Caribbean Rice and Peas
This traditional Caribbean side dish features fluffy rice cooked with kidney beans, coconut milk, and aromatic spices. It's a flavorful and comforting accompaniment to many main courses, offering a creamy texture and savory taste.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 533 kcal
Mise en place
Ingredients
- 1.5 cuplong grain white rice, rinsed
- 1 cancanned kidney beans, drained and rinsed
- 1 canfull-fat coconut milk
- 1 cupwater
- 0.5 pcsyellow onion, finely chopped
- 2 clovegarlic, minced
- 0.5 pcsscotch bonnet pepper, whole, pierced
- 1 tspfresh ginger, grated
- 2 gfresh thyme
- 0.75 tspsalt
- 0.25 tspblack pepper
Equipment
fork · measuring cups · large pot · measuring spoons
The method
Step by step
- 1
Rinse the long grain white rice thoroughly under cold water until the water runs clear.
About 2 min
Cook’s note: Rinsing removes excess starch, which helps prevent the rice from becoming sticky.
- 2
In a large pot or Dutch oven, combine the coconut milk and water.
About 1 min
- 3
Add the drained and rinsed canned kidney beans, chopped yellow onion, minced garlic, whole scotch bonnet pepper, grated fresh ginger, and fresh thyme sprig to the pot.
About 2 min
Cook’s note: Be careful when handling the scotch bonnet pepper; avoid touching your eyes.
- 4
Season with salt and black pepper.
- 5
Bring the mixture to a rolling boil over medium-high heat, stirring occasionally.
About 5 min
- 6
Once boiling, stir in the rinsed long grain white rice.
- 7
Reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the liquid is absorbed and the rice is tender.
About 25 min
Cook’s note: Avoid lifting the lid during cooking to maintain the steam and ensure even cooking.
- 8
Carefully remove the scotch bonnet pepper and fresh thyme sprig from the pot.
About 1 min
Cook’s note: The pepper provides flavor without overwhelming heat if removed before serving.
- 9
Fluff the rice gently with a fork.
About 1 min
- 10
Cover the pot again and let the rice rest for 5 minutes off the heat.
About 5 min
Cook’s note: This resting period allows the rice to fully absorb any remaining moisture and become even fluffier.
- 11
Serve hot as a side dish.
Per serving
Nutrition
- Calories
- 532.8kcal
- Protein
- 12.5g
- Carbs
- 73.1g
- Fat
- 21.9g
- Fibre
- 5.2g
- Sugar
- 3.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover rice and peas in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water or coconut milk to prevent drying.