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Jamaican Rice and Peas

A little spicy with hints of coconut, this rice and beans recipe has a tropical feel and is best served with chicken.

35 mins
8 Serving(s)
Jamaican Rice and Peas


  • 1 tbsp. Schnucks canola oil
  • 1/2 medium onion, diced
  • 1/2 bell pepper, diced
  • 4 cloves garlic, minced
  • 2 cups Schnucks chicken stock
  • 1 cup coconut milk
  • 1 cup long grain rice
  • 1 tsp. fresh thyme
  • 1 tsp. smoked paprika
  • 1 tsp. Old Bay seasoning
  • 1/4 tsp. dried cayenne pepper
  • 1 (15 oz.) can pinto beans, drained and rinsed
  • salt and pepper, to taste


  1. In a large pot, warm canola oil over medium heat until shimmering. Add onion, bell pepper and garlic and sauté 3 minutes.
  2. Add chicken stock, coconut milk, rice, thyme, paprika, Old Bay and cayenne to pot and bring to a boil. Cover, reduce heat and simmer for 18 minutes.
  3. Stir in beans, cover and cook for 2 more minutes. Remove from heat and let stand, covered, for 5 minutes. Season with salt and pepper.

Nutrition Facts

202 Calories Per ServingFat: 9gSaturated Fat: 7gSodium: 337mgCarbohydrates: 26gFiber: 2gSugars: 2gProtein: 4g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe