Rice and Beans
Long-grain rice cooked together with red beans, coconut milk, thyme, garlic, and allspice in one pot. The Jamaican version — called rice and peas — uses coconut milk and whole Scotch bonnet pepper for fragrance without full heat. The same combination feeds most of the Caribbean and Latin America under different names. Whatever you call it, it is one of the most complete meals you can make from a pantry.
Ingredients
- 400 glong-grain white rice
- 400 gcanned red kidney beans
- 400 mlcoconut milk
- 400 mlwater
- 1 pieceonion
- 4 piecegarlic cloves
- 2 piecethyme sprigs
- 1 pieceScotch bonnet or habanero pepper
- 1 tspallspice
- 1 tspsalt
- 1 tbspbutter or coconut oil
- 2 piecebay leaves
Method
- Rinse the rice under cold water, changing the water several times until it runs clear. This removes surface starch that makes rice sticky. Drain and set aside. Drain and rinse the canned beans.
- Melt butter in a medium heavy-bottomed pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until soft. Add the minced garlic, allspice, and thyme. Stir for 1 minute.
- Add the coconut milk, water, beans, bay leaves, and salt. Pierce the Scotch bonnet once with a knife and add it whole — this gives fragrance without the full burn. If you want heat, cut it in half. Bring to a boil.
- Add the rinsed rice, stir once to combine, and bring back to a boil. Reduce heat to the lowest possible setting, cover tightly, and cook for 18 to 20 minutes. Do not lift the lid during cooking — escaping steam causes uneven cooking.
- After 20 minutes, turn off the heat and leave the pot covered for another 5 minutes. This lets the rice finish in the remaining steam. Remove the Scotch bonnet and bay leaves.
- Fluff with a fork (not a spoon). If there is a lightly browned crust on the bottom — the pegao — that is not a mistake. Scrape it up and serve with the rest. It is the best part.
FAQ
Rice sticks for a few reasons. Too much liquid: the ratio breaks down when you add canned beans with their liquid — account for it or drain well. Once you put the lid on, keep it on. Lifting it releases steam and the rice cooks unevenly. Stirring during cooking breaks the grain structure and releases starch. After turning off the heat, leave the pot covered for 5 more minutes — the rice finishes in residual steam. Only then fluff with a fork, not a spoon.
Rate this
Keep browsing
More dishes from the Jamaican archive — picked by overlap with what you're cooking now.
Join the conversation
Comments (1)
Never lift the lid while the rice cooks for rice and beans. Each peek releases irreplaceable steam and throws off the absorption ratio. Set a timer, trust it, and walk away.