Go Back

Rice and Peas

A delightful dish featuring rice, kidney beans, and creamy coconut milk, infused with fresh herbs and spices—perfect for any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Caribbean, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rice (basmati or jasmine) Rinse well before cooking to remove excess starch.
  • 1 can kidney beans (or 1.5 cups cooked beans) Canned beans for ease.
  • 1 can coconut milk Use full-fat coconut milk for richer flavor.
  • 1 cup water Adjust consistency as needed.
  • 1 teaspoon salt Enhances flavor.
  • 1 piece green onion (chopped) Adds color and fresh flavor.
  • 1 clove garlic (minced) Brings warmth and depth.
  • 1 sprig thyme Complements the coconut well.
  • 1 piece Scotch bonnet pepper (optional) Adjust for desired spice level.

Method
 

Preparation
  1. Begin by rinsing the rice under cold water until the water runs clear.
  2. In a large pot, combine the rinsed rice, kidney beans, coconut milk, water, salt, chopped green onion, minced garlic, thyme, and Scotch bonnet pepper.
Cooking
  1. Bring the concoction to a gentle boil over medium heat.
  2. Once boiled, reduce the heat to low, cover the pot tightly, and let it simmer for about 20-25 minutes.
  3. When the rice is cooked and the liquid has been absorbed, remove the pot from heat and let it sit covered for an additional 10 minutes.
  4. Fluff with a fork and serve warm.

Notes

For best flavor, use quality coconut milk and don't skip the resting step. For variations, consider adding lime juice or seasonal veggies.