Rice and Peas Recipe

Jamaican · Side Dish · 40 min total

A classic Jamaican side dish where rice is cooked with coconut milk, kidney beans (peas), and aromatic herbs. This version uses canned beans for convenience but retains all the authentic flavor.

Ingredients

• 2 cups long-grain white rice
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 1 1/2 cups water
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 scallions, chopped
• 2 sprigs fresh thyme (or 1 tsp dried)
• 1 Scotch bonnet pepper (whole, optional for heat)
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Rinse the rice in cold water until the water runs clear; drain well.
2. In a large pot, combine the coconut milk, water, onion, garlic, scallions, thyme, Scotch bonnet pepper (if using), salt, and black pepper. Bring to a boil over medium-high heat.
3. Stir in the rice and kidney beans. Return to a boil, then 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. Fluff with a fork and discard the thyme sprigs and Scotch bonnet pepper (if used) before serving.

Tips

• For a richer flavor, use full-fat coconut milk.
• If you want a spicier dish, pierce the Scotch bonnet pepper before adding to release more heat.
• Leftover rice and peas can be refrigerated for up to 3 days or frozen for up to 1 month.

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