Rice and Peas Beans
Elevate your weeknight dinners or family gatherings with this comforting and flavorful Rice and Peas Beans recipe, a Caribbean-inspired side dish that’s as hearty as it is aromatic. Combining fluffy long-grain white rice with creamy coconut milk, protein-packed red kidney beans, and the bold flavors of fresh thyme, garlic, scallions, and a hint of allspice, this dish creates the perfect balance of savory and sweet. For those who love a touch of spice, an optional whole Scotch bonnet or habanero pepper adds an authentic kick—handled carefully, it imparts flavor without overwhelming heat. Ready in just 35 minutes, this one-pot wonder is as easy to make as it is satisfying, ideal to serve alongside jerk chicken, grilled fish, or even as a delicious vegetarian main. Whether you’re exploring Caribbean cuisine or looking for a new twist on rice dishes, this classic Rice and Peas Beans recipe is sure to become a staple at your table.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 1 15-ounce can canned red kidney beans (drained and rinsed)
- 1.5 cups coconut milk
- 1 cup water
- 3 pieces garlic cloves (minced)
- 2 stalks scallions (chopped)
- 3 sprigs fresh thyme
- 1 teaspoon allspice powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter
- 1 piece habanero or Scotch bonnet pepper (whole, optional)
Instructions
Rinse the rice under cold water until the water runs clear. Set it aside to drain.
In a large saucepan or deep skillet, heat the butter over medium heat. Add the minced garlic and chopped scallions, cooking until fragrant, about 1–2 minutes.
Add the coconut milk, water, thyme sprigs, allspice powder, salt, and black pepper to the pan. Stir well to combine.
Stir in the drained kidney beans and bring the mixture to a gentle boil.
Add the rinsed rice to the pan, stirring to distribute evenly. If using, place the whole habanero or Scotch bonnet pepper on top of the rice mixture. Do not puncture the pepper to avoid excessive heat.
Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for about 20–25 minutes, or until the rice is tender and the liquid is fully absorbed. Avoid lifting the lid during cooking to trap all the steam.
Once cooked, remove the thyme sprigs and the whole pepper (if used). Fluff the rice gently with a fork.
Serve the rice and peas beans warm. It can be enjoyed as a standalone dish or paired with your favorite protein, such as jerk chicken, fish, or tofu.
Nutrition Facts
Calories |
1165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 3300 mg | 143% | |
| Total Carbohydrate | 221.8 g | 81% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 30.8 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2055 mg | 44% | |
*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.
