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Creamy Caribbean Rice and Peas Recipe Easy Homemade Coconut Flavor

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A comforting and creamy Caribbean rice and peas dish made with full-fat coconut milk, kidney beans, and aromatic herbs, perfect for a quick and flavorful meal.

Ingredients

Scale
  • 1 ½ cups (285g) long-grain white rice (Carolina or Jasmine preferred)
  • 1 can (15 oz / 425g) canned kidney beans, drained and rinsed
  • 1 can (13.5 oz / 400ml) full-fat coconut milk (e.g., Goya or Native Forest)
  • 3 stalks scallions (green onions), chopped
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • 2 garlic cloves, minced
  • 1 small whole Scotch bonnet pepper
  • 1 ½ cups (360ml) water
  • Salt to taste (start with 1 teaspoon)
  • Black pepper to taste (start with ½ teaspoon)
  • 1 tablespoon vegetable oil (mild-flavored like canola)

Instructions

  1. Chop the scallions finely, mince the garlic cloves, and strip the fresh thyme leaves from their stems. Set aside.
  2. Drain and rinse the canned kidney beans under cold water to remove excess sodium and canning liquid. Set aside.
  3. Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the garlic and scallions, cooking about 2 minutes until fragrant but not browned. Stir frequently to avoid burning.
  4. Add 1 ½ cups (285g) of long-grain white rice to the pan and stir well to coat with the oil and aromatics. Add the thyme and whole Scotch bonnet pepper. Stir for another minute to blend flavors.
  5. Pour in 1 can (13.5 oz / 400ml) of full-fat coconut milk along with 1 ½ cups (360ml) of water. Add salt and black pepper to taste. Stir to combine everything evenly.
  6. Gently fold in the rinsed kidney beans. Bring the mixture to a gentle boil, then reduce the heat to low. Cover tightly with the lid and let it simmer for about 18-20 minutes. Avoid uncovering too often.
  7. After 20 minutes, remove the lid carefully. The rice should be tender and creamy, with most liquid absorbed. If still wet, cover and cook another 3-5 minutes on low. Remove the Scotch bonnet pepper. Fluff the rice gently with a fork.
  8. Taste and adjust seasoning if needed.
  9. Let the rice rest covered for 5 minutes off the heat to set the texture. Serve warm.

Notes

Use full-fat coconut milk for best creamy texture. Rinse rice to remove excess starch for fluffiness. Simmer on low heat to avoid burning and ensure flavors meld. Remove Scotch bonnet pepper before serving to control spice level. Can add a splash of soy sauce or lime juice before serving for extra depth. For gluten-free, check canned ingredients for additives. Substitute pigeon peas or black-eyed peas for variety. Brown rice can be used but requires longer cooking time.

Nutrition

Keywords: Caribbean rice and peas, creamy rice and peas, coconut rice, kidney beans recipe, easy Caribbean recipe, vegan rice dish, gluten-free rice recipe

Find it online: https://yumnode.com/creamy-caribbean-rice-and-peas-recipe-easy-homemade-coconut-flavor/