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Caribbean Brown chicken stew with rice and peas

Rice and Peas

just nicole
Perfect side dish to the Jamaican Me Hungry dish. Creamy coconut rice, spring onions and a touch of spice made even more comforting by red kidney beans. A staple of the Caribbean.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Side Dish
Cuisine Caribbean
Servings 8 servings
Calories 210 kcal


  • Large pot
  • colander


  • 200 g rice Any rice will work well for this depending on what you prefer
  • 1 bunch spring onions chop half finely, keep other half to one side for garnish
  • 1 400ml can coconut milk
  • 2 large sprigs Thyme 3 tbls dried
  • 1 small white onion finely diced
  • 1.5 tsp all spice
  • half scotch bonnet diced as small as you can (optional)
  • 1 400g can Red Kidney beans feel free to add another can if you prefer more
  • 350 ml water
  • 2 cloves garlic crushed


  • give the rice a quick rinse under the tap until water runs clear, set to one side
  • Put a large pan with a touch of water
  • add garlic, spring onions, chilli, thyme, all spice and white onion into the pan
  • cook on medium heat for 2 minutes
  • add in rice, coconut milk, water
  • bring to boil
  • place lid on top of pan and simmer for 25 minutes (depending on rice you have chosen to use this cooking time can vary)
  • * be sure to keep checking the pan to make sure it does not boil dry, add extra water as needed until rice is tender
  • drain and rinse red kidney beans
  • once rice is tender, switch off heat add beans, stir through and leave for 5 minutes
  • roughly chop remainder of spring onions and scatter on top.
  • serve
Keyword Caribbean, chilli, garlic, onion, peas, rice, thyme