Caribbean Rice and Peas Recipe

Caribbean · Side Dish · 50 min total

A classic Caribbean side dish featuring creamy kidney beans simmered with coconut milk, thyme, and scallions, then cooked with rice for a fragrant and comforting meal.

Ingredients

• 1 cup dried kidney beans (or 2 cans (15 oz each) kidney beans, drained and rinsed)
• 2 cups long-grain white rice
• 1 can (13.5 oz) coconut milk
• 2 cups water (or bean cooking liquid if using dried beans)
• 4 scallions, chopped
• 3 cloves garlic, minced
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 Scotch bonnet pepper (optional, for heat)
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. If using dried beans, soak them overnight or for at least 8 hours. Drain and rinse. In a large pot, cover beans with fresh water and bring to a boil. Reduce heat and simmer until tender, about 1 hour. Drain, reserving 2 cups of the cooking liquid. If using canned beans, skip this step.
2. In a large pot, combine the cooked or canned beans, coconut milk, water (or reserved bean liquid), rice, scallions, garlic, thyme, Scotch bonnet pepper (if using), salt, and black pepper. Stir well.
3. Bring the mixture to a boil over high heat. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and liquid is absorbed.
4. Remove from heat and let stand, covered, for 5 minutes. Remove the thyme sprigs and Scotch bonnet pepper (if used). Fluff with a fork before serving.

Tips

• For a milder dish, use the Scotch bonnet pepper whole and do not pierce it; remove before serving.
• Leftover rice and peas can be refrigerated for up to 3 days. Reheat with a splash of water or coconut milk.
• Serve alongside jerk chicken, curry goat, or fried plantains.

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