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How to Make Rice and Peas

Name: How to Make Rice and Peas
Yield: 4
Ingredients: 1 medium onion; 3 garlic cloves; 2 scallions; 4-5 sprigs fresh thyme; 2 tablespoons coconut oil; 1½ cups jasmine or long-grain rice; 1 14-ounce can coconut milk; 1½ cups water; 1 teaspoon salt; ½ teaspoon black pepper; 1 whole scotch bonnet pepper; 1½ cups cooked kidney beans

Rice and peas is Jamaica's national dish — fragrant coconut rice cooked with kidney beans, scotch bonnet pepper, and thyme. The trick is building layers of flavor by blooming the aromatics first, then cooking everything together until the coconut milk reduces into creamy, well-seasoned rice.

Total time: 1 hr 15 min
Hands-on: 15 min
Serves: 4
Difficulty: Easy

Ingredients

1 medium onion
3 garlic cloves
2 scallions
4-5 sprigs fresh thyme
2 tablespoons coconut oil
1½ cups jasmine or long-grain rice
1 14-ounce can coconut milk
1½ cups water
1 teaspoon salt
½ teaspoon black pepper
1 whole scotch bonnet pepper
1½ cups cooked kidney beans

Step by step

Prepare your aromatics. Dice one medium onion, mince 3 garlic cloves, and slice 2 scallions (whites and greens separated). Pick leaves from 4-5 fresh thyme sprigs. If using dried kidney beans, soak them overnight and boil until tender — about 45 minutes.
Heat oil and bloom aromatics. Heat 2 tablespoons coconut oil in a heavy-bottomed pot over medium heat. Add onions and cook until soft, about 4 minutes. Add garlic, scallion whites, and thyme leaves. Cook until fragrant, about 1 minute.
Add the base ingredients. Stir in 1½ cups jasmine or long-grain rice, coating each grain with the aromatic oil. Add one 14-ounce can coconut milk, 1½ cups water, 1 teaspoon salt, and ½ teaspoon black pepper. Add 1 whole scotch bonnet pepper — pierce it with a knife but keep it whole.
Add beans and bring to boil. Fold in 1½ cups cooked kidney beans (canned or pre-cooked dried). Bring everything to a rolling boil, then immediately reduce heat to low and cover tightly.
Simmer until tender. Cook for 18-20 minutes without lifting the lid. The rice should absorb all liquid and be tender when pierced with a fork. If liquid remains, cook uncovered for 2-3 minutes more.
Rest and finish. Remove from heat and let stand 10 minutes. Remove the scotch bonnet pepper. Fluff with a fork and fold in scallion greens. Taste and adjust salt.

Tips & troubleshooting

Always pierce the scotch bonnet but keep it whole — you want the flavor without the fire
Use full-fat canned coconut milk, not the carton kind. Shake the can before opening
Don't stir once you cover the pot — this creates gummy rice
The bottom should develop a slight crust — that's the best part

Variations

Gungo Peas Version. Replace kidney beans with pigeon peas (gungo peas) — fresh, frozen, or canned. This is the traditional Christmas preparation.
Coconut Rice Only. Skip the beans entirely for pure coconut rice. Increase coconut milk to one full can and reduce water to 1 cup.
Saltfish Rice and Peas. Soak and flake 4 ounces saltfish, then fold it in with the scallion greens at the end.

Questions

Why is it called rice and peas when it uses beans?: In Jamaica, kidney beans and pigeon peas are both called 'peas.' The dish traditionally uses either one, but kidney beans are more common today.
Can I make this without scotch bonnet pepper?: Yes, but you'll lose the authentic flavor. Try a whole habanero instead, or add a pinch of scotch bonnet powder at the end.
What if my rice is still hard after 20 minutes?: Add ¼ cup more water, cover, and cook another 5 minutes. High altitude or older rice sometimes needs extra time and liquid.
Can I use brown rice?: Brown rice works but increase water to 2 cups and cooking time to 45-50 minutes. The texture will be different from traditional rice and peas.