Coconut milk rice simmered with kidney beans, thyme and scotch bonnet, Jamaica's essential Sunday side, hearty enough as a meal on its own.
Rice and peas is a cornerstone of Jamaican cooking, its name referring to kidney beans (called 'peas' locally), simmered in coconut milk with thyme, garlic and a whole scotch bonnet pepper for aroma without overwhelming heat. The trick is keeping the scotch bonnet whole rather than chopped, letting its fruity, floral aroma perfume the rice without releasing its full, considerable fire, a technique that requires care not to burst the pepper while stirring. Traditionally served alongside jerk chicken or fish as part of a full Sunday dinner, rice and peas is substantial enough to serve as a meal on its own, the coconut milk giving the rice a rich, fragrant depth well beyond plain rice.
Serves 4
If using dried beans, simmer the soaked kidney beans in water until tender, about 45-50 minutes; if using canned, skip this step.
Combine cooked beans (with their liquid), coconut milk, water, scallions, garlic and thyme in a pot.
Nestle the whole scotch bonnet pepper into the pot without cutting it, and bring to a boil.
Keep the scotch bonnet whole and don't let it burst while stirring — this way it perfumes the dish without releasing its full, intense heat.
Stir in the rinsed rice, salt and pepper, then reduce heat, cover, and simmer 18-20 minutes until the rice is tender.
Let rest 5 minutes off heat, covered.
Remove the whole scotch bonnet and thyme stems before fluffing and serving.
Keep the scotch bonnet pepper whole and intact throughout cooking — this infuses the rice with its distinctive aroma without unleashing its considerable heat.
Use full-fat coconut milk for the richest, most authentic flavor and texture.
If using dried beans, soak them overnight without fail, since unsoaked beans take much longer to cook through.
Some households use pigeon peas (gungo peas) instead of kidney beans, especially around Christmas.
A vegan version is naturally achieved since this dish contains no animal products by default.
Adding a bit of coconut cream at the end gives extra richness.
Refrigerate up to 4 days in an airtight container; reheat gently with a splash of water or coconut milk to loosen the rice.
Rice and peas is considered an essential component of the traditional Jamaican Sunday dinner, its use of coconut milk and kidney beans reflecting the island's blend of West African, indigenous Taino and colonial culinary influences.
Yes, this saves considerable time — just use the beans with a bit of their liquid in place of separately cooking dried beans.
You can omit the scotch bonnet entirely, though you'll lose the subtle aromatic quality it lends even without releasing its heat.
It was likely stirred too much or cooked with too much liquid — measure carefully and avoid lifting the lid frequently while it simmers.
Per serving (380g / 13.4 oz) · 4 servings total
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