Jamaican Rice and Peas with Greens

This savory dish of rice, beans, and collards makes a great vegetarian meal or a tasty accompaniment to jerk-seasoned meat. If you want it to be really authentic use pigeon peas but kidney beans are very good, too. This dish is flavorful but not very hot; the chili is cooked whole with the rice and is there just for a bit of flavor.


  • 1 medium bunch fresh collard greens, about ½ pound before stemming
  • 1 tablespoon oil
  • 1 medium onion, chopped
  • 1 medium green pepper, seeded and diced
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon dried thyme
  • ¼ teaspoon ground allspice
  • 1 cup long-grain white rice
  • 1 cup coconut milk
  • 1 cup chicken stock
  • 1 cup water
  • 1 whole scotch bonnet, Tobago seasoning, or habanero chili
  • 2 scallions, white and green parts, chopped
  • 2 cups cooked kidney beans
  • Salt and freshly ground pepper


Remove the stems from the collards and cut the leaves crosswise into ½-inch strips. Boil for 5 minutes and drain. Set aside

Pour the oil in a large, heavy saucepan with a tightly fitting lid over medium-high heat. When hot, sauté the onion and green pepper for 3 to 5 minutes or until the onion softens. Add the ginger and garlic pastes, the thyme, allspice, and a generous grind of black pepper. Cook for a minute or so then add the rice and stir to coat with the oil. Add the coconut milk, stock, water, and seasoning chili. Stir well, bring to a boil, cover, and set over low heat for about 20 minutes, until the rice is tender. When the rice is done, remove the seasoning pepper, taste, and season with salt. Mix in the scallions, collards, and beans. Return to low heat for a few minutes to warm through.


One response to “Jamaican Rice and Peas with Greens

  1. Karen September 14, 2011 at 18:29

    The Jamaican rice, peas, and greens would be great with the jerked shrimp that I like to make. I think I’ll do it with pigeon peas.

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