Rice and Peas — Coconut milk rice with kidney beans, thyme, and Scotch bonnet

The quintessential Jamaican side dish that accompanies nearly every meal. Rice is cooked in coconut milk infused with kidney beans, thyme, garlic, and a whole Scotch bonnet, resulting in creamy, subtly sweet, aromatic grains that elevate everything they're served alongside.

Instructions

1. Simmer the base: Combine coconut milk, entire can of kidney beans (with liquid), 1½ cups water, scallions, garlic, thyme, Scotch bonnet, salt, pepper, and allspice in a medium saucepan. Bring to a boil and simmer 10-15 minutes.
2. Add the rice: Stir in 2 cups rinsed rice. Bring back to a simmer.
3. Cook covered: Reduce heat to lowest setting. Cover tightly and cook 20-25 minutes until liquid is absorbed and rice is tender. Do not lift the lid for the first 20 minutes.
4. Rest and fluff: Remove from heat and let stand covered 10 minutes. Remove thyme, scallions, and Scotch bonnet. Fluff gently with a fork.

Tips

• Full-fat coconut milk is essential for creamy results; light coconut milk makes dry, bland rice
• The Scotch bonnet adds subtle warmth without real heat if left whole and unbroken
• Despite the name, 'peas' means kidney beans in Jamaican English