Go Back
–+ servings

Rice and Peas

A traditional Caribbean dish made with rice, kidney beans, and coconut milk, seasoned with herbs and spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Caribbean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Rice and Peas
  • 1 cup long-grain rice rinsed
  • 1 can red kidney beans drained and rinsed
  • 1 cup coconut milk
  • 1 cup water
  • 2 tablespoons green onions chopped
  • 2 cloves garlic minced
  • 1 teaspoon thyme fresh or dried
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste

Method
 

Cooking Rice and Peas
  1. In a pot, combine the coconut milk, water, garlic, green onions, thyme, salt, black pepper, and bay leaf. Bring to a boil.
  2. Add the rinsed rice and kidney beans to the pot. Stir well to combine.
  3. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
  4. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 45gProtein: 8gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 300mgPotassium: 400mgFiber: 6gSugar: 1gVitamin C: 2mgCalcium: 2mgIron: 10mg

Notes

This dish pairs well with grilled meats or can be served as a vegetarian main dish.

Tried this recipe?

Let us know how it was!