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Coconut Rice with Kidney Beans (Rice and Peas)

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10 min
Prep
25 min
Cook

Ingredients

  • 400 g (2 cups) long-grain rice
  • 1 can (400 g / 14 oz) kidney beans, drained (liquid reserved)
  • 400 ml (1 3/4 cups) coconut milk
  • 2 sprigs fresh thyme
  • 2 scallions, whole
  • 1 scotch bonnet pepper, whole
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper

Method

  1. Combine coconut milk, reserved bean liquid, thyme, scallions, scotch bonnet and garlic in a pot and bring to a simmer.
  2. Add the kidney beans and simmer 5 minutes to infuse the liquid.
  3. Stir in rinsed rice, salt and pepper.
  4. Cover and cook on low heat for 20-25 minutes until the rice is tender and liquid is absorbed.
  5. Remove the whole scotch bonnet and scallions before fluffing and serving.

Introduction: Despite the name, this staple uses kidney beans rather than green peas, simmered with coconut milk, thyme and scotch bonnet for a fragrant side that accompanies nearly every Jamaican Sunday meal.

Cultural Background: Despite the name, this staple uses kidney beans rather than green peas, simmered with coconut milk, thyme and scotch bonnet for a fragrant side that accompanies nearly every Jamaican Sunday meal.

Tips: Keep the scotch bonnet whole and check it hasn't split during cooking, which would make the dish very spicy. Let the rice rest covered for 5 minutes off the heat before fluffing.

Variations: Use pigeon peas (gungo peas) in place of kidney beans for a traditional Christmas-season variation. Already vegan as written.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat in a covered pan with a splash of water over low heat, or microwave covered.

FAQs:

Q: Why is it called rice and peas if it uses beans?

A: In Jamaican usage, 'peas' traditionally refers to beans such as kidney beans or pigeon peas, a naming convention that predates more specific botanical terminology.

Q: How spicy is this dish?

A: It's mild by default since the scotch bonnet is left whole and removed before serving, imparting aroma more than heat.

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