Rice and Peas
A classic Jamaican side dish where creamy coconut milk, kidney beans, and fragrant thyme create a flavorful, fluffy rice. The perfect partner for jerk chicken or curried goat.
For 4 servings
Rinse the long-grain rice in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch and ensures fluffy rice. Set aside to drain completely.
In a medium pot or Dutch oven with a tight-fitting lid, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and chopped scallions. Sauté for 3-4 minutes until softened and fragrant.
Pour in the entire can of kidney beans (with their liquid), the coconut milk, and the water. Add the fresh thyme sprigs, allspice berries, salt, black pepper, and the whole scotch bonnet pepper. Stir well to combine and bring the liquid to a gentle simmer.
Add the rinsed and drained rice to the pot and stir it in. Increase the heat slightly to bring the mixture back to a boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with the tight-fitting lid and let it cook, undisturbed, for 18-20 minutes, or until all the liquid has been absorbed.
Remove the pot from the heat and let it stand, still covered, for an additional 10 minutes. This step is crucial for allowing the rice to steam perfectly and become fluffy.
Open the lid and carefully remove and discard the thyme sprigs, allspice berries, and the whole scotch bonnet pepper. Use a fork to gently fluff the rice. Serve hot as a side to your favorite Caribbean dishes.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not cut or pierce the scotch bonnet pepper unless you want the dish to be very spicy. Keeping it whole imparts a wonderful fruity aroma without the intense heat.
- 2For a deeper red color and more traditional flavor, use dried kidney beans. Soak 1 cup of dried beans overnight, then boil them in water with garlic until tender before starting the recipe. Use this cooking liquid in place of the canned liquid and water.
- 3Avoid stirring the rice while it's simmering. This can release starches and make the final dish mushy instead of fluffy.
- 4Ensure your pot has a tight-fitting lid to trap the steam, which is crucial for cooking the rice perfectly. If your lid is loose, you can place a piece of foil between the pot and the lid to create a better seal.
Adapt it for your goals.
Bean Swap
For a different but equally authentic version, substitute the red kidney beans with canned gungo peas (pigeon peas).
Rice VarietyRice Variety
You can use brown rice for a healthier, nuttier version. You will need to increase the liquid by about 1/2 cup and extend the cooking time to 40-45 minutes.
Extra Coconut FlavorExtra Coconut Flavor
Add a small piece of dried coconut (copra) to the pot while simmering for a more intense, traditional coconut flavor.
Why this is on our healthy list.
Good Source of Plant-Based Protein
Kidney beans are an excellent source of plant-based protein, essential for muscle repair, immune function, and overall body maintenance.
High in Dietary Fiber
The combination of beans and rice provides a significant amount of dietary fiber, which promotes digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Provides Sustained Energy
The complex carbohydrates from the rice are broken down slowly, providing a steady release of energy to fuel your body and brain throughout the day.
Frequently asked questions
In Jamaica and across the Caribbean, beans are commonly referred to as 'peas'. This naming convention dates back to the use of gungo peas (pigeon peas) in the original dish. Red kidney beans became a popular and readily available substitute, but the traditional name 'Rice and Peas' stuck.