Rice & Peas

A rice one pot staple



Prep time

10 minutes

Cook time

30 minutes

This dish is legendary in the Caribbean and for many it’s a key component of a traditional Sunday lunch. 


300g basmati rice
1 brown onion, diced
60g spring onion, sliced
400g tinned coconut milk
400g tinned kidney beans, strained
3 tbsps thyme leaves
3 garlic cloves, crushed
2 tbsps butter
2 tsps allspice
200ml water
salt, to taste


  1. Begin by thoroughly rinsing the rice and then place to one side – this will remove excess starch from the dish.
  2. Take a large pan, place over a medium heat, then fry the onions in the butter with a pinch of salt. Cook for 5 minutes.
  3. Add the garlic and spring onions and cook for 2 minutes.
  4. Now, add the rice, coconut milk, water, allspice, thyme, and kidney beans. 
  5. Bring to the boil, add the lid then reduce to a low heat and cook for approx 15-20 minutes then serve. 

Chef’s tips

Don’t stir the rice while it cooks as this will break up the basmati and result in a gloopy texture.


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