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Rice and Peas
Jamaica
Despite the name, the peas are kidney beans. Rice and peas is eaten every Sunday in Jamaica without exception.
Jamaican coconut rice with kidney beans — rice cooked in coconut milk with kidney beans, thyme and Scotch bonnet. The Sunday staple eaten with jerk or curry.
Prep
10 mins
Cook
25 mins
Difficulty
Easy
Calories
480 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
400glong-grain rice
400gkidney beans, cooked or tinned
400mlcoconut milk
300mlwater
3spring onions
3 sprigsfresh thyme
1Scotch bonnet, whole
saltto season
Method
1
Combine coconut milk, water, beans, spring onion, thyme and Scotch bonnet. Bring to a simmer.
2
Add rice. Cook covered on low heat 20 minutes until liquid absorbed.
3
Fluff with a fork. Remove Scotch bonnet.
Chef's Tip
Remove the Scotch bonnet before serving — it flavours during cooking but stays whole.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.