Rice and Peas (Jamaican Coconut Rice)

About This Recipe

Rice and peas is Jamaica's national side dish and, despite the name, uses kidney beans (not peas) cooked with rice in coconut milk with garlic, spring onions, thyme and a Scotch bonnet floated on top (for flavour without extreme heat). Every Sunday table in Jamaica features rice and peas, and every family has a precise version. The coconut milk gives the rice a subtle richness and slight sweetness that balances the heat of jerk dishes. In Jamaica, kidney beans are called 'red peas' — hence the name. Gungo peas (pigeon peas) are used at Christmas.

Ingredients

Serves 6

• 400 glong-grain white rice
• 400 gcanned kidney beans, drained and rinsed
• 400 mlcoconut milk
• 400 mlwater
• 3garlic cloves, crushed
• 3spring onions
• 4fresh thyme sprigs
• 1Scotch bonnet chilli, whole and intact
• 1 tspsalt

Instructions

1. 1

   Combine and bring to boil

   Rinse rice until water runs clear. Combine rice, kidney beans, coconut milk, water, garlic, spring onions, thyme, whole Scotch bonnet and salt in a pot. Stir once.

2. 2

   Cook

   Bring to a boil, stir once, then reduce heat to the lowest setting. Cover tightly and cook for 20–25 minutes without lifting the lid.

3. 3

   Check and rest

   Check that rice is cooked and liquid is absorbed. Remove Scotch bonnet, thyme sprigs and spring onions. Cover and rest 5 minutes off the heat.

4. 4

   Fluff and serve

   Fluff with a fork and serve.

Variations

• •

  Christmas gungo peas: substitute pigeon peas for kidney beans at Christmas, a Jamaican tradition.

• •

  Add a cinnamon stick to the cooking liquid for a slightly warmer, sweeter dimension.

Storage

Keeps in the fridge for 4 days. Reheat with a few tablespoons of water.

Frequently Asked Questions