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.
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Recipe Information
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
Instructions
Rinse the rice thoroughly under cold running water until the water runs clear. Set aside to drain.
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).
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.
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.
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.
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.
After 25-30 minutes, turn off the heat and let the dish sit, covered, for an additional 5 minutes to continue steaming.
Remove the thyme sprigs and the scotch bonnet pepper (if used). Use a fork to gently fluff the rice before serving.
Serve warm as a side dish alongside your favorite Caribbean main courses such as jerk chicken, curry goat, or fried plantains.
Nutrition Facts
Calories |
1953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.9 g | 138% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2714 mg | 118% | |
| Total Carbohydrate | 217.5 g | 79% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 16.0 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 2732 mg | 58% | |
*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.
