Caribbean Rice and Peas

Name: Caribbean Rice and Peas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: other
Ingredients: 1 cup dried kidney beans (soaked overnight, drained); 2 cup long grain white rice (washed and drained); 1 cup coconut milk (full fat); 2 cup water (for cooking rice); 1 pcs onion (medium, finely chopped); 3 pcs garlic (cloves, minced); 4 pcs fresh thyme (sprigs, or 1 tsp dried thyme); 3 pcs scallion (crushed with the side of a knife); 6 pcs whole allspice berries (or 1 tsp ground allspice); 1 pcs scotch bonnet pepper (whole, do not cut or burst); 0.5 tsp salt; 1 pinch black pepper; 1 tbsp oil (vegetable or coconut oil)

RATING

0.0/5

TASTE SCORE

8/10

Fluffy, fragrant rice simmered in creamy coconut milk with tender kidney beans and aromatic thyme. This beloved Caribbean staple delivers a subtly sweet, savory flavor that pairs perfectly with jerk chicken, stewed meats, or grilled fish. An easy one-pot side that brings island sunshine to any table.

PREP

10m

COOK

35m

SERVES

1 CUP

686 cal

SERVINGS

METHOD · 7 STEPS

prep
Soak the kidney beans overnight.
Place dried kidney beans in a large bowl, cover with plenty of water, and soak for at least 8 hours or overnight. Drain and rinse before using.
TIPSoaking reduces cooking time and makes the beans more digestible.
boil · ~60 min
Cook the kidney beans until tender.
Place soaked and drained kidney beans in a pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 45-60 minutes, or until beans are tender but not mushy. Drain and set aside.
TIPBeans should be just tender — they'll cook further with the rice.
saute · ~4 min
Sauté the aromatics.
1.Heat oil in a heavy-bottomed pot over medium heat.
2.Add chopped onion and sauté until softened (3-4 min).
3.Add minced garlic and cook until fragrant (30 sec).
simmer · ~5 min
Combine liquids and seasonings.
1.Add coconut milk and water to the pot. Stir well.
2.Add the cooked kidney beans, crushed scallions, thyme sprigs, allspice berries, salt, and black pepper.
3.Gently place the whole scotch bonnet pepper on top — do not break it.
4.Bring to a gentle boil over medium-high heat.
TIPKeep the scotch bonnet whole. If it bursts, the dish will be very spicy.
simmer · ~25 min
Add rice and simmer until cooked.
1.Stir in the washed rice and return to a boil.
2.Once boiling, reduce heat to low, cover with a tight-fitting lid.
3.Simmer undisturbed for 20-25 minutes, until all liquid is absorbed and rice is tender.
TIPResist lifting the lid during cooking — the steam is essential for fluffy rice.
rest · ~5 min
Rest and fluff the rice.
Remove from heat and let the pot sit covered for 5 minutes. Remove the scotch bonnet pepper, thyme stems, and scallions. Fluff the rice gently with a fork before serving.
TIPDiscard the whole scotch bonnet carefully — do not squeeze it.
serve
Serve hot alongside your favorite Caribbean dishes.
Pile the rice onto a platter or serve directly from the pot. Pairs beautifully with jerk chicken, curry goat, or stewed fish.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soaking the kidney beans overnight is not optional—it cuts down cooking time and improves digestibility.
2
Keep the scotch bonnet pepper whole to infuse gentle heat without overwhelming spiciness; breaking it releases intense capsaicin.
3
Resist the urge to lift the lid while the rice simmers; trapped steam is key to fluffy, separate grains.
4
For best texture, par-cook the beans until just tender—they will finish softening alongside the rice.
5
Rinse the rice thoroughly before adding to remove excess starch and prevent clumping.
6
Let the finished pilaf rest for 5 minutes off heat before fluffing; this allows steam to redistribute evenly.

RECIPE VARIATIONS

Adapt it for your goals.

Coconut Light

Coconut-Light

Replace 1 cup of full-fat coconut milk with 1 cup of light coconut milk and increase water by ½ cup. Ideal for those wanting a less rich, lower-calorie version without losing the signature flavor.

Vegan Protein Boost

Add 1 cup of cooked, chopped callaloo or 4 oz of cubed, smoked tofu with the rice. This adds extra protein and a smoky dimension while keeping the dish entirely plant-based.

Spice Adjustable

Substitute the whole scotch bonnet with a halved habanero (seeds removed) or ¼ teaspoon of cayenne for controlled heat. Great for those who want the warmth but prefer a milder or more predictable kick.

Grain Substitute

Swap the white rice for brown rice and increase the liquid to 3 cups and cooking time to 40-45 minutes. Offers a nuttier flavor, more fiber, and a lower glycemic response.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High in Plant-Based Protein

Kidney beans provide a substantial source of protein and dietary fiber, supporting muscle maintenance and digestive health.

✓

Heart-Healthy Fats from Coconut

Full-fat coconut milk offers medium-chain triglycerides (MCTs) which may support energy metabolism and healthy cholesterol levels.

✓

Rich in Immune-Boosting Herbs

Fresh thyme and garlic contain antimicrobial and antioxidant compounds that help support the immune system.

✓

Mineral-Rich Legumes

Kidney beans are a good source of iron, magnesium, and folate, essential for red blood cell production and energy regulation.

QUESTIONS?

Frequently asked questions

Yes, use two (15 oz) cans of kidney beans, drained and rinsed. Skip the soaking and boiling steps, and add them when the recipe directs to combine liquids and seasonings.

PAIRS WELL WITH