Jamaican Rice and Peas
Fluffy rice cooked in coconut milk with kidney beans, thyme and allspice, the classic Sunday side.
- Time50 min
- LevelEasy
- Costabout £1.26 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the rice in a sieve under cold water until the water runs almost clear. Drain well.
- 2
Put the coconut milk, water, kidney beans, spring onions, garlic, thyme, allspice and pepper in a medium pan with a lid. Add the whole scotch bonnet, being careful not to split it.
- 3
Bring to the boil, then stir in the rice. Bring back to a simmer.
- 4
Turn the heat right down, cover tightly and cook for 20 minutes without lifting the lid.
20 min - 5
Turn off the heat and leave covered for 10 minutes.
10 min - 6
Remove the scotch bonnet and thyme stalks. Fluff with a fork. The rice should be soft, pinkish and smell of coconut.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.