About this recipe

A beloved Caribbean staple, this Jamaican-style rice and peas is cooked low and slow in rich coconut milk with kidney beans, fragrant thyme, scallions, and a whole Scotch bonnet pepper for gentle heat. Every grain soaks up the creamy, savory broth — making it the perfect partner for jerk chicken, oxtail, or curry goat.

Instructions

1. 1

   In a saucepan over ^[medium-high heat], combine the coconut milk, water, drained kidney beans, smashed garlic cloves, scallions, thyme sprigs, whole scotch bonnet pepper, salt, and black pepper. Stir everything together and bring to a boil.

2. 2

   Add the rinsed long-grain white rice and stir once to combine. Return the pot to a boil, then reduce the heat to ^[low]. Cover tightly with a lid.

3. 3

   Cook on ^[low heat], undisturbed, for 25–28 minutes, until the rice is fully cooked and all the liquid has been absorbed. Do not lift the lid during cooking — this traps the steam that finishes the rice.

4. 4

   Remove the lid and discard the scotch bonnet pepper (whole), scallions, and thyme sprigs. If using, stir in the butter for extra richness. Fluff the rice gently with a fork, taste for salt, and adjust as needed.

5. 5

   Serve immediately alongside jerk chicken, oxtail, curry goat, or any Caribbean main. The rice should be fluffy, fragrant, and lightly creamy from the coconut milk.