Rice and Peas Recipe

Among the most popular side dishes across the Caribbean is rice and legumes. Sometimes it’s called rice and beans, sometimes moros y crisitanos, arroz con habichuelas, or arroz con gandules. In Jamaica, peas are beans, and this classic side is a standard accompaniment for stewed oxtail. The flavors of rice and peas are iconic to the island’s dishes, blending coconut milk with thyme, Scotch bonnet chiles, and allspice. This dish is also substantial enough to stand on its own. —Von Diaz

Rice and Peas

Serves 6 to 8

Active time: 30 minutes 

Total time: 2 hours

Ingredients

• 1 cup dried red kidney beans, rinsed and soaked overnight
• 2 teaspoons kosher salt, plus more as needed
• 1 cup finely chopped yellow onion
• 4 garlic cloves, minced
• 2 green onions, white and green parts, finely chopped
• 4 whole allspice berries
• 6 fresh thyme sprigs
• 1 Scotch bonnet pepper, stemmed, seeded to mitigate spiciness if desired, and chopped
• 2 dried bay leaves
• 1 teaspoon grated peeled fresh ginger
• ¼ teaspoon freshly ground black pepper, plus more as needed
• 1½ cups canned full-fat coconut milk, well shaken and stirred
• 2 cups long-grain white rice

AARP (Courtesy Chronicle Books)

Directions

In a deep saucepan over medium-high, combine the beans and salt. Cover with water and bring to a boil.

Add the onion, garlic, green onions, allspice, thyme, Scotch bonnet, bay leaves, ginger, pepper, and coconut milk, and stir well to incorporate. Cover and lower the heat, then simmer for 45 minutes to 1 hour, stirring often, until the beans are tender.

Add the rice, stir well, then cover and simmer on medium-low until most of the liquid is absorbed and the rice is cooked through, 25 to 30 minutes. Do not stir while the rice is cooking, or it will become mushy. Remove from the heat and let sit for 7 to 10 minutes, covered, before serving.

Fluff the rice and peas with a fork, discarding the thyme stems, bay leaves, and allspice berries. Adjust seasoning as needed and serve hot.

Excerpted from Islas: A Celebration of Tropical Cooking — 125 Recipes from the Indian, Atlantic, and Pacific Ocean Islands by Von Diaz, Copyright © 2024. Published by Chronicle Books. Photographs © Lauren Vied Allen.