Easy Jamaican Rice and Peas with Coconut Milk

Name: Easy Jamaican Rice and Peas with Coconut Milk
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 2 cup long-grain white rice; 2 can canned red kidney beans; 1 small onion; 2 clove garlic; 1 Scotch bonnet or habanero chili; 400 ml coconut milk; 1 cup water; 50 g unsalted butter; 1 tsp dried thyme; 1 tsp allspice powder; 2 bay leaves; 1 tsp cooking salt

This Jamaican rice and peas recipe bakes fluffy long-grain rice with kidney beans, coconut milk, thyme, allspice, and Scotch bonnet for rich Caribbean flavor. It is a fragrant, comforting side dish that pairs beautifully with jerk chicken, grilled fish, or roasted vegetables.

Servings6 Portions

Prep Time10 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

long-grain white rice
2 cup
canned red kidney beans
2 can
small onion
1
garlic
2 clove
Scotch bonnet or habanero chili
1
coconut milk
400 ml
water
1 cup
unsalted butter
50 g
dried thyme
1 tsp
allspice powder
1 tsp
bay leaves
2
cooking salt
1 tsp

Step-by-Step Instructions

Preheat the oven to 200°C/400°F, or 180°C/350°F for a fan oven. Use a medium ovenproof pot with a tight-fitting lid.

Melt the butter in the pot over medium-high heat. Add the garlic, onion, dried thyme, allspice, bay leaves, and whole Scotch bonnet or habanero pepper, then cook for about 3 minutes, stirring often, until the onion softens and turns translucent.

Pour in the coconut milk and water, then add the kidney beans and salt. Bring the mixture to a gentle simmer.

Stir in the long-grain rice. Once small bubbles begin to rise across the surface, cover the pot immediately and transfer it to the oven.

Bake for 40 minutes, or until the rice is tender and the liquid has been absorbed. A little coconut richness on the surface is normal.