Caribbean Rice and Peas

Caribbean Rice and Peas is a beloved staple dish, often called 'rice and peas' or 'peas and rice,' featuring rice cooked with legumes (typically kidney beans or pigeon peas) in a rich, aromatic coconut milk broth. It hails from the Caribbean, with popular variations across Jamaica, the Bahamas, and other islands, and is commonly seasoned with thyme, scallions, garlic, and Scotch bonnet pepper for a fragrant, slightly spicy kick.

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🍽️ Nutrition at a glance

This dish is primarily a carbohydrate-rich meal, providing sustained energy from the rice and plant-based protein and fiber from the beans. A typical serving (about 1 cup) contains roughly 300-400 calories, with key nutrients including iron, folate, and potassium, especially when made with nutrient-dense kidney beans.

Nutrition breakdown

Calories	280 kcal
Protein	8 g
Carbs	48 g
Fat	6 g
Fiber	7 g
Sugar	4 g
Sodium	380 mg
Potassium	420 mg
Iron	3.2 mg
Magnesium	65 mg
Phosphorus	150 mg
Folate	120 mcg
Thiamin (B1)	0.3 mg
Niacin (B3)	3.5 mg
Zinc	1.8 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, 'rice and peas' is a cornerstone of Sunday dinners and celebrations in many Caribbean households, symbolizing community and heritage. Nutritionally, the combination of rice and beans creates a complete protein, making it a valuable plant-based meal, while the use of coconut milk adds healthy fats and a distinctive creamy texture that sets it apart from other rice dishes.