Jamaican Rice and Peas
A coconut-rich side dish with kidney beans, thyme, scallion, and warm island aromatics.
By Test Admin
April 19, 2026
Easy
50 minutes
Serves 6
Rice and peas is a Caribbean table staple, built around coconut milk, beans, herbs, and gentle heat.
Ingredients
2 cups long-grain rice
1 can red kidney beans, drained
1 can coconut milk
2 scallions, chopped
2 sprigs thyme
1 scotch bonnet pepper, kept whole
Salt to taste
1 can red kidney beans, drained
1 can coconut milk
2 scallions, chopped
2 sprigs thyme
1 scotch bonnet pepper, kept whole
Salt to taste
Steps
1
Build the coconut base
Add coconut milk, beans, scallion, thyme, scotch bonnet, and salt to a pot. Simmer gently for 8 minutes.
2
Steam the rice
Stir in rinsed rice, cover, and cook on low heat until tender and the liquid is absorbed.
3
Rest and fluff
Remove the pepper and thyme stems. Rest covered for 10 minutes, then fluff before serving.