Caribbean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Rice and Peas
Enjoy this iconic Caribbean staple of perfectly fluffy rice and kidney beans, gently steamed in rich, aromatic coconut milk. A versatile side that brings the warmth of the islands to any meal!
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
5 steps- 1
Boil the beans: Drain the soaked kidney beans. Place them in a large pot with 4 cups of water and crushed garlic. Boil for about 45 minutes until the beans are tender but not mushy.
- 2
Add flavorings: Pour in the coconut milk, crushed allspice, smashed scallions, fresh thyme, salt to taste, and the whole scotch bonnet pepper (do not burst it). Let it simmer for 5 minutes.
- 3
Prepare the rice: Rinse the rice under cold water until the water runs clear. Stir the rice into the pot, ensuring the liquid covers the rice by about an inch.
- 4
Simmer: Bring to a gentle boil, then reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid (or foil underneath the lid) to trap steam.
- 5
Fluff and serve: Cook undisturbed for 20-25 minutes until the liquid is absorbed and the rice is tender. Remove the pepper and thyme stems, fluff with a fork, and serve.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving405
Calories
11 g
Protein
86 g
Carbs
1 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Despite the name, the peas in Jamaican rice and peas are usually red kidney beans, cooked in coconut milk and aromatics until the whole pot turns a soft pink-brown. It is the Sunday-dinner standard across Jamaica, where it accompanies stewed or jerk meats, and the use of a whole scotch bonnet for perfume without heat is the signature move.
Listahan note
This version simmers the beans first in their own water with garlic before the coconut milk goes in, so the rice cooks in a seasoned, faintly sweet liquid rather than plain stock.
Technique cues
- Cooking the kidney beans to tender-but-not-mushy before adding rice matters, because the beans get no further softening once the rice starts steaming and absorbing liquid.
- The whole scotch bonnet is added unburst on purpose; it lends floral aroma to the pot, and bursting it would flood the rice with raw heat that you cannot dial back.
- Keeping the liquid about an inch above the rice and then covering tightly lets the grains steam evenly, which is why the pot is left undisturbed rather than stirred.
Kitchen flow
- Parallel prep
- Rinse the rice until the water runs clear while the soaked beans are boiling, so it is ready the moment the coconut milk goes in.
- Make-ahead
- Boil and season the beans in their coconut liquid a day ahead, then bring it back to a simmer and add rice when you want to serve.
- Leftover move
- Pan-fry leftover rice and peas in a little oil until the bottom crisps, turning it into a quick fried-rice base.
- Cleanup rhythm
- Soak the pot immediately, since any rice stuck to the bottom from the tight steam lifts off easily before it dries.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 cup dried kidney beans (soaked overnight)
Main legume
Purpose: The beans give the dish its body and color and bleed a pink hue into the rice as it cooks.
Handling: Soak overnight so they boil tender in about 45 minutes instead of hours.
Adaptation: A drained can of kidney beans works; skip the 45-minute boil and add them with the coconut milk, since they are already soft.
1 can (13.5oz) coconut milk
Cooking liquid
Purpose: Full-fat coconut milk is the fat and richness that distinguishes this from plain rice and beans.
Handling: Shake the can first so the thick cream and thin liquid recombine before pouring.
Adaptation: Light coconut milk thins the result; add a tablespoon of coconut cream to compensate for the lost richness.
1 whole scotch bonnet pepper
Aromatic anchor
Purpose: Left whole, it perfumes the entire pot with fruity scotch bonnet character without making the dish spicy.
Handling: Add it intact and fish it out before serving; never pierce it.
Adaptation: A habanero is the closest match; if avoiding heat entirely, use a few slices of red bell pepper for aroma only.
1 tsp allspice
Warm spice
Purpose: Allspice (pimento) is the defining warm note of Jamaican cooking and ties the coconut and thyme together.
Handling: Crush whole berries fresh if you have them for a brighter aroma than pre-ground.
Adaptation: A pinch each of cinnamon, clove, and nutmeg approximates allspice if you have none.
3 sprigs thyme
Herb
Purpose: Fresh thyme is the green, savory backbone that keeps the coconut from tasting flat.
Handling: Add whole sprigs so you can pull the woody stems out before fluffing.
Adaptation: Half a teaspoon of dried thyme works; add it with the coconut milk so it has time to bloom.
Technique notes
- Reduce to the absolute lowest heat once covered; too high a flame scorches the coconut sugars on the bottom before the rice is done.
- If the rice looks dry but is still firm, sprinkle a few tablespoons of hot water around the edges rather than stirring, which would turn it gummy.
- Pull the thyme stems and the pepper out before fluffing so no one bites into a woody stem or an intact scotch bonnet.
Ingredient swaps
- Dairy-free direction
- It is already dairy-free; the milk allergen flag comes from coconut milk being labeled in some kitchens, so verify your can has no added dairy.
- Tree-nut direction
- Coconut is the tree-nut trigger here; for a true nut-free pot, swap coconut milk for chicken broth, though you lose the signature richness and color.
- Weeknight shortcut
- Use canned kidney beans and skip the long boil, going straight to the coconut-milk simmer to cut about 40 minutes.
Serve alongside
- Jamaican jerk chicken
- Brown stew chicken
- Fried plantains
- Steamed cabbage with carrot
- Sorrel (hibiscus) drink
- Ginger beer
- Red Stripe lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat with a splash of water in a covered pan or the microwave to bring back moisture lost in the fridge.
- Freeze for up to 2 months; thaw overnight in the fridge and steam-reheat, as coconut rice can dry out if microwaved from frozen.
Equipment
- Heavy pot with a tight-fitting lid
- Fine-mesh strainer for rinsing rice
- Wooden fork for fluffing
- Sheet of foil to seal under the lid
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