Fragrant. Coconut-kissed. Rice and Peas is the heartbeat of every Jamaican Sunday dinner — and a soul-soothing favorite across the Afro-Caribbean world. Despite the name, it’s made with kidney beans (the “peas”), cooked in seasoned coconut milk and finished with herbs that take it to the next level.
Perfect with jerk chicken, fried plantain, or just on its own.
Ingredients (Simple & Soulful)
- 2 cups long grain rice (washed)
- 1 can kidney beans (with liquid)
- 1 cup coconut milk
- 2 cups water
- 2 cloves garlic (crushed)
- 1 stalk scallion (chopped)
- 1 sprig thyme
- 1 Scotch bonnet (whole, for flavor — don’t burst!)
- 1 tsp all-purpose seasoning or salt to taste
- 1 tbsp butter (optional, but divine)
How to Make It:
- In a pot, combine beans, coconut milk, water, garlic, scallion, thyme, and Scotch bonnet.
- Bring to a boil. Add rice and seasoning. Stir once.
- Cover and cook on low for 20–25 mins, until rice is tender and liquid absorbed.
- Remove Scotch bonnet, fluff rice with a fork, and serve hot.
Island Tips:
- Don’t burst the Scotch bonnet unless you want that fire
- Add butter for a rich finish.
- Best served with jerk chicken, curry goat, or steamed fish.