Single Serve Jamaican Rice and Peas
If you’re craving the comforting warmth of island flavors but only cooking for one, this single-serve Jamaican rice and peas recipe is the perfect solution. Creamy coconut rice infused with the earthy aroma of thyme, the gentle heat of Scotch bonnet, and the subtle sweetness of red kidney beans delivers all the richness of the traditional dish—without the big batch. Whether you’re preparing a quick weeknight meal or a cozy solo dinner, this scaled-down version captures the heart of Jamaican home cooking in one perfectly portioned bowl. Portion control is something that Caribbean and Caribbean-Americans can do better at dealing with. I remember growing up and the plates were filled with rice and everything else was smaller than the starch. It’s super important that we all have balanced diets, but not stray away from the foods that we know and love. And this single serve Jamaican rice and peas recipe, is a perfect example of that.
Single Serve Jamaican Rice and Peas
Ingredients
- ½ cup red kidney beans soaked overnight in water
- ½ cup coconut milk
- 1 cup reserved water from soaking beans
- ⅓ cup jasmine rice washed
- 2 thyme sprigs
- 2 garlic cloves smashed
- 3 allspice berries
- 2 scallion onions
- ⅛ tsp chicken bouillon
- ½ tbsp oil
- 1 slice of yellow onion
- 1 scotch bonnet pepper
Instructions
- To a pot on medium heat, heat oil and once hot add in onion, garlic, and allspice berries. Stir frequently to avoid burning, and toast for 30 seconds.
- Add in beans, the reserved soaking water, and 1 tbsp. of coconut milk.Place thyme, scallion, and scotch bonnet into the pot as well. Cover and boil on medium low heat until beans are completely tender,
- Uncover and add in remaining coconut milk along with your washed rice and chicken bouillon. Stir so everything is well combined. Lower heat to low and cover.Simmer for 20 minutes and do not open the lid during this time.
- Uncover pot and fluff the rice with a fork. Remove thyme, scotch bonnets, and scallion. Enjoy with your favorite protein.
