Jamaican rice and peas is one of the easiest plant-based Caribbean recipes you can make — and using a rice cooker makes it even more effortless. This all-vegan version brings authentic island flavor without extra work or fancy ingredients.
This recipe captures the authentic taste of the Caribbean using simple ingredients and a foolproof rice cooker method.
Ingredients You’ll Need
- 1 cup long-grain rice (basmati or jasmine)
- 1 can (15 oz) kidney beans or pigeon peas, drained and rinsed
- 1 ½ cups coconut milk
- 1 cup vegetable broth or water
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 small green bell pepper, chopped
- 1 teaspoon olive oil (optional)
- 1 teaspoon dried thyme
- 1 teaspoon allspice powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 whole Scotch bonnet pepper (optional for heat)
- 2 green onions, chopped
- 1 bay leaf
- 1 tablespoon lime juice
- Fresh parsley or cilantro for garnish
How to Make Jamaican Rice and Peas in a Rice Cooker
Step 1: Prep Ingredients
- Rinse rice until water runs clear.
- Chop onion, garlic, bell pepper, and green onions.
- Rinse and drain beans or peas.
Step 2: Sauté for Extra Flavor
- Use the sauté function in your rice cooker (if available) to cook onion, garlic, and bell pepper in olive oil for 2-3 minutes.
- Stir in thyme, allspice, paprika, salt, and pepper.
Step 3: Cook Everything Together
- Add rinsed rice, coconut milk, and vegetable broth.
- Stir in beans or peas.
- Place whole Scotch bonnet pepper and bay leaf on top (don’t stir it in).
- Close the lid and set the rice cooker to ‘Cook.’
Step 4: Finish and Serve
- After about 25-30 minutes, once rice is tender, remove Scotch bonnet pepper and bay leaf.
- Stir in lime juice.
- Let rest for 5 minutes before serving.
- Garnish with chopped parsley or cilantro.
Why This Vegan Rice and Peas Recipe Works
Authentic Caribbean Flavor
- Saffron-colored coconut rice with spices makes it truly Caribbean.
Protein-Packed & Filling
- Kidney beans or pigeon peas add plant-based protein and fiber.
One-Pot Convenience
- The rice cooker does all the work with minimal cleanup.
Storage & Reheating Tips
Store
- In an airtight container in the fridge for up to 4 days.
Reheat
- In the rice cooker or on the stovetop with a splash of coconut milk or broth.
Serving Ideas
With Vegan Jerk Tofu
- Complements the creamy, rich rice perfectly.
With Sautéed Greens
- Add kale, spinach, or collard greens for extra nutrition.
As a Main or Side
- Serve with fresh salad or avocado slices.
FAQ About Jamaican Rice and Peas
What beans are best for Jamaican rice and peas?
Traditionally, pigeon peas (called “gungo peas”) are used, but kidney beans are a common substitute.
Can I use brown rice?
Yes, but increase the cooking time and add extra broth.
Is this recipe spicy?
Only if you pierce or break the Scotch bonnet pepper. Otherwise, it adds flavor without heat.
Can I skip the coconut milk?
Coconut milk is key for authentic flavor, but you can use all vegetable broth for a lighter version.
What to serve with rice and peas?
Great with jerk tofu, curry vegetables, roasted plantains, or even as a filling meal by itself.
Final Thoughts
Making Jamaican rice and peas in a rice cooker is an easy, healthy, and delicious way to bring the bold flavors of the Caribbean to your kitchen. This vegan-friendly recipe is perfect for meal prep, weeknight dinners, or a taste of island comfort food at home.
Want more easy vegan rice cooker recipes? Check out:
- [How to Make Coconut Chickpea Curry in a Rice Cooker]
- [Rice Cooker Lentil and Spinach Stew (Vegan)]
- [Quinoa and Black Bean Bowl in a Rice Cooker]