Classic Caribbean Rice & Peas

A rich and fragrant Caribbean staple where long-grain rice and tender kidney beans are simmered in creamy coconut milk and flavored with aromatics, fresh herbs, and the subtle warmth of a whole scotch bonnet pepper.

Course Dinner & Main Course, Side Dish

Key Ingredient Beans

Dietary Need Gluten Free, Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 472

Ingredients

3 Tbsp (45 mL) butter or margarine
1 small onion, finely chopped
1 tsp (5 mL) dried thyme or 3-4 sprigs of fresh thyme, leaves removed
2 cloves garlic, minced
1 can (14 oz/400 mL) full-fat coconut milk
1-1 1/2 cups (250-375 mL) water (see notes)
2 bay leaves
1 tsp (5 mL) salt
1 jalapeno pepper, whole - do not cut (see notes)
1 1/2 cups cooked or canned red kidney beans, drained & rinsed (see notes)
2 cups (500 mL) long-grain white rice, rinsed until the water runs clear

Instructions

In a large heavy-bottomed pot or Dutch oven, melt butter, then add onions and thyme and sauté over medium heat until translucent, about 3 minutes.
Add garlic and stir for another 30 seconds, stirring constantly so the garlic doesn’t burn.
Stir in bouillon cube (or powder), breaking it up into the onions, garlic and thyme.
Add coconut milk, water (1 cup if using a Dutch oven or 1 ½ cups if using a heavy bottom pot), bay leaves, salt, jalapeno pepper, and stir continuously as it comes to a gentle boil over medium high heat.
Add 1 1/2 cups (375 mL) kidney beans, stir then add rinsed white rice. Stir once to combine everything. Ensure the liquid is covering the rice; add more water if needed.
Once the liquid returns to a boil, immediately reduce heat to a low simmer, cover the pot tightly, and let simmer undisturbed for 20 minutes (if using a Dutch oven) or 15 minutes (if using a heavy bottom pot). Do not lift the lid if at all possible.
At 20 minutes (or 15 minutes for a heavy bottom pot), lift the lid to check and see if the rice is finished cooking – take a small taste and if the rice is still crunchy, replace the lid and cook for 3-5 more minutes.
When rice is cooked, remove pot from heat and remove the bay leaves, jalapeno pepper, bay leaves. Use a fork to gently fluff the rice before serving.

Notes

If you are using a heavy-bottomed pot, use 1 ½ cups (375 mL) water and check the rice at 15 minutes instead of 20 minutes.
Traditionally, a whole scotch bonnet pepper is used, but we’ve substituted a jalapeno pepper for a lower level of heat. If you like a lot of heat, use a scotch bonnet pepper instead. If you aren’t using a scotch bonnet or jalapeno pepper, add 1/2 tsp (2 mL) black pepper instead.
A 19 oz (540 mL) can of kidney beans, drained and rinsed, yields 2 cups (500 mL) cooked beans. Use 1 ½ cups (375 mL) for this recipe and the remaining ½ cup (125 mL) for the Caribbean-Style Traditional Slaw or add to soups, salads, chili, nachos, burritos, you name it!

Nutrition