Rice and Peas
Fluffy long-grain rice and tender kidney beans infused with rich coconut milk, aromatic thyme, and fragrant allspice.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •large lidded saucepan
- •measuring jug
- •wooden spoon
- •sieve
- •can opener
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 10 g
- carbs
- 56 g
- fibre
- 5 g
- protein
- 8 g
- calories
- 340 kcal
Instructions
- 1
Rinse the rice in a sieve under cold water until the water runs clear.
- 2
Pour the coconut milk, water, and canned kidney beans with their liquid into a large saucepan.
- 3
Add the crushed garlic, bruised spring onions, fresh thyme sprigs, and whole allspice berries.
- 4
Stir in the fine sea salt and freshly cracked black pepper.
- 5
Set the saucepan over a medium heat on the hob and bring to a simmer.
- 6
Tip the rinsed rice into the pan and stir gently to combine.
- 7
Place the whole scotch bonnet pepper on top of the rice without piercing it.
- 8
Cover the pan with a tight lid and lower the hob heat to minimum.
- 9
Cook undisturbed for 20 minutes until the liquid is fully absorbed.
- 10
Turn off the heat and leave the covered pan to steam for 10 minutes.
- 11
Carefully remove and discard the scotch bonnet pepper, spring onions, and thyme stalks.
- 12
Fluff the rice gently with a fork before serving.
Chef's tips
Always keep the scotch bonnet whole to infuse essential Caribbean flavour without extreme heat. Steaming off the heat for 10 minutes allows the rice grains to firm up and separate nicely.
Ingredient substitutions
- canned red kidney beans → canned gungo peas (pigeon peas)
- scotch bonnet pepper → habanero pepper
Storage
Keep cooled rice in an airtight container in the fridge for up to three days.
Reheating
Reheat in a microwave or saucepan with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Piercing the scotch bonnet pepper, which releases fiery capsaicin into the entire pot.
- •Using reduced-fat coconut milk, which makes the rice bland and watery.
- •Lifting the saucepan lid early, which lets out the necessary cooking steam.
Serving suggestions
Cooked Rice and Peas?
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