Caribbean Rice and Peas

Transform your kitchen into a tropical paradise with this authentic Caribbean Rice and Peas recipe, a flavorful combination of tender long-grain white rice and creamy coconut milk, infused with the earthy aroma of fresh thyme, scallions, and garlic. Perfectly complemented by red kidney beans or pigeon peas, this dish offers a subtly spiced kick with an optional whole scotch bonnet pepper, making it a versatile side for any Caribbean-inspired feast. With just 10 minutes of prep time and a simmer that locks in bold island flavors, this one-pot wonder is the perfect accompaniment to jerk chicken, curry goat, or fried plantains. Bursting with traditional ingredients and vibrant herbs, this crowd-pleasing classic brings the essence of the Caribbean right to your table.

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 cups long-grain white rice
• 1 13.5 oz can canned coconut milk
• 1.5 cups cooked red kidney beans or pigeon peas (drained and rinsed if canned)
• 2 cups water
• 3 stalks scallions (green onions), chopped
• 3 cloves garlic cloves, minced
• 4 sprigs fresh thyme sprigs
• 1 pepper scotch bonnet pepper (whole, optional for spice)
• 1 teaspoon all-purpose seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon vegetable oil

Directions

Step 1

Rinse the rice thoroughly under cold running water until the water runs clear. Set aside to drain.

Step 2

In a large pot, heat the vegetable oil over medium heat. Add the chopped scallions and minced garlic, stirring frequently until fragrant (about 1 minute).

Step 3

Add the canned coconut milk, water, fresh thyme sprigs, all-purpose seasoning, salt, and black pepper. Stir to combine, and bring the mixture to a gentle boil.

Step 4

Carefully add the drained rice and cooked red kidney beans (or pigeon peas). Stir gently to ensure the rice is evenly distributed and not clumped together.

Step 5

If using a scotch bonnet pepper for added spice, place it whole into the pot. Do not pierce or cut the pepper unless you want the dish to be very spicy.

Step 6

Reduce the heat to low, cover the pot with a tight-fitting lid, and allow the rice and peas to simmer for 25-30 minutes. Avoid lifting the lid during this time to ensure proper steaming.

Step 7

After 25-30 minutes, turn off the heat and let the dish sit, covered, for an additional 5 minutes to continue steaming.

Step 8

Remove the thyme sprigs and the scotch bonnet pepper (if used). Use a fork to gently fluff the rice before serving.

Step 9

Serve warm as a side dish alongside your favorite Caribbean main courses such as jerk chicken, curry goat, or fried plantains.

Nutrition Facts

Serving size	(1684.4g)

Amount per serving	% Daily Value*
Calories	1953.0

Total Fat 107.9g	0%
Saturated Fat 82.9g	0%
Polyunsaturated Fat 8.4g
Cholesterol 0mg	0%
Sodium 2714.4mg	0%
Total Carbohydrate 217.5g	0%
Dietary Fiber 24.4g	0%
Total Sugars 16.0g
Protein 47.2g	0%

Vitamin D 0IU	0%
Calcium 311.5mg	0%
Iron 28.7mg	0%
Potassium 2732.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.8%

Protein: 9.3%

Carbs: 42.9%