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Rice and Peas

Name: Rice and Peas
Total time: 50 min
Yield: Serves 4
Cuisine: Jamaica
Ingredients: 2 cups Rice; 200g Kidney Beans (cooked); 400ml Coconut milk; 1/2 Onion; 2 cloves Garlic; A pinch Thyme; 1 Scotch Bonnet Pepper; To taste Salt

Rice

⏱ 50 min

👥 Serves 4

Difficulty ⭐

Rice and kidney beans cooked in coconut milk — the staple of the Jamaican Sunday table.

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📖 The Story Behind This Dish

Though it's called 'peas,' the dish is usually made with kidney beans. Coconut milk gives it richness, and a whole Scotch bonnet is added just for its aroma. It's the side at Sunday lunch and celebrations and appears with almost every home-cooked meal — a true national staple.

🌆 Where it's eaten: At Sunday lunch, a big dish of rice and peas is passed around with jerk chicken and curry goat.

🥕 Ingredients (serves 4)

Rice 2 cups
Kidney Beans (cooked) 200g
Coconut milk 400ml
Onion 1/2
Garlic 2 cloves
Thyme A pinch
Scotch Bonnet Pepper 1
Salt To taste

👩‍🍳 Instructions

Put the coconut milk, water, and cooked kidney beans in a pot over the heat.
Add minced onion, garlic, and thyme for aroma.
Add the rinsed rice and season with salt.
Place a whole chili on top (careful not to break it), cover, and cook on low.
When done, remove the chili and fluff gently.

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