The essential Jamaican side dish: rice cooked until fluffy with kidney beans, coconut milk, scallions, thyme, and spices.

Rice and Peas

Recipe & Instructions (US Units)

Ingredients:

• 1 (13.5-ounce) can full-fat coconut milk
• 1 (15-ounce) can kidney beans, undrained (liquid included)
• 1.5 cups water (adjust as needed depending on rice type)
• 1 medium onion, chopped (optional)
• 2-3 scallions (green onions), whole or chopped
• 2 cloves garlic, smashed or minced
• 1 sprig fresh thyme
• 1/2 Scotch bonnet pepper, whole (optional, for flavor not heat)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground allspice (optional)
• 2 cups long-grain white rice, rinsed well

Instructions:

1. Combine Liquids & Aromatics: In a medium saucepan, combine the coconut milk, the entire can of kidney beans (with liquid), water, onion (if using), scallions, garlic, thyme, and whole Scotch bonnet (if using). Add salt, pepper, and optional allspice.
2. Simmer: Bring the mixture to a boil over medium-high heat. Reduce heat and let it simmer gently for 10-15 minutes to allow the flavors to meld.
3. Add Rice: Stir in the rinsed rice.
4. Cook Rice: Bring back to a simmer, then reduce heat to the lowest setting possible. Cover the pot tightly with a lid (you can place foil under the lid for a better seal).
5. Steam: Let the rice steam for 20-25 minutes, or until all the liquid is absorbed and the rice is tender. Do not lift the lid during the first 20 minutes.
6. Rest & Fluff: Remove the pot from the heat and let it stand, covered, for another 10 minutes. Remove the thyme sprig, whole scallions (if used), and Scotch bonnet pepper before fluffing the rice gently with a fork.
7. Serve warm as a side dish to almost any Jamaican meal.

What makes it special?*

Despite the name, Jamaican Rice and Peas is typically made with kidney beans ('red peas'). It's the quintessential Jamaican side dish, served alongside almost everything. Cooking the rice in coconut milk infused with kidney beans, scallions, thyme, garlic, and often a whole Scotch bonnet pepper gives it a unique creamy texture and subtly sweet, savory, and aromatic flavor that's distinct from plain rice. It's the foundation of many Jamaican meals.