Our Slow Cooker Rice and Peas is inspired by the traditional Jamaican rice and peas. This is such an easy fuss-free family meal as all the ingredients are simply added to the slow cooker. If you are watching the pennies and having to be frugal with budgeting your food shopping, which is what we are currently doing, then this rice and pea recipe is ideal. It can be enjoyed as a side-dish served along with your favourite curry, stew, roasted or steamed veggies, or even a few veggie sausages. Or serve as a main along with a crispy green salad, crusty bread or flatbreads.
Prefer to cook on the stove-top? Scroll down to our FAQ section for guidance on cooking stove-top rice and peas. [quick jump to FAQ section link below the following image]
Even though this recipe is called rice and peas the peas are actually beans. Although if preferred you could always replace the beans with fresh or frozen peas. Our slow cooked rice and peas is a no-oil recipe and really the oil is not missed.
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Origin of Jamaican Rice And Peas
Rice and peas is a Jamaican meal that originates within the Caribbean Islands, and can be linked further back in history to the Ivory Coast of West Africa. The peas used for the meal are not actually peas but most commonly kidney beans, but can also be black-eyed peas or pigeon [gungo] peas.
Rice and peas is a dish that was developed during the time of slavery as it's believed to have its roots from traditional African rice dishes brought over by enslaved Africans. The dish has evolved over time, incorporating local ingredients and traditional cooking methods from various cultures that have influenced Jamaica - including African, Spanish, British, Indian, and Chinese.
Although there are many variations of rice and peas, the main Caribbean flavours that tend to be added to the meal include thyme, chilli [such as Scotch bonnet], allspice, ginger, spring onion, coconut milk, and sometimes onions and garlic.
Rice and peas are traditionally prepared on a Sunday and are a popular accompaniment to BBQ Jerk chicken. Traditionally, rice and peas is eaten on Sundays and on special occasions. Sunday in Jamaica is considered a day for family and rest, and the preparation of rice and peas is a part of the ritual of gathering and sharing a special meal. The dish is often served with a variety of meats, such as chicken, beef, or pork.
For more interesting information about rice and peas do have a look at this post by Jamaicans.com.
For another Jamaican inspired recipe that has British influences have a look at our Jamaican Rock Cakes recipe.
Vegan Rice And Peas
Our slow cooker rice and peas is not an authentic recipe as it has been adapted from a Rose Elliot recipe, that we discovered within Elliot's The Bean Book cookbook. Rose Elliot is a British author of many vegan and vegetarian books.
Elliot, however, claims that her recipe is an authentic one that was given to her by her friend who resides in the Caribbean. I have adapted the recipe from stove-top to a slow cooker method so ingredient quantities have changed, cooking oil omitted, and extra flavourings included.
Vegetable stock is used instead of water for extra depth of flavour. Garlic and onion powder are included as we find those two flavours in dried form season the coconut milk beautifully. A few pinches of chilli powder have also been included.
Elliot's recipe uses brown rice whereas we opted for long-grain rice so that it would cook quicker and easier within the slow cooker. Kidney beans was replaced with a can of Tropical Sun Caribbean peas and beans, which is a mix of kidney beans, black-eyed peas and gungo peas [Pidgeon peas].But of course a can of kidney beans will do fine.
It is certainly not authentic or traditional, but we like to add a few chopped cherry tomatoes to the slow cooked rice and peas once the dish is cooked. The tomatoes warm up as they nestle within the rice and peas and offer a fresh burst of flavour and goodness that compliments the delicious creamy coconut rice and peas.
How To Prepare
For this recipe we used a can of Tropical Sun Caribbean peas and beans [kidney beans, black-eyed peas, gungo peas.] However, this can be replaced with a can of kidney beans or black-eyed peas. Or a mix of both.
You won’t need any oil for this recipe as it’s a no-oil rice and beans. The ingredients you will need are: vegetable stock, a can of peas and beans [or a can of kidney beans/black-eyed beans], can of coconut milk, green bell pepper, long-grain rice, chilli powder, onion powder, garlic powder, dried or fresh thyme salt and pepper.
Fresh tomatoes are an optional addition at the end of cooking, as is some fresh parsley or coriander [cilantro] for garnish.
Also instead of dried onion you can use fresh onion but do make sure that it is finely chopped to ensure that it cooks through.
Finally, my family do enjoy a cup of frozen sweetcorn added to the slow cooker at the beginning of cooking but this is an optional addition.
Step 1: Preheat the slow cooker by switching it to the low setting while you prepare and add each ingredient.
Step 2: Add the diced bell pepper, beans, rice, thyme, chilli powder, onion and garlic powder. Give it all a good stir.
Step 3: Pour the coconut milk and veggie stock into the slow cooker. Stir well and season with salt and pepper.
Step 4: Pop the lid over the slow cooker and leave to cook for 1 hour 50 minutes. Check to see if the rice is cooked and if not leave for another 10-15 minutes.
Step 5: Fluff up the rice with a fork and if adding the optional chopped cherry tomatoes pop these in. Spring onions [green onions] are a nice tomato alternative.
Step 6: Stir the tomatoes through the rice, place the lid back on, and leave for 10 minutes so that the tomatoes soften up a little and warm through.
Step 7: Garnish with fresh parsley, remove the thyme sprig, and if liked sprinkle over some red pepper or chilli flakes. For those who like extra spice a few fresh chilli slices can be scattered over or a few drops of hot sauce.
Recipe Notes
Storing
Cool the rice and peas quickly [preferably within an hour], and add to a covered container and keep in the refrigerator for 1-2 days. It is recommended to remove the rice and peas from the slow cooker soon after cooking so that it can cool down quicker, as the slow cooker pot will remain hot for a while after its switched off.
Freezing
Once cool, place the rice and peas into a freezer and food-safe container and freeze for 2-3 months.
Reheating
Place the rice and peas into a non-stick skillet, wok or fry pan and stir frequently over a medium heat until piping hot. Add a splash of liquid such as water or vegetable stock if required to prevent the rice sticking whilst reheating. Or you could reheat using a little oil to create a fried rice meal.
Alternatively, place the rice and peas into a microwave safe bowl, and add a few tablespoons of water or stock. Cover the bowl loosely with a microwave safe lid and microwave for 1-2 minutes. Stir the rice and reheat for a few more minutes. Continue until it is piping hot and steaming throughout.
It's recommended that leftover rice be heated to an internal temperature of 74C [165F] to reduce any harmful bacteria that may be present. A food thermometer can be an inexpensive but valuable investment.
FAQ
Yes, rice and peas are perfect for gluten-free diets as rice and beans are naturally gluten-free. However, do use a gluten-free stock or broth and check all seasonings for gluten containing ingredients.
Rice and peas is substantial enough for a main meal but for extra hungry days or if using the dish as a side, here is a few ideas:
*a tray of veggies and/or cubed tofu roasted or oven baked, seasoned with jerk seasoning
*steamed veggies
*crispy green salad
*serve as a side along with a curry, stew, veggie burger or veggie sausages
*crusty bread - such as our Australian Damper Bread
*tortilla wraps - use the rice and peas as a filling along with salad bits such as lettuce, cucumber, tomatoes, spring onions, shredded red cabbage, pickled onions, and condiments such as plant-based mayonnaise, sour cream, ranch dressing, hot sauce, etc.
*Flat breads such as our Three Ingredient Flatbreads
*Home-made Cornbread Muffins
Yes, you can add extra vegetables although do keep in mind that certain vegetables can take longer to cook compared to others, and perhaps pre-cook harder veggies [such as carrots or celery] before adding to the slow cooker. Also chop each veggie into very small pieces so that they cook through.
Extra vegetables to add could be - carrots, celery, mushrooms, aubergine [eggplant], sweetcorn, peas, courgette [zucchini], butternut squash, pumpkin, sweet potato, cauliflower, or broccoli. Softer vegetables such as spinach, kale, frozen peas, etc, can be stirred through the recipe near the end of cooking time.
Alternatively, a cup or so of frozen mixed vegetables is a great idea.
For our recipe we use long-grain rice as it’s nice and quick to cook and easily accessible in the supermarkets or stores. However, you could use a different type of rice but do keep in mind that the cooking times will change and the dish may take longer to cook. Also a different rice will have a different texture and flavour.
Different rices you could use include basmati, Jasmine rice, short-grain rice, wild rice. Also to save cooking time you can use pre-boiled or par-boiled rice which is rice that has been pre-cooked and then dried and sold along with other types of dried rice.
The term "Rice and Peas" in the context of the traditional Caribbean meal can be a bit confusing if taken literally as the "peas" refers to beans, most commonly kidney beans, pigeon peas, or black-eyed peas. This usage of the word "peas" is traditional in various Caribbean countries and in many parts of the Caribbean, legumes, including beans, are often colloquially referred to as "peas." So, when people say "Rice and Peas," they're usually referring to a dish made with rice and a type of bean, rather than the green peas commonly used in Western cooking.
Yes, you can convert the rice and peas recipe to a stove-top recipe by following our easy guidance below. It’s best to use a reliably non-stick pot, pan, or skillet for this recipe to prevent the creamy rice from sticking or burning.
1. Start by sautéing the finely diced bell pepper (and fresh onion and garlic, if using) in a large pot over medium heat. You can use a tablespoon of oil or ¼ cup of vegetable stock.
2. Stir through the onion powder, garlic powder, chilli powder, and dried thyme.
3. Next, add the rinsed and drained rice, along with the peas and beans, to the pot.
4. Pour in the coconut milk and vegetable stock - for this method add an extra 250ml [1 cup] or stock.
5. Season with salt and black pepper, and give it a good stir.
6. Stir and bring to a boil, then reduce the heat to a simmer.
7. Gently boil for 10 minutes before
7. Cover the pot and let it cook until the rice is tender and has absorbed the liquid. This usually takes about another 10 minutes, but keep an eye on it to prevent sticking or burning.
8. Once the rice is soft, remove from the stove-top, and stir through the cherry tomatoes if using and place the lid on the saucepan. Leave for about 5 minutes for the tomatoes to warm up. If there is still some liquid that has not been absorbed just leave the rice for a further few minutes and it will be soaked up.
9. Fluff the rice with a fork and add extra salt and pepper to taste. Garnish with chopped parsley or coriander [cilantro].
Cooking the rice and peas on the stovetop cooking might require more frequent stirring to ensure even cooking and to prevent the rice from sticking to the bottom of the pot.
Also, be prepared to add a little extra vegetable stock or water if the rice looks like it requires it - for example the liquid has been absorbed but the rice is still not soft. If this occurs add more liquid and cook for longer with the lid on the pot. The stove-top method is a great alternative if you don't have a slow cooker or if you're short on time.
More rice and bean budget-friendly recipes
For more rice and bean recipes check out our delicious Cajun Dirty Rice, and this American Classic Rice-A-Roni, and our family favourite Mexican Bean and Rice Casserole [which has a delicious tasty cheesy nacho topping]. And lastly, one of our new family favourites our Vegetable, Bean and Pea Pilaf which features broad beans which are also known as Lima beans. We also love this Red Beans Stew and Rice.
This Rice and Peas variation was prepared with the optional addition of frozen sweetcorn which brings delicious sweetness to the rice and peas.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Slow Cooker Rice And Peas
Equipment
- slow cooker or crockpot at least 3-3.5 litres in size [3-4 quarts]
Ingredients
Main slow cooker ingredients
- 225 grams long grain rice [rinsed and drained]
- 1 can peas and beans [Or a 400g [14oz] can of kidney beans or black-eyed peas, drained. Or 240 grams cooked beans [1 ½ - 2 cups]
- 1 green bell pepper [fine diced, or any colour, alternatively use about 1 cup of frozen sliced peppers]
- 1 can coconut milk [400gram [14oz]can,or use coconut milk powder or creamed coconut block to prepare your own coconut milk]
- 2 teaspoons onion powder [or 1 medium-large onion, fine diced]
- 2 teaspoons garlic powder [or 4-6 cloves, fine diced or minced]
- ¾ teaspoons mild chilli powder [can use less or more if a stronger spiciness preferred]
- 1-2 sprigs fresh thyme [or 2 teaspoons dried thyme or dried mixed herbs]
- 100 millilitres vegetable stock [we used 2 OXO meat-free chicken stock cubes, but you can use your ordinary stock or broth]
- 150 grams Fresh or frozen sweetcorn optional
Optional - 10 minutes before end of cooking
- 8 cherry tomatoes [halved or quartered, can replace with 2 medium sized tomatoes, add more if liked, or replace with sliced spring onions [green onions]
Optional, for garnish
- 10 grams fresh parsley or coriander [cilantro] [or fresh chives or your choice of fresh herb]
Instructions
- Set the slow cooker to the low setting so that it can preheat up as you prepare and add each ingredient.
- Add the rice, beans, bell pepper, garlic powder, onion powder, dried or fresh thyme, and chilli powder, to the slow cooker. [Do ensure that any fresh veggies you add are finely diced so that they cook through, alternatively you can sauté any vegetables that you prefer before adding to the slow cooker]Next add the coconut milk and vegetable stock, and give it all a good stir. If your coconut milk is very thick and comes out of the can as a thick white mass it will be fine as it will melt within the heat as it cooks.Add ½ teaspoon of salt and a good grinding of black pepper.225 grams long grain rice, 1 can peas and beans, 1 green bell pepper, 1 can coconut milk, 2 teaspoons onion powder, 2 teaspoons garlic powder, ¾ teaspoons mild chilli powder, 1-2 sprigs fresh thyme, 100 millilitres vegetable stock
- Add the lid onto the slow cooker and leave for 1 hour and 50 minutes.
- Give the rice a stir and test to see if the rice has cooked. If not place the lid back on and leave for another 15 minutes, or just until the rice is cooked.
- Once ready, fluff the rice up with a fork and stir the chopped cherry tomatoes through the rice and leave for 10 minutes to warm through.8 cherry tomatoes
- Check the seasoning and add extra salt and pepper to taste.
- Serve with chopped parsley or coriander and a scatter of chilli or red pepper flakes if liked. For those who prefer more spiciness a few chilli slices from a can or jar of jalapeños, or fresh chilli slices, or a few drops of hot sauce can be stirred through.10 grams fresh parsley or coriander [cilantro]
Notes
- Nutritional data is for guidance only and not a strict calculation as ingredients vary.
- Nutritional info includes the fresh parsley and cherry tomatoes.
- Store leftover rice and peas, by cooling quickly and placing in the refrigerator for up to 1-2 days. Never leave the rice to sit for a long time on the counter-top try and get it into the fridge once cool, preferably within an hour.
- Freeze and store for up to 2-3 months.
- Reheat in the microwave until piping hot.
- Or reheat within a non-stick pan and stir-fry until piping hot. A little water or stock can be added, if necessary, to help prevent sticking to the pan.
- The recommended temperature to reheat rice to is 165F/ 74C, a food thermometer is a good investment.
- We used a 3.5 litre Swan slow cooker which has a ceramic inner pot. Other types of slow cooker may have different cooking times so cook the rice until it is soft but still has a bite to it.
- Ensure that if using fresh onions and garlic then ensure that they are fine diced so that they cook through. Likewise ensure that the bell pepper is finely diced as are any other vegetable you choose to add.
- The beans can be replaced with any cooked bean you prefer - kidney beans are ideal.
- We used 2 OXO meat free chicken stock cubes along with 100ml of water to create the vegetable stock for the recipe. We used 2 as they are quite small compared to other stock cubes and not too salty. If other stock cubes are used you will likely only need one.
- The sweetcorn is an optional addition but coupled with the meat free chicken stock cubes, it is a delicious addition to the rice and peas.
- The chilli powder we have in the UK may be spicier than US chilli powder as our chilli powder is just ground chilli’s with nothing added. So if necessary do add extra chilli powder to taste.
- Serving suggestion - our family enjoys the rice and peas, with the addition of sweetcorn, and garnished with chopped coriander and sliced spring onions, served along with a home-made coleslaw. We make the easy coleslaw with fine shredded red or white cabbage, thin sliced red onions, and grated carrot - mixed with a little plant-based mayonnaise. My kids also love a tortilla wrap and use the rice and beans and coleslaw as a tasty filling.
- Want a stove-top rice and peas recipe? We have included an easy method that can be found above this recipe in the FAQ section.
Nutrition
Comments
We would love to know how you got on with the Slow Cooker Rice and Peas recipe or perhaps you used the stove-top method? We would really appreciate it if you could drop us a comment below and click the star ratings. That way we know what recipes you enjoy cooking and we can use that valuable information to create more tasty family recipes. Thanks so much, Love Jacq x
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