Rice and Peas — or Rice and Beans — is a beloved Caribbean classic that brings warmth and comfort to every table. This Jamaican staple features fluffy long-grain rice cooked together with creamy kidney beans, fragrant thyme, and rich coconut milk, creating a dish that’s both hearty and aromatic. It’s a celebration of island flavours, eaten at family dinners, Sunday lunches, and gatherings across the Caribbean and throughout the UK.
What makes Rice and Peas so special is its simplicity married with bold, unforgettable flavour. The coconut milk infuses every grain of rice with subtle sweetness, while the tender beans add protein and earthiness. Fresh thyme and scotch bonnet bring warmth and depth, and the whole dish comes together in one pot—minimal fuss, maximum flavour. It’s genuine comfort food: filling, nourishing, and utterly delicious.
The good news? You’ll find everything you need right here at Awuf Afro Store. From our PC Red Kidney Beans to premium long-grain rice, fresh thyme, and fiery scotch bonnet peppers—we’ve got you covered for an authentic Rice and Peas that tastes just like home.
Ingredients
Serves 4-6
| Quantity | Ingredient |
|---|---|
| 1 cup dried (or 1 tin, 400g canned) | Red kidney beans (soaked overnight if using dried) |
| 2 cups (about 350g) | Long-grain rice (uncooked) |
| 1 small | White onion (finely chopped) |
| 1 whole pepper | Fresh scotch bonnet pepper (for infusing heat; remove before serving or halve for more spice) |
| 1 teaspoon | Dried thyme |
| 2 tablespoons | Vegetable oil (for sautéing) |
| 2–3 cloves | Garlic (minced) |
| 1 tin (400ml) | Coconut milk (coming soon at Awuf Afro Store; widely available at supermarkets and Caribbean shops) |
| to taste | Salt and black pepper (from your pantry) |
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Method
- Rinse and soak 1 cup of dried PC Red Kidney Beans overnight. Drain and cook in fresh water for 1 hour until just tender; drain and set aside. (Or use 1 tin of canned beans, drained.)
- Heat 2 tablespoons of KTC Vegetable Oil in a large, heavy-bottomed pot over a medium flame.
- Finely chop 1 Awuf Fresh White Onion and add to the pot. Fry for 2–3 minutes until softened and fragrant.
- Mince 2–3 cloves of fresh garlic and add to the onion. Fry for 1 minute until golden and aromatic.
- Add 1 whole Fresh Scotch Bonnet Pepper (leave whole to infuse without overwhelming heat). Stir for 30 seconds.
- Pour in 2 cups of Tolly Boy Long-Grain Rice and stir to coat each grain with oil, about 2 minutes. Toast lightly.
- Add 1 tin (400ml) of coconut milk and 2½ cups of vegetable or chicken stock. Stir in 1 teaspoon of Tropical Sun Dried Thyme, salt, and black pepper to taste.
- Bring to a rolling boil, then reduce heat to low. Cover tightly and simmer for 15–18 minutes until the rice is tender and all liquid is absorbed.
- Fold in the cooked kidney beans gently and heat through for 2–3 minutes, stirring occasionally.
- Remove the scotch bonnet pepper (or leave it in for extra heat). Taste and adjust seasoning. Serve hot, garnished with fresh thyme if you like.
Tips & Variations
- Coconut milk: Not yet online at Awuf Afro Store, but widely available at supermarkets, Asian shops, and Caribbean delis. We’re sourcing premium brands soon—check back with us.
- Heat control: For a milder dish, remove the scotch bonnet whole after cooking. For extra spice, halve the pepper and let the seeds infuse the rice. Scotch bonnets are hot—handle with care and wash your hands before touching your face.
- Make ahead: Rice and Peas reheats beautifully. Prepare a day ahead, cool completely, store in an airtight container, and reheat gently on the stove with a splash of water or stock, stirring often.
