Caribbean Rice and Peas

No Caribbean meal is complete without a generous serving of Rice and Peas. This Jamaican classic simmers long-grain rice in creamy coconut milk with kidney beans, thyme, and a whole scotch bonnet pepper for a side dish that’s fragrant, comforting, and absolutely irresistible.

Why You’ll Love This Recipe

• Creamy coconut milk and aromatic thyme create an unforgettable fragrance
• The perfect side dish that pairs with virtually any Caribbean main
• Simple, affordable ingredients deliver restaurant-quality results
• Scotch bonnet pepper adds authentic Caribbean heat you can adjust to taste

Ingredients

• 2 cups long-grain white rice
• 1 can (15 oz) kidney beans
• 1 can (13.5 oz) coconut milk
• 1 cup water
• 3 green onions
• 2 cloves garlic
• 1 sprig fresh thyme
• 1 whole scotch bonnet pepper
• 1 tsp salt
• 1 tbsp butter

Instructions

1. Cook the beans: In a large pot, combine the coconut milk, reserved bean liquid, and water. Add the garlic, green onions, thyme, whole scotch bonnet pepper, and salt.
2. Sauté the aromatics: Bring to a boil over medium-high heat, stirring to combine.
3. Add the coconut milk: Add the rice and kidney beans. Stir once, then reduce heat to very low, cover tightly, and cook for 20 minutes without lifting the lid.
4. Add the rice: Remove from heat and let steam, covered, for 5 more minutes.
5. Simmer covered: Remove the scotch bonnet pepper, green onions, garlic, and thyme sprig.
6. Fluff and serve: Stir in butter, fluff with a fork, and serve hot.

Pro Tips

• Soak the beans overnight: Soaking dried kidney beans overnight (or at least 8 hours) cuts cooking time significantly and ensures even, creamy results.
• Don’t cut the pepper: Add the Scotch bonnet pepper whole to infuse flavor without overwhelming heat. Cutting it releases much more capsaicin.
• Use coconut cream for richness: For an even creamier result, use the thick coconut cream from the top of the can and add it in the last 10 minutes of cooking.

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