the lid, let rice continue to steam, covered, for 15 minutes.
5. Fluff rice and discard Scotch bonnet pepper, thyme sprigs, and scallions, if you can find them (it’s also okay to leave some of these in the pot, we often do, allowing diners to pluck them out at the table). Serve directly from the pot or transfer to a serving dish; note that it’s okay if the rice crisps on the bottom of the pot, in Jamaica, this crispy bottom is called bun bun, and it is often desired.

This dish is best served piping hot alongside your favorite Jamaican delights—whether it’s crispy fried chicken, rich and flavorful curry mutton, succulent oxtail, hearty stew chicken, tender pork, or any meat-based dish with a generous helping of gravy. So gather your loved ones, dig in, and let the flavors of Jamaica transport you to a culinary paradise. For more culinary adventures and authentic Jamaican recipes, be sure to check out Seriouseats.com.