Rice and peas — Jamaican coconut rice with kidney beans
Short answer: Cook rice in a mix of coconut milk and water with kidney beans, garlic, thyme, and a whole scotch bonnet pepper. 20 minutes on low heat — creamy, aromatic, and indispensable with Jamaican Jerk chicken.
Rice and peas is the heart of Jamaican cuisine. Despite the name, the "peas" are actually kidney beans — cooked in coconut milk until the rice is creamy and fragrant. It's the perfect side dish for Jamaican Jerk chicken.
This recipe is simple but requires attention to detail — the right ratio of coconut milk to water makes all the difference.
What do you need?
For 4 people:
- 300g long-grain rice (basmati or jasmine)
- 1 can kidney beans (400g), drained and rinsed
- 200ml coconut milk (full can)
- 300ml water
- 2 cloves garlic, minced
- 3 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 whole scotch bonnet or madame jeanette pepper (do not cut!)
- 1 tsp salt
- 1 tbsp butter or coconut oil
Add the pepper whole — do not cut. This way it gives aroma and a subtle warmth without making the rice too hot. Remove it before serving. Want more heat? Prick a hole in it.
Preparation
- Rinse the rice under cold water until the water runs clear.
- Heat the butter in a heavy-bottomed pot over medium heat. Sauté the garlic for 1 minute.
- Add coconut milk, water, kidney beans, thyme, scotch bonnet, and salt. Bring to a boil.
- Add the rice, stir once, and bring to a boil again.
- Reduce heat to low, cover the pot, and cook for 18–20 minutes without stirring.
- Turn off the heat and let rest for 5 minutes with the lid on.
- Remove the scotch bonnet and thyme sprigs. Fluff with a fork and serve.
Do not stir the rice while it's cooking — that will make it sticky. One stir after adding the rice is enough. Trust the lid and the low heat.
Serving
Rice and peas pairs perfectly with:
- Jamaican Jerk chicken — the classic combination
- Pulled pork with a Caribbean twist
- Grilled fish or shrimp with lime
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