Jamaican Peas and Rice

Ingredients

• 2 canscoconut milk
• 2Serrano peppers, thinly sliced
• 2spring onions, thinly sliced
• 1 tspall-purpose seasoning with pepper
• 1 tspminced garlic
• ¼ tspfresh thyme, finely chopped
• 370 g (2 cups)extra-long-grain rice
• 2 cansred kidney beans

Instructions

1. 1

   Bring to the boil

   In a large saucepan over medium-high heat, bring the coconut milk, Serrano peppers, spring onions, seasoning, garlic and thyme to the boil.

2. 2

   Add the rice

   Stir in the rice and bring the liquid back to the boil.

3. 3

   Simmer with beans

   Turn the heat to low and cover the pan. Simmer until the rice is tender and the liquid has been absorbed, about 25 minutes; stir in the beans after 20 minutes.

4. 4

   Serve warm

   Serve the rice and beans warm.

What is Jamaican peas and rice?

Jamaican peas and rice is a familiar Caribbean side dish made with rice and beans; in Jamaica, beans are often called peas. Coconut milk, thyme and chilli give this version its creamy, aromatic character.

The method cooks the rice directly in seasoned coconut milk, so it absorbs the flavours as it softens. Kidney beans stirred in near the end add substance without being cooked for the full simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 8g protein, 53g carbs, 25g fat.

Rice provides most of the carbohydrates, while coconut milk contributes much of the fat and kidney beans add protein as well as extra carbohydrates. For a more balanced plate, serve a moderate scoop alongside vegetables and a protein-rich main.

The coconut milk base

Coconut milk: it supplies the liquid and richness for the rice to cook in. Stir the cans well before measuring or pouring, as the cream can separate from the thinner liquid.

Rice and liquid

Long-grain rice: its grains tend to stay distinct when cooked, which suits a pot of rice and beans. Rinse it first only if you prefer; the recipe does not specify rinsing, and any extra water should be drained thoroughly.

Covered simmer: keep the lid on while the rice cooks so steam stays in the pan. Use a low heat once the liquid returns to the boil.

Adding the beans

Timing: stir in the kidney beans after 20 minutes, leaving them to warm through during the rice’s remaining cooking time. If they are canned, drain and rinse them first for a less salty result.

Gentle mixing: fold the beans in carefully so you do not break them up or disturb the rice more than necessary.

Balancing the heat

Serrano peppers: two give the pot a noticeable chilli kick. For a milder result, remove the seeds and membranes before slicing, or use less chilli.

How to tell when it is done

Doneness: the rice should be tender and most or all of the cooking liquid absorbed after about 25 minutes. If the grains are still firm, cover the pan and give them a little more time over low heat.

Resting: once cooked, take the pan off the heat and leave it covered briefly before serving. This gives the moisture a chance to settle through the rice.

What to serve alongside

Serve the dish as a side with grilled or roasted vegetables, fish, chicken or another main of your choice. Its coconut richness and chilli warmth also work well alongside a crisp salad.

Recipe notes & tips

• Use a saucepan with a close-fitting lid to hold in the steam.
• Keep the heat low after the liquid returns to the boil to avoid scorching the coconut milk.
• Drain canned kidney beans well before stirring them into the pot.
• Taste a grain near the end of cooking to check whether it is tender.
• Let the cooked rice stand covered briefly, then fluff it gently before serving.

Variations

• Milder chilli: remove the Serrano seeds and membranes before slicing.
• More aromatic: add a little extra fresh thyme to the coconut milk.
• Different beans: swap the kidney beans for another drained, cooked bean.
• Fresh garlic: use finely chopped fresh garlic in place of the minced garlic.
• More colour: serve with sliced spring onion scattered over the top.

Common mistakes to avoid

• Boiling hard throughout: lower the heat after the liquid boils so the bottom does not catch.
• Lifting the lid repeatedly: keep it covered so the rice cooks in the trapped steam.
• Adding beans too early: stir them in after 20 minutes as directed, so they warm through without becoming overly soft.
• Serving rice that is still firm: cover and simmer for a little longer, checking the texture again.
• Stirring vigorously: fold the beans in gently to keep them intact and the rice from turning mushy.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat until piping hot, adding a splash of water if the rice has dried out; stir partway through reheating.

Frequently asked questions