Coconut Rice and Peas
Cook Jamaican-style rice and peas with coconut milk, kidney beans, thyme, and scallions in one pot for a fragrant side with gentle heat and fluffy grains.
- Prep time
- 10 min
- Cook time
- 23 min
- Total time
- 43 min
- Servings
- 6
In Jamaican rice and peas, the peas often refer to beans, and kidney beans are an approachable choice for this home version. Canned beans make the dish practical for a weeknight while coconut milk, thyme, and allspice give the rice its warm aroma. A whole habanero lends flavor with gentler heat when it stays intact, though the result can still be spicy. Keep the simmer low, avoid lifting the lid repeatedly, and allow the rice its final covered rest before fluffing.
Coconut Rice and Peas
Serves 6 · Prep 10 min · Cook 23 min · Rest 10 min · Total 43 min
Ingredients
Step-by-step instructions
- Rinse the rice in a strainer until the water runs mostly clear, then drain well. Check that the habanero is intact, without splits or holes, and wash it without cutting it.
- Combine the coconut milk, measured water, kidney beans, scallions, garlic, thyme, allspice, and salt in a medium heavy saucepan. Stir thoroughly so any separated coconut cream dissolves.
- Bring the liquid to a gentle boil over medium heat, about 5 minutes. Stir in the drained rice and set the whole habanero on top without puncturing it.
- Cover tightly, reduce the heat to low, and simmer for 18 minutes, until the rice is tender and the liquid has been absorbed. Keep the heat low enough that coconut milk does not scorch on the bottom.
- Remove the pot from the heat and let it stand, covered, for 10 minutes. Lift out and discard the whole pepper, then gently fluff the rice and beans with a fork.
- Serve warm. Transfer leftovers to shallow containers and refrigerate at 40°F (4°C) or below within 2 hours rather than leaving the rice in the warm pot.
A few kitchen notes
- Shake the coconut milk can before opening so the liquid and cream are easier to combine.
- For a mild version, omit the whole habanero; never pierce it unless you want substantially more heat.
Ingredient substitutions
- Replace kidney beans with the same quantity of canned pigeon peas, drained and rinsed.
- Replace dried thyme with 3 small fresh thyme sprigs, removing the stems before serving.
Storage & reheating
Refrigerate promptly in shallow covered containers, within 2 hours, and use within 3 days. Freeze portions for up to 2 months. Reheat once with a small splash of water until the rice reaches 165°F (74°C) throughout; thaw frozen portions in the refrigerator first.
What to serve with it
Serve with jerk-seasoned chicken, braised cabbage, or roasted plantains.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Coconut Rice and Peas ahead?
Refrigerate promptly in shallow covered containers, within 2 hours, and use within 3 days. Freeze portions for up to 2 months. Reheat once with a small splash of water until the rice reaches 165°F (74°C) throughout; thaw frozen portions in the refrigerator first.
What if I can’t find an ingredient?
Replace kidney beans with the same quantity of canned pigeon peas, drained and rinsed. Replace dried thyme with 3 small fresh thyme sprigs, removing the stems before serving.
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