Description
This iconic Jamaican rice and peas recipe combines fluffy rice with kidney beans in a rich coconut milk base, creating the perfect foundation for jerk chicken’s bold flavors. It’s the quintessential Caribbean side dish that provides cooling relief from spicy heat while absorbing all the delicious jerk seasonings.
Ingredients
Scale
- 2 cups jasmine rice
- 1 can (14 oz) coconut milk
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups water
- 2 scallions, chopped
- 2 garlic cloves, minced
- 1 scotch bonnet pepper (whole, for flavor)
- 1 sprig fresh thyme
- Salt to taste
Instructions
- In a large pot, combine coconut milk, water, kidney beans, scallions, garlic, whole scotch bonnet pepper, and thyme.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add rice and salt, stir once, then cover and simmer for 18-20 minutes until rice is tender.
- Remove from heat and let stand 5 minutes before serving.
- Remove scotch bonnet pepper and thyme sprig before serving.
Notes
Tips: Keep the scotch bonnet pepper whole to avoid too much heat. For extra flavor, use fresh coconut milk if available. This dish pairs perfectly with jerk chicken and can be made ahead of time.
- Prep Time: 10
- Cook Time: 30
- Category: Side Dish
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1
- Calories: 285
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: jamaican rice and peas, caribbean rice, coconut rice, kidney beans, jerk chicken sides, jamaican side dish, rice and beans, coconut milk rice