Caribbean Rice and Peas (Made with Kidney Beans and Coconut Milk)
Rice and peas is that one dish nearly every Caribbean household holds close. It’s simple but full of flavor, and once it hits the table, especially on a Sunday, you know you’re eating good.
This was actually one of the first dishes I made when I moved to the U.S. I didn’t have the energy for dried beans (I was a new immigrant trying to survive off vibes and instant noodles), so I cracked open a can of red kidney beans, whispered a prayer, and got cooking. And you know what? That first bite tasted like home. The creamy coconut milk, the thyme, the pepper just floating on top, it brought back all the kitchen memories in one pot.
What is Caribbean rice and peas
This dish goes by many names across the islands, but the idea stays the same: rice cooked with “peas” (usually kidney or pigeon peas), coconut milk, and herbs. And yes, even though we say “peas,” we often mean beans. Don’t overthink it, it’s a Caribbean thing.
It’s more than a side dish, its like a centerpiece. Some islands use pigeon peas, some use kidney beans, some throw in extra spices, but it always brings big, bold flavor.
How I make my rice and peas
Ingredients
At the heart of this dish are three things: rice, kidney beans, and coconut milk. Everything else is there to boost the flavor and bring the dish together like a proper Caribbean Sunday lunch.
You’ll need some garlic and scallion for that savory base, and of course, thyme—because no pot of rice and peas feels complete without it. I also like to toss in the liquid from the canned beans (don’t throw it out!) for extra flavor and a little color. And we’re not skipping the hot pepper either. It stays whole in the pot, just chilling on top, adding a gentle heat without overpowering anything.
I use parboiled rice because it holds up nicely and doesn’t get mushy, and a bit of salt and water to round everything out. That’s it. Nothing fancy—just ingredients that work together, every time.
(You’ll find the full list with amounts in the recipe card below.)
Instructions
- Drain your beans, saving that liquid—you’ll need it!
- Heat coconut oil in a heavy-bottomed pot and sauté garlic and scallion for a couple minutes.
- Stir in the kidney beans and let them soak up all that flavor.
- Add the reserved bean liquid and coconut milk. Drop in your thyme and whole hot pepper.
- Let everything come to a boil.
- Stir in the rice and bring it back to a boil.
- Add water, reduce the heat, cover, and let it all simmer for about 25 minutes.
- About halfway through, open the pot and fluff the rice gently with a spatula.
- Once cooked, let it rest for 5 minutes, then fluff again and serve.
What to serve it with
This rice doesn’t need much to shine, but if you’re building a full plate, go off. Stewed chicken? Always a win. Curry goat or oxtail? Yes please. Fried or steamed fish? Perfection. Or make it a full veggie plate with callaloo and fried plantain. It plays nice with whatever you throw next to it—and sometimes, it is the main event.
Tips for success
- Use full-fat coconut milk for that rich, creamy flavor.
- Don’t cut the pepper unless you want heat in every bite. Leaving it whole gives flavor without burn.
- Use a fork to fluff—we want fluffy rice, not mashed-up sadness.
Storage
Let it cool, then store in an airtight container in the fridge for up to 4 days. It also freezes well, reheat gently with a splash of water or coconut milk to bring it back to life.
Frequently Asked Questions
Yes, but soak and cook them first. Use some of the cooking water in place of the canned bean liquid.
Parboiled is my fave, it stays fluffy and doesn’t get gummy. Long grain white works too, just rinse it well.
Absolutely. Pigeon peas are commonly used across the region, go with what you love.
Final words
Whether you’re from Trinidad, Jamaica, Barbados, or just someone who loves a solid rice dish, this recipe brings the whole Caribbean to your kitchen. It’s cozy, nostalgic, and honestly? It might just outshine whatever you serve it with.
If this recipe had you sniffing the pot before the timer went off, go ahead and save it! Share with a friend who needs some island vibes in their life and let me know how you served yours.
Recipe
Caribbean Rice and Peas
Ingredients
Method
- Drain peas (Drain liquid from peas into measuring cup)
- In a heavy bottom pan on a med – high heat, heat coconut oil and saute garlic and onion for about 2 minutes
- Add kidney beans and satue for another two minutes
- Add liquid from beans and coconut milk along with thyme and hot pepper
- Bring to a boil
- Add rice and bring to a boil
- Add water
- Lower heat, cover and simmer till all liquid has evaporated and rice is fully (approx. 25 minutes) (15 minutes into simmer, take a spatula and fluff the rice a little)
- Serve
