Jamaican rice and peas is a classic dish we love…and have missed. So, we revamped it with cauliflower rice to make a decadently creamy Jamaican Style Cauliflower Rice and Peas. This dish goes perfectly with our family-friendly Baked Jerk Chicken, which isn’t too spicy for the kiddos…unless you want it to be.
Substitute with red kidney beans (we did) if you can’t find the traditional pigeon peas in your area. If you have the opportunity to make it both ways, we definitely recommend it. Pigeon peas are nutty and remain crisp in texture, whereas kidney beans are milder with a creamy internal texture.Print
Jamaican Style Cauliflower Rice and Peas
- 1 12-ounce package frozen cauliflower rice
- 1 cup (homemade or canned) red kidney beans or pigeon peas, rinsed and drained
- 1 large garlic clove, minced
- 2 green onions, finely chopped
- 1/2 large sweet onion, finely chopped
- 1 whole scotch bonnet or habanero pepper
- 1 tbsp avocado oil
- 1/4 cup water
- 3/4 cup coconut milk (full fat)
- 1/2 tsp dried thyme
- 1/8 tsp salt
- Scant 1/8 tsp each ground allspice and ground ginger
- Pinch ground white pepper
- Optional: Thinly sliced green onion for garnish, lime wedges for serving
- Heat a large sauté pan over medium heat, then add avocado oil, onions, and the whole pepper. Cook until onions are translucent and beginning to caramelize, then add green onions, garlic, and thyme. Stir and continue cooking until garlic is fragrant, about 2 more minutes.
- Add water to the pan to deglaze, then taste for heat. Remove pepper now for mild rice that’s kid-friendly.
- Add coconut milk, beans, salt and white pepper, ginger, and allspice. Stir frequently and bring to a gentle boil. Make sure the cauliflower rice is broken up in the bag, then add to the pan, stir, and return to a gentle boil. For medium heat rice, remove the whole pepper at this time.
- Reduce heat to medium-low and cook uncovered until the cauliflower rice reaches preferred texture and most of the liquid has evaporated (about 15 minutes, depending on preference). Season with additional salt and pepper, to taste. For spicy rice, remove the whole pepper now.
- If serving with our Baked Jerk Chicken, a light drizzle of the marinade reduction is excellent on the rice.
If you’re using a scotch bonnet or habanero pepper, taste frequently for heat level and remove the pepper when the sauce reaches preferred spiciness.
Keywords: cauliflower rice, coconut rice, rice and peas, rice and beans, Jamaican rice, Jamaican cauliflower rice, grain-free, gluten-free, vegan, dairy-free, Caribbean