JamaicaI make this with red beans, thyme, and a bit of coconut milk — the Jamaican version. My favourite part is the pegao, the crispy layer that forms on the bottom of the pot if you let the rice sit without stirring for a few extra minutes after it's done. In the Caribbean that is a delicacy, not a mistake.
Rinse the rice several times until the water runs clear before cooking. It removes surface starch — that is what makes rice sticky. Seems small but the difference is immediate.
Rice and Beans
By Sergei Martynov
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.
What you'll need
Ingredients
- 400 g
See recipes with long-grain white ricelong-grain white rice
i - 400 g
See recipes with canned red kidney beanscanned red kidney beans
i - 400 ml
See recipes with coconut milkcoconut milk
i - 400 ml
- 1 piece
- 4 piece
See recipes with garlic clovesgarlic cloves
i - 2 piece
See recipes with thyme sprigsthyme sprigs
i - 1 piece
See recipes with scotch bonnet or habanero pepperScotch bonnet or habanero pepper
i - 1 tsp
See recipes with allspiceallspice
i - 1 tsp
- 1 tbsp
See recipes with butter or coconut oilbutter or coconut oil
i - 2 piece
See recipes with bay leavesbay leaves
i
How to make it
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
Frequently Asked Questions
Why does rice and beans come out sticky and clumped — how to get fluffy separate rice?
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.
Is rice and beans a complete protein — does it have all essential amino acids?
Together, yes. Rice is low in lysine, beans are low in methionine, and they fill each other's gaps. You do not need to eat them in the same meal — the body holds amino acids throughout the day. This combination feeds billions of people precisely because it works nutritionally. If you want to add more protein: a fried egg on top, a spoonful of Greek yogurt on the side, or a small piece of chicken. But as a standalone meal, rice and beans is genuinely sufficient.
What beans to use for rice and beans — red kidney, black, pink, or pigeon peas?
It depends on which tradition you follow. The Caribbean version most often uses red kidney beans or pigeon peas. Puerto Rican uses pink or red beans. Cuban uses black beans. Dominican uses red or black. For a home version without regional ambitions, any variety works. Black beans give a darker, more intense sauce. Red beans are slightly milder in colour. Texture is similar across all of them if not overcooked. Canned beans are not inferior to home-cooked ones in the final dish — just drain and rinse.
Why add coconut milk to Caribbean rice and beans — can you skip it?
Coconut milk is specifically the Jamaican version. It makes the rice creamier, slightly sweet, and richer. Without it you get a leaner, more direct-tasting rice — that is fine, just a different dish. Puerto Rican and Dominican versions are typically made without coconut milk, using a tomato and spice sauce instead. If you want the coconut version without too much richness, dilute the coconut milk with water 1 to 1. A full can gives a very creamy, almost indulgent result.
How to make rice and beans more flavourful — what is sofrito and do you need to make it yourself?
Sofrito is the base of Puerto Rican and Dominican cooking: onion, bell pepper, garlic, cilantro, and sometimes culantro, all blended into a paste. It gets fried in oil at the start and creates the characteristic Caribbean flavour. Homemade is better — easy to make in a large batch and freeze in ice cube portions for months. Store-bought (Goya) works as a shortcut but tastes less fresh. Without sofrito — just garlic, onion, oregano, and tomato paste — you still get a good dish, just a more generic one.
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