Terumi Morita
June 25, 2026·Recipes

Rice and Peas

A traditional Jamaican dish of rice and kidney beans simmered in coconut milk with a whole scotch bonnet for rich flavor.

Contents (2 sections)▾
  1. 01Ingredients & steps
  2. 02Why this works
A bowl of Jamaican rice and peas garnished with thyme and a whole scotch bonnet.
RecipeJamaican
Prep10m
Cook30m
Serves4 portions
LevelMedium

Ingredients

  • 1 cup long-grain rice
  • 1 cup kidney beans (or gungo peas), soaked overnight
  • 1 can (400ml) coconut milk
  • 1 sprig fresh thyme
  • 1 whole scotch bonnet
  • 2 cups water
  • 1 tsp salt

Steps

  1. Rinse the soaked kidney beans under cold water, then combine them in a pot with 2 cups of water and the salt. Bring to a boil over medium-high heat, then reduce to a simmer for 15 minutes.

  2. Add the rinsed rice, coconut milk, thyme, and the whole scotch bonnet to the pot with the beans. Stir gently to combine.

  3. Cover the pot, reduce the heat to low, and let it simmer for about 15 minutes, or until the rice is tender and has absorbed the liquid.

  4. Remove the pot from heat and let it sit, covered, for an additional 10 minutes to allow the flavors to meld before serving.

Why this works

This recipe showcases a classic Jamaican technique where rice and beans are cooked together in coconut milk, creating a rich and creamy dish. The whole scotch bonnet is key; it infuses flavor without overwhelming heat, unlike if it were cut or broken. Cooking the beans first ensures they are tender, allowing them to harmonize with the rice. The combination of coconut milk and thyme adds depth and a comforting aroma, making it a perfect side or main dish for Sunday dinners in Jamaica.

Safety — kidney beans: Raw red kidney beans contain phytohaemagglutinin, a toxin that causes gastrointestinal distress if beans are undercooked. After overnight soaking, drain the soaking water and bring the beans to a hard rolling boil for at least 10 minutes before reducing to a simmer. Do not use a slow cooker for the bean phase — the temperature does not reach the threshold to destroy the toxin. Canned kidney beans are already processed and safe to use as a shortcut.

Safety — scotch bonnet: The pepper goes in WHOLE and stays whole. Removing it intact before serving is the technique. Never break it accidentally with a spoon — that releases full heat into the pot. Warn anyone serving themselves.

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