Rice and Peas is a staple Jamaican side dish made by cooking long-grain rice with kidney beans (or gungo peas) in coconut milk, flavored with scallions, thyme, garlic, and scotch bonnet pepper. Originating in Jamaica’s rural kitchens, it is traditionally simmered in one pot and served alongside dishes like jerk chicken, curry goat, or fried fish during Sunday dinners and festive meals. Despite the name, “peas” refers to beans in Jamaican parlance. The dish reflects African culinary roots and remains a symbol of comfort and tradition across the island.

Common variations include gungo peas (pigeon peas), brown rice, or vegetarian-only preparations.

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