Rice and Peas

  • serves 6
Christine Cushing
Christine Cushing

This recipe is my variation on Jamaican rice and peas. Usually, this dish is a combination of creamy coconut milk, gungo peas, and plenty of thyme and garlic. I added the Indian fusion by using basmati rice and adding cumin and coriander. For a cool garnish use unsweetened coconut shards – available at health food stores.

50 Ratings
Directions for: Rice and Peas


½ cup dried red beans, (or one 19 ounce can) (125 ml)

coarse salt and freshly cracked black pepper, to taste

2 Tbsp olive oil (30 ml)

½ tsp crushed toasted cumin (2 ml)

¼ tsp crushed toasted coriander seeds (1 ml)

⅒ tsp ground allspice (0.5ml)

½ tsp chopped fresh thyme (2 ml)

1/2 fresh chile pepper, chopped

1 small cooking onion, finely chopped

1 clove garlic, finely chopped

1 ½ cup basmati rice (375 ml)

2 bay leaves

½ cup coconut milk (125 ml)

2 cup chicken stock or water (500 ml)

unsweetened coconut shards, optional

fresh thyme, for garnish


1. Soak dried beans for about 4 hours. Drain beans and cover with cold water. Bring to a boil and simmer for 40 to 45 minutes, or until tender. Season with salt and pepper. Drain and set aside. If using canned beans, go right to next step of recipe.

2. Meanwhile, in a medium pot, heat olive oil on high. Add spices and chile pepper and sauté for several minutes. Add onion and garlic and sauté for 3 to 4 minutes, or until soft and golden. Add rice and bay leaves and toss for 2 minutes until rice is completely coated in oil. Add coconut milk, stock or water, salt and pepper. Bring to a boil and reduce heat to low. Cover and simmer for 14 minutes. Do not remove lid. Remove from heat and let stand for at least 5 minutes. Just before serving, toss in cooked beans and garnish with coconut shards and fresh thyme.

See more: Hot and Spicy, Caribbean, Lunch, Beans, Main, Dinner, Rice/Grain, Vegetables


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