Rice and Peas

Thyme, onion, garlic, scallions and allspice amp up chef Adam Schop’s take on the classic Jamaican side dish of rice and kidney beans cooked in coconut milk.

  • Active:
  • Total Time:
  • Servings: Makes 12 cups
  • Time(Other): plus overnight soaking

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  • 2 cups dried kidney beans, soaked overnight and drained
  • 1/3 cup unsweetened coconut milk
  • 1/4 cup unsweetened coconut cream
  • 14 thyme sprigs
  • 1/2 medium onion, finely chopped
  • 6 scallions, thinly sliced
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon ground allspice
  • 2 cups parboiled white rice
  • 1 cup unsweetened coconut milk
  • 1/2 cup finely chopped onion
  • 3 scallions, thinly sliced
  • 2 garlic cloves, minced
  • 2 1/4 teaspoons kosher salt

How to make this recipe

  1. Prepare the beans

    In a large enameled cast-iron casserole, combine the soaked and drained beans with the coconut milk, coconut cream, thyme sprigs, onion, scallions, salt and allspice. Add enough water to cover the beans by 2 inches and bring to a boil. Cover, reduce the heat to low and simmer the beans until tender, about 1 hour. Drain the beans; discard the thyme sprigs. 

  2. Prepare the rice

    In a medium pot, combine the parboiled rice with the coconut milk, onion, scallions, garlic, salt and 
3 3/4 cups of water. Bring to a boil. Reduce the heat to moderately low, cover and simmer for 10 minutes.

  3. Stir 4 cups of the drained beans into the rice. (Save the remaining 2 cups for another use.) Cover and cook for 10 minutes, then uncover and cook for 5 minutes longer. Fluff the rice and peas with a fork and serve.

Make Ahead

The rice and peas can be refrigerated for up to 3 days. Reheat before serving.

Contributed By Published December 2015

1050586 recipes/rice-and-peas 2015-11-12T21:02:01+00:00 Adam Schop side-dishes|weeknight-dinner|winter|vegetarian| december-2015 recipes,rice-and-peas 1050586

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