Rice and Peas
A staple Jamaican side dish of rice cooked with red kidney beans, coconut milk, thyme, and scallion. The grains finish fluffy and fragrant, with creamy coconut richness and gentle seasoning throughout.
Prep
8h 20m
Cook
1h 15m
Serves
6
Regional versions
Compare how this dish changes by country.
- Belize
- Haiti
- Jamaica
- Cayman Islands
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Beans
- 200gRed Kidney Bean (dried, soaked overnight, and drained)
Soaking
- 1.2lWater (cold)
Beans
- 1.2lWater
Rice
- 400mlCoconut Milk
- 450gWhite Rice (rinsed)
- 50gScallion (chopped)
- 10gGarlic (minced)
- 5gFresh Thyme
Beans
- 1pcsScotch Bonnet Chili (left whole)
Rice
- 3gAllspice (whole)
- 10gSalt
- 3gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the red kidney beans in a nonreactive container, cover with the cold water, and refrigerate overnight. Drain before cooking.
- 02
Place the drained beans in a pot and pour in the water. Bring to a vigorous boil and boil uncovered for at least 10 minutes, then lower the heat and simmer until nearly tender.
- 03
Add the coconut milk, scallion, garlic, fresh thyme, allspice, scotch bonnet chili, salt, and black pepper and return to a simmer.
- 04
Stir in the white rice, cover tightly, and cook over low heat until the rice is tender and the liquid is absorbed.
- 05
Remove the scotch bonnet chili and fresh thyme stems, rest the pot off the heat for 10 minutes, then fluff gently.
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