Caribbean Rice and Peas

This is just amazing and you will love this served with the Jerk Chicken recipe under my Mains section. This is my sisters recipe and it has a flavour all of it’s own and will scent your house with aromatic aromas while it’s cooking. Serve alongside the coleslaw recipe under my Sides section.

Serves 4


1 tin coconut milk

1 large onion thinly sliced

1 teaspoon allspice ( not mixed spice , must be all spice)

3 spring onions bashed ( pull out at the end – these just add flavour)

1 scotch bonnet chilli pepper (whole to add flavour – pull out at the end)

5 springs fresh thyme

2 cloves garlic – minced

1 tin of kidney beans ( and the juice)

2 cups of rice

Water to cook rice ( need 4 cups of liquid including the coconut milk and kidney bean juice, so just make the rest up with water).

1/2 teaspoon salt

1/2 teaspoon cracked black pepper

Glug of olive oil

Squeeze of lime


Add a glug of olive oil to the pan. Pan fry the sliced onion and minced garlic until soft. Add all of your coconut milk, kidney bean juice and water to make it up to 4 cups of liquid all in all. Stir together.

Add all the remaining ingredients except the rice. Cook for 2 mins.

Rinse the rice under a tap in a sieve until the water runs clear. Bring to the boil and simmer with the lid on until all the juices have been absorbed by the rice.

When the rice looks fluffy and ready to serve add a squeeze of lime and a pinch of salt, remove the spring onions and scotch bonnet and serve with the delicious jerk chicken.