Rice and Peas

"A traditional favourite!"
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
Ready In:




  • Combine kidney beans, 2 cups water, coconut milk and garlic in a covered medium-size pot and bring to a boil.
  • Add onion, green onion, black pepper, thyme and salt to taste.
  • Simmer on medium heat.
  • Stir in rice and mix well.
  • Cook on low heat until rice is tender, about 15 minutes.
  • Fluff before serving.

Questions & Replies

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  1. Anu_N
    I'm sorry, but this dish was lacking in flavour and spice and was rather bland. I'm someone who dislikes spicy food, but even I had to sprinkle some extra pepper on my plate, but that didn't help much either. Perhaps some paprika or red chili flakes would give this otherwise nice dish some bite!
  2. Baby Kato
    I love the textures and flavour of this dish. I've made this rice several times now and I agree that it is better the next day. It tastes wonderful served with hot and spicy dishes but it also works well spiced up with scotch bonnets and served with blander dishes. Thanks for sharing your tasty rice recipe Dave.
  3. julielenore
    This dish was easy and economical to prepare. I really liked it, but my family who is used to eating lots of beans and rice didn't like it as much, and didn't clean their plates. I will make it again, but only for myself.
  4. Kay D.
    The mild sweetness of this dish was a perfect compliment to the jerk pork I served last night. I used 2 cups of cooked dried kidney beans instead of the canned, and it came out beautifully. I thoroughly enjoyed it.
  5. Kathy228
    This was very good, and pleasingly flavorful. I can't believe someone said it was lacking. I made it one day (and tasted it) and served it the next. It was BETTER the second day. But the name implies green peas, so kidney beans was a surprize, because it worked! I used a rounded tsp. of salt. Thanks Dave, wonderful rice dish.


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