Rice & Peas

Cooking time
Serves4 people
Rice & Peas

Inspired by the classic Jamaican dish, this sensational side cooks white basmati rice, red kidney beans and onion in an aromatic mix of coconut milk, thyme, allspice and garlic, fired up with a hot scotch bonnet chilli.


  • 2 garlic cloves
  • A few sprigs of thyme, leaves only
  • 4 spring onions
  • 1 onion
  • 400g tin of kidney beans
  • 400g coconut milk
  • 100ml boiling water
  • Sea salt
  • 1 tsp allspice
  • 1 scotch bonnet pepper (optional)
  • 200g white basmati rice

Prep: 10 mins | Cook: 25-30 mins

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1. Peel and grate the garlic. Pick the thyme leaves and roughly chop them. Trim the roots and any dry ends off the spring onions then thinly slice them. Peel and finely chop the onion.
2. Drain and rinse the kidney beans and tip them into a medium pan. Pour in the coconut milk and 100ml boiling water. Add the garlic, thyme, spring onions and onion to the pan. Season with a pinch of salt and 1 tsp allspice. Drop in the whole scotch bonnet chilli, if you're using it, and pop the pan on the hob to come to the boil.
3. When the pan is boiling, stir in the rice and let the mixture come back to the boil. Turn the heat down, cover the pan with a lid and gently simmer for 25-30 mins, till the rice is tender. When the rice is cooked, take the pan off the heat and let it sit for 5 mins, lid on, to steam. Fluff the rice with a fork before serving alongside your favourite Caribbean-inspired curry, stew, jerk-spiced meat or veg.
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