Jamaican Rice and Peas

This slimming friendly Jamaican Rice and Peas is a great side dish for anyone counting calories or following plans like Weight Watchers!

The traditional Rice and Peas recipe contains quite a lot of coconut milk, which is pretty high in calories, so we’ve made this Jamaican Rice and Peas version a bit more slimming friendly.

Jamaican Rice and Peas | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

A perfect substitute for the coconut milk is Alpro Coconut Drink, which is much lighter whilst still providing that slightly sweet coconutty flavour.

Jamaican Rice and Peas | Slimming & Weight Watchers Friendly

This Jamaican Rice and Peas dish is a great side dish to many Jamaican meals. In fact it’s perfect with our Jamaican Oxtail Stew.

If you’re wondering about the ‘Peas’ in this recipe, they’re not what we would call peas. They’re actually dried beans, such as Kidney Beans or Black Eyed Beans. In the Caribbean these beans are referred to as “peas”. Hence the name.

Jamaican Rice and Peas | Slimming & Weight Watchers Friendly

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Jamaican Rice and Peas | Slimming & Weight Watchers Friendly

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Jamaican Rice and Peas

Votes: 6
Rating: 5
Rate this recipe!


Prep Time

Cooking Time

portion 5 minutes 20 minutes




234kcal 11

Smart Points (Flex/Freestyle)

Coming Soon

Per portion Per portion Per portion
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  1. Add the drained kidney beans & the Alpro coconut drink to a large saucepan with the onion, garlic, thyme & salt. Bring to the boil
  2. Meanwhile rinse the rice in a sieve until the water runs clear
  3. Once the Coconut drink has reached boiling point add the rice and stir
  4. Cover, reduce the heat & simmer for 20 mins or until the rice is cooked. You may need to add a little water depending on the brand of rice you use

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

If making this recipe Gluten Free please make sure to check the ingredients that you’re using

Especially things such as; 

- Stock cubes
- Soy sauce - substitute with Tamari.
- Worcestershire sauce - substitute with Henderson’s Relish.
- Etc.


Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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  1. Hi there,
    This was delicious but I found that the coconut drink was not enough liquid to cook the amount of rice in despite adding lots of water, it ended up burning the pan and just all sticking together, the small unburned bit I did try was lovely but unfortunately had to throw it all away.
    I followed you recipe 100% so any ideas where I could have gone wrong please.
    Many thanks & keep up the brilliant work

  2. I don’t really like coconut very much so is there a substitute that I can use other than just water? Also could I freeze this as I am cooking for one?

  3. Hiya. Just made this an it was delicious. Got leftovers – do you think it’d be OK to freeze for another time?

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Slimming World Recipes
A blog started by 2 chefs on their Slimming journey, evolving into an epic adventure shared by many!