Jamaican Rice and Peas
Kidney beans and long-grain rice simmered together in rich coconut milk with thyme, allspice, and a whole scotch bonnet pepper for gentle background heat. A fragrant, protein-packed Caribbean classic — pair it with baked or jerk chicken for a full feast.
- 1 cup (180g) dried kidney beans (can substitute canned kidney beans)
- 1/2 medium yellow onion, sliced
- 2-3 green onions, diced
- 1 tablespoon (9g) garlic, minced (about 3-4 cloves)
- 2 bay leaves
- 3-4 sprigs thyme, minced
- 2 teaspoons salt
- 7 whole allspice berries (AKA pimento seeds)
- 3 cups (709 ml) water
- 1 (13.5-ounce) can unsweetened coconut milk
- 2 cups (400g) long-grain white rice (or substitute brown rice)
- 1 whole scotch bonnet pepper
- Add the dried beans to a medium pot or bowl and let them soak overnight — this softens them for more even cooking later.
- When you're ready to cook, rinse and drain the soaked beans, checking carefully for any small stones or debris.
- Add the beans to a large pot along with the sliced onion, green onions, minced garlic, bay leaves, thyme, salt, and allspice berries. Pour in the water.
- Cover and cook over medium-high heat until the beans are tender, 50 to 60 minutes or more depending on the beans. Taste-test before moving on to make sure they're fully cooked.
- Pour in the coconut milk, rice, and the whole scotch bonnet pepper. Adding the coconut milk only after the beans are tender helps prevent it from curdling during the longer bean-cooking stage.
- Bring the pot to a boil, then reduce the heat to medium-low and simmer, covered, until the liquid is absorbed and the rice is tender, 18 minutes or more. If the rice looks like it's drying out before it's fully tender, add a splash more water as needed.
- Remove the pot from the heat, stir in butter or coconut oil if you'd like, and discard the bay leaves. Fluff thoroughly with a fork.
- Garnish with extra green onions and serve.
Chef's Note: Keeping the scotch bonnet pepper whole rather than chopping it is the key technique here — it perfumes the entire pot with its distinctive fruity heat without turning the dish blisteringly spicy, since the seeds and membranes (where most of the heat lives) never actually break open into the rice. If you do decide to chop it for more direct heat, wear gloves and keep your hands well away from your eyes and lips.
Rinsing the rice before it goes into the pot removes excess surface starch and helps keep the grains fluffy and distinct rather than gummy. This dish is a natural partner for baked or jerk chicken, and leftovers reheat well with a splash of water or coconut milk stirred in to loosen things back up.
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