Caribbean Rice and Peas
Rice and peas is a staple Caribbean side made from rice and kidney beans cooked in rich coconut milk with thyme, garlic and a whole scotch bonnet for fragrance. It is creamy, savoury and comforting. It is traditionally served on Sundays across Jamaica and is the perfect partner for jerk chicken and stews.
Why You Will Love This Caribbean Rice and Peas
- Creamy, fragrant rice with a gentle coconut flavour
- Vegan and made in one pot
- A perfect side for jerk chicken, curries and grilled dishes
Ingredient Notes
Rice: Long-grain rice stays fluffy. Kidney beans: Called peas in the Caribbean, cooked until tender. Coconut milk: Gives creaminess and a gentle sweetness. Thyme, garlic, spring onion and scotch bonnet: Provide the aromatic base.
Tips for Fluffy Rice and Peas
Keep the scotch bonnet whole for flavour without heat, and take care not to let it burst. Do not stir during cooking so the rice does not turn mushy. Cover tightly and cook on low heat, then rest for 10 minutes before fluffing with a fork.
Serving and Storage
Remove the thyme stems and scotch bonnet before serving. Leftovers keep for three days in the refrigerator and reheat well with a splash of water.
Frequently Asked Questions
Why is it called rice and peas when it uses beans?
In Jamaica and across the Caribbean, "peas" refers to kidney beans or pigeon peas. Red kidney beans are the most common choice for this dish.
Can I use canned kidney beans?
Yes. Rinse them and add them with the coconut milk. Using the bean liquid in place of some water adds extra colour and flavour.
Why add a whole scotch bonnet?
Left whole, it lends fruity fragrance without much heat. Take care not to burst it, or the rice will become very hot.
What type of rice is best?
Long-grain white rice cooks up fluffy and separate. Parboiled rice also works well and holds its shape.
Can I make it without coconut milk?
You can use water and a little butter, but coconut milk gives the dish its characteristic creaminess and sweetness.
How do I store leftovers?
Cool quickly and refrigerate for up to three days. Reheat with a splash of water until steaming hot.
More Recipes You Will Love
- Jamaican Jerk Chicken: fiery grilled chicken with smoky spice
- Jeera Rice (Cumin Rice): fragrant cumin rice for any curry
- Doro Wat (Ethiopian Chicken Stew): slow-simmered spiced chicken stew
- Chicken Adobo: tangy soy-vinegar braised chicken
- 1 can kidney beans (400 g)
- 1 can coconut milk (400 ml)
- 2 cups long grain rice (rinsed)
- 2 cloves garlic (minced)
- 3 sprigs fresh thyme
- 3 spring onions (sliced)
- 1 whole scotch bonnet pepper (do not cut)
- 1 teaspoon allspice
- 1 cup water
- Salt to taste
- 1 Rinse the RicePut the 2 cups of long grain rice in a fine sieve and rinse under cold running water for about 1 minute, stirring with your hand, until the water runs almost clear. Drain well.Tip: Rinsing removes the surface starch that makes rice gummy, and it is the reason the grains stay separate in this dish.
- 2 Prepare the AromaticsMince the 2 garlic cloves and slice the 3 spring onions, using both the white and green parts. Tie or simply group the 3 thyme sprigs together so they are easy to find and remove later.Tip: Tying the thyme in a bundle with kitchen string means you can lift it all out in one go at the end, so no woody stems end up in the rice.
- 3 Shake and Open the Coconut MilkShake the can of coconut milk well, as the cream separates and sits on top. Open it and pour it into a bowl or jug, scraping out any thick cream stuck to the can.Tip: Shaking before opening makes it easier to blend the thick cream and the thin milk evenly into the pot.
- 4 Open the BeansOpen the 400 g can of kidney beans and keep all the liquid in the can. Do not drain or rinse them.Tip: The starchy bean liquid adds flavour and a rich colour to the rice, so it is part of the liquid in this dish.
- 5 Combine the Liquids and SeasoningsIn a medium pot with a tight-fitting lid, combine the kidney beans with their liquid, the coconut milk, 1 cup of water, the garlic, thyme, spring onions and 1 teaspoon of allspice.Tip: Choose a pot with a heavy base and a tight lid, as you will not want to lift the lid once the rice is cooking.
- 6 Bring to a BoilPlace the pot over medium-high heat and bring to a boil, which takes about 4 to 5 minutes, stirring once or twice. Watch it, as coconut milk can boil over quickly.Tip: Turn the heat down a little if the milk climbs the sides of the pot. It should bubble gently.
- 7 Taste and Salt the LiquidTaste the boiling liquid and add salt until it tastes pleasantly salty, starting with about 1 teaspoon. The liquid should taste a little saltier than you would like, as the rice will soak up a lot of it.Tip: Season now rather than later, as you cannot stir salt in once the rice has been added and the lid is on.
- 8 Add the RiceAdd the rinsed rice and stir once, just to spread it out evenly in the liquid.Tip: Stir only once, as stirring rice while it cooks makes it release starch and turn mushy.
- 9 Lay the Scotch Bonnet on TopGently lay the whole scotch bonnet pepper on top of the rice, without cutting or piercing it.Tip: Keeping the pepper whole gives a fruity fragrance with very little heat. If it bursts, the dish will become extremely hot, so handle it carefully.
- 10 Cover and Reduce the HeatLet the liquid come back to a boil, then cover the pot tightly with the lid and turn the heat down to the lowest setting. For a better seal, put a sheet of foil or a clean tea towel under the lid.Tip: A tight seal traps the steam, which cooks the rice. Make sure the heat is very low so the bottom does not catch.
- 11 Simmer for 25 MinutesSimmer on low for 25 minutes without lifting the lid or stirring.Tip: Do not stir during cooking so the rice does not turn mushy. Set a timer and resist the urge to peek.
- 12 Check That the Rice Is TenderLift the lid and check the rice. It should be tender, with all the liquid absorbed and steam holes on the surface. If the rice is still firm, sprinkle over 1/4 cup of hot water, cover and cook for 5 more minutes.Tip: Different brands of long grain rice absorb different amounts of liquid, so a little extra water at the end is a handy fix.
- 13 Remove the Pepper and ThymeUsing a spoon, carefully lift out the whole scotch bonnet pepper without breaking it, and take out the thyme sprigs and their woody stems.Tip: Discard the pepper, since it has done its job. Wash your hands if you touch it, and keep it away from your eyes.
- 14 Fluff and RestFluff the rice and beans with a fork, lifting from the bottom, and leave to rest, covered, for 5 minutes before serving.Tip: Serve with jerk chicken, curry goat or fried fish. Leftovers keep for 3 days in the fridge and reheat well with a splash of water.