Coconut Rice & Peas Bowl Recipe

Rinse rice

Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs clear (about 1–2 minutes). This removes excess starch and prevents gummy rice.

Sauté aromatics

In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the minced garlic and the white part of the scallion and sauté for 30–45 seconds until fragrant, taking care not to brown the garlic.

Add liquids and rice

Stir in the rinsed rice, coconut milk, water and salt. Add the thyme sprigs. Increase heat to bring the mixture to a gentle boil.

Simmer

Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer gently for 15–18 minutes (for jasmine) or 18–20 minutes (for standard long-grain) until liquid is absorbed and rice is tender. Do not lift the lid frequently.

Rest and fluff

Remove from heat and let sit, covered, for 8–10 minutes. Remove and discard thyme sprigs, then fluff rice with a fork and stir in the sliced scallion greens. Taste and adjust salt if needed.

Prep beans

If using canned beans, drain and rinse thoroughly. If using soaked/cooked dried beans, measure the equivalent cooked amount (about 1 cup).

Cook aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add chopped onion and sauté 4–5 minutes until soft and translucent. Add minced garlic and chopped scallion whites and cook another 30–45 seconds until fragrant.

Season and finish beans

Stir in thyme, tomato paste, and optional hot sauce or a small pinch of chopped Scotch bonnet (if using). Add the drained beans and 50 ml broth (or water) to loosen the mixture. Gently simmer for 5–7 minutes, mashing a few beans lightly with the back of a spoon to thicken the sauce. Season with salt and black pepper to taste. Remove from heat.

Divide the coconut rice among 4 bowls (about 1/2 cup cooked rice per serving if making 4 portions from the ingredient quantities), then spoon warm red beans over the rice.

Sprinkle chopped cilantro, sliced scallion greens and toasted shredded coconut (if using) over each bowl. Finish with a squeeze of lime and a pinch of flaky salt to taste.

Serve immediately while rice and beans are warm. Leftovers keep separately refrigerated for up to 3 days; reheat gently with a splash of water or coconut milk to restore moisture.