Rice and peas (Jamaican coconut rice with kidney beans)

Rice and peas is Jamaica's everyday side dish: rice cooked in coconut milk with kidney beans, flavoured with thyme and a whole chilli, which gives only a gentle spiciness without making the dish truly hot. A regular feature on Sunday family tables.

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Method

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1. Bring the coconut milk, water, onion, garlic, thyme and chilli to the boil in a pan.
2. Add the drained kidney beans and boil for 5 minutes so the flavours combine. ⏱ Timer: 5 min
3. Add the rice, season with salt and pepper, and bring back to the boil.
4. Simmer covered over low heat for 18-20 minutes, until the rice is tender and has absorbed the liquid. ⏱ Timer: 18 min
5. Remove the chilli and the thyme stems, fluff the rice with a fork, and serve warm.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Add the chilli whole, just pierced, so only its aroma gets into the rice, not its full heat.
• Choose a fattier coconut milk, as this makes the dish creamier.
• Traditional Caribbean gandules (pigeon peas) can be used instead of kidney beans.
• Don't lift the lid often while cooking, as the steam escapes and the rice cooks unevenly.

Frequently asked questions

Why is the bean called "peas"?

In Caribbean English, "peas" is often used for beans too, not just peas; rice and peas is made with real kidney beans or black-eyed peas.

What does it go best with?

A classic Caribbean Sunday meal with jerk chicken, fried fish or pork.

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