Rice and peas

The classic side dish for jerk pork has a comely coconut flavour that makes it a great starchy accompaniment to many spicy foods
By Aaron Craze
Rice and peas
  • Rating:
  • Serves: 4
  • Cook Time: 12 minutes plus 15-20 mins standing
  • Prep Time: 5 minutes
  • Effort: easy


  • 200 g long grain white rice
  • 400 g can kidney beans, drained
  • 100 ml coconut milk
  • 1 sprigs thyme
  • 1 cloves garlic, finely chopped
  • 1 spring onion, finely chopped
  • 1 scotch bonnet chilli


1. Put the rice in a large saucepan and add the beans, coconut milk, thyme, garlic and spring onion. Pierce the chilli with the point of a sharp knife and add to the pan.

2. Pour in enough cold water to come 1cm above the ingredients.

3. Bring to a boil then cover and simmer for about 8 minutes.

4. Remove the pan from the heat and leave, with the lid on, for 15-20 minutes so the rice continues cooking in its own steam.

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