Rice & Peas Recipe

Prepare aromatics and beans

Rinse the rice under cold running water until the water runs mostly clear; drain well. Peel and lightly crush the garlic cloves. Trim the root ends of the scallions and bruise the stalks with the back of a knife or a spoon. If using whole canned kidney beans, drain and rinse them under cold water. Measure coconut milk and water.

Toast spices and sauté

In a medium pot with a tight-fitting lid, heat 1 tablespoon vegetable oil over medium heat until shimmering. Add the crushed garlic and sauté for 30–45 seconds until fragrant but not browned. Add the rinsed beans and stir for 30 seconds. Add the allspice berries and scallion stalks; cook another 30 seconds to release aromas.

Add liquids and seasonings

Pour in the coconut milk and 1 1/4 cups water. Add the thyme sprigs, whole scotch bonnet pepper (do not puncture unless you want more heat), 1 teaspoon salt, and 1 teaspoon black pepper. Stir gently to combine. Bring the mixture to a gentle boil over medium-high heat.

Add rice and simmer

Once the pot is boiling, add the drained rice and give a gentle stir to distribute the grains evenly. Return to a brief boil, then reduce heat to low so the surface is just simmering. Cover the pot tightly and simmer undisturbed for 15–18 minutes, or until the liquid is absorbed and rice is tender.

Rest and finish

Remove the pot from heat and let it rest, covered, for 8–10 minutes. Carefully remove and discard the thyme sprigs, scallion stalks, and whole scotch bonnet pepper (unless serving whole for guests to handle). Fluff the rice gently with a fork to separate grains and incorporate the beans. Taste and adjust salt if necessary. If desired, thinly slice fresh scallion greens and stir them in for freshness.

Serve

Transfer Rice & Peas to a serving bowl and serve hot alongside jerk chicken, curry goat, fried fish, or your preferred main. If you want more heat, warn diners the scotch bonnet may have infused some heat; they can also chop and stir some into their portion.