Rice and Peas

Rice and Peas

Coconut-scented rice simmers with kidney beans, thyme, and scotch bonnet for a Caribbean staple.

Total 50 min Makes 6 servings Calories 365/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

This Jamaican side dish gets its signature flavor from creamy coconut milk, pimento, and a whole scotch bonnet pepper left intact for aroma without overwhelming heat. Simmered low and slow, the rice turns tender and fragrant while the kidney beans add earthy heartiness, making it a natural partner for jerk chicken or stewed fish.

Ingredients

  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 3 scallions, chopped
  • 1 can kidney beans (15.5 ounces), drained and rinsed
  • 1 can coconut milk (13.5 ounces)
  • 1 1/2 cups water
  • 2 cups long-grain white rice, rinsed
  • 2 sprigs fresh thyme
  • 1 scotch bonnet pepper, whole
  • 2 allspice berries
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper

Method

  1. Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the garlic and scallions and cook, stirring, until fragrant, about 1 minute.

  2. Stir in the kidney beans, coconut milk, and water. Bring to a simmer over medium-high heat.

  3. Add the rice, thyme sprigs, whole scotch bonnet pepper, allspice berries, salt, and black pepper. Stir once to combine.

  4. Reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.

  5. Remove from heat and let stand, covered, for 10 minutes.

  6. Discard the thyme sprigs, scotch bonnet pepper, and allspice berries. Fluff the rice with a fork before serving.

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★ 4.7 (1)

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    Rice and Peas

    This Jamaican side dish gets its signature flavor from creamy coconut milk, pimento, and a whole scotch bonnet pepper left intact for aroma without overwhelming heat. Simmered low and slow, the rice turns tender and fragrant while the kidney beans add earthy heartiness, making it a natural partner for jerk chicken or stewed fish.

    50 min 6 servings 365 cal

    Ingredients

    • 1 tablespoon vegetable oil
    • 3 cloves garlic, minced
    • 3 scallions, chopped
    • 1 can kidney beans (15.5 ounces), drained and rinsed
    • 1 can coconut milk (13.5 ounces)
    • 1 1/2 cups water
    • 2 cups long-grain white rice, rinsed
    • 2 sprigs fresh thyme
    • 1 scotch bonnet pepper, whole
    • 2 allspice berries
    • 1 1/2 teaspoons salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the garlic and scallions and cook, stirring, until fragrant, about 1 minute.

    2. 2

      Stir in the kidney beans, coconut milk, and water. Bring to a simmer over medium-high heat.

    3. 3

      Add the rice, thyme sprigs, whole scotch bonnet pepper, allspice berries, salt, and black pepper. Stir once to combine.

    4. 4

      Reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.

    5. 5

      Remove from heat and let stand, covered, for 10 minutes.

    6. 6

      Discard the thyme sprigs, scotch bonnet pepper, and allspice berries. Fluff the rice with a fork before serving.