Rice and Peas

Nutrition · per serving

Steps

1. 1

   Rinse the long grain rice under cold water until the water runs mostly clear, then drain well. Finely chop the onion, slice the spring onion, and mince the garlic. Keep the scotch bonnet whole so it perfumes the pot without making the dish too fiery.

   160 g long grain rice80 g, finely chopped onion2, sliced spring onion3 cloves, minced garlic1 small, whole scotch bonnet pepper
2. 2

   Heat the neutral oil in a medium saucepan over medium heat. Add the onion and spring onion and cook for 2 minutes until slightly softened, then stir in the garlic and ground allspice for 30 seconds, just until fragrant; do not let the garlic brown.

   1 tsp neutral oil80 g, finely chopped onion2, sliced spring onion3 cloves, minced garlic1/4 tsp ground allspice
3. 3

   Add the drained kidney beans, coconut milk, water, thyme, whole scotch bonnet, salt, and black pepper. Bring to a gentle boil for 2 minutes so the beans and aromatics flavor the liquid.

   240 g canned red kidney beans, drained200 ml coconut milk180 ml water4 sprigs fresh thyme1 small, whole scotch bonnet pepper3/4 tsp fine salt1/4 tsp black pepper
4. 4

   Stir in the drained rice, return to a simmer, then reduce the heat to low and cover tightly. Cook for 15 minutes without lifting the lid. The rice should absorb the liquid and become tender; if the pot looks dry too early, add 1 to 2 tablespoons of water.

   160 g long grain rice
5. 5

   Turn off the heat and let the pot stand, covered, for 5 minutes. Remove and discard the thyme sprigs and scotch bonnet. Fluff the rice gently with a fork so the grains stay separate.

   4 sprigs fresh thyme1 small, whole scotch bonnet pepper
6. 6

   Sprinkle over the lime juice, fluff once more, and serve hot. If you want more heat, press the cooked scotch bonnet lightly into the rice before removing it, taking care not to burst it fully unless you want a much spicier dish.

   1 tsp lime juice

Origin & History

Rice and Peas is a beloved staple across the English-speaking Caribbean, especially in Jamaica, where it is often served on Sundays and at family gatherings. Despite the name, the dish is commonly made with red kidney beans rather than green peas, simmered with coconut milk, herbs, and chile for its signature flavor.