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wikiHow to Make Rice and Peas

Three Parts:Preparing the Beans, Liquid, and VegetablesCombining the Rice, Beans, and LiquidFinishing Off the DishCommunity Q&A

Rice and peas is a classic Jamaican side dish. Despite its name, though, it doesn't actually contain peas. It actually uses beans to add texture to the rice, which means it's a high protein dish that is delicious at lunch or dinner. The recipe isn't particularly difficult either, but you do have to pay careful attention when cooking the rice to ensure that it winds up firm but tender.


  • 1 19-ounce (538 g) can kidney beans, including the liquid
  • 1 14-ounce (414 ml) can coconut milk
  • 1 to 1 1/2 cups (236 to 355 ml) water (approximately)
  • 1 tablespoon (15 ml) vegetable oil
  • 2 cloves garlic, chopped
  • 1 small onion or 2 scallion stalks, chopped
  • 1 teaspoon (5 g) dried thyme
  • 1 ½ to 2 teaspoons (8.5 to 11 g) salt, to taste
  • 1 teaspoon (5 g) black pepper
  • 2 cups (400 g) white rice, rinsed and drained

Part 1
Preparing the Beans, Liquid, and Vegetables

  1. 1
    Open the kidney beans and drain the liquid. Open a 19 ounce (538 g) can of kidney beans, and drain the liquid from the beans into a measuring cup. Leave the beans in the can, and set aside.[1]
    • To drain the liquid from the beans, you can hold the top of the can that you’ve removed across the opening so only the liquid falls out when you tip it over or place a small wire strainer over the opening as you pour.
    • Use a measuring cup that is at least 4 cups (946 ml) in size, so it can hold all of the liquid that you'll need for the recipe.
    • You can use dried kidney beans for the rice and peas recipe, but you must soak them overnight in water before using them. You’ll also need to add more water to the coconut milk so you have 4 cups (946 ml) of liquid when you’re cooking the rice.
  2. 2
    Combine the bean liquid with the coconut milk and water. Add 1 14-ounce (414 ml) can of coconut milk to the liquid from the beans. Next, add approximately 1 to 1 ½ cups (236 to 355 ml) of water to the bean liquid and coconut milk in the measuring cup. You want to have a total of 4 cups (946 ml) of liquid, so add as much water as necessary.[2]
    • You can substitute coconut cream for the coconut milk if you want the finished dish to have a richer, creamier taste.
  3. 3
    Heat the oil in a pot until shimmering. In a large pot, add 1 tablespoon (15 ml) of vegetable oil. Turn the burner to medium, and allow the oil to heat until hot or it starts to shimmer. It usually takes 3 to 5 minutes.[3]
    • You can substitute canola oil for the vegetable oil if you prefer.
    • If you aren’t concerned about making a vegetarian dish, you can substitute bacon drippings for the oil to give the dish a smoky, rich flavor.[4]
  4. 4
    Add the garlic and onion, and cook until translucent. When the oil is hot, stir 2 garlic cloves that have been chopped and 1 small onion that’s been chopped into the pan. Let the garlic and onion cook on medium heat until they become translucent, which should take approximately 3 minutes.[5]
    • You can substitute 2 scallion stalks that have been chopped for the onions if you prefer.

Part 2
Combining the Rice, Beans, and Liquid

  1. 1
    Combine the liquid, beans, and thyme with the garlic and onion. Once the garlic and onion have cooked for a few minutes, add the liquid mixture, the beans, and 1 teaspoon (5 g) of dried thyme to the pot. Stir the ingredients to ensure that they’re well mixed.[6]
    • You can incorporate additional spices and seasonings to the dish to suit your tastes. For example, some recipes call for ginger, while others make use of allspice.
  2. 2
    Season with salt and pepper, and bring to a boil. When the garlic, onion, liquid, beans, and thyme are combined, mix in 1 ½ to 2 teaspoons (8.5 to 11 g) of salt according to your taste and 1 teaspoon (5 g) of black pepper. Raise the heat to medium, and bring the mixture to a boil.[7]
  3. 3
    Add the rice, and boil for another couple of minutes. After the pot reaches a boil, stir in 2 cups (400 g) of white rice that’s been rinsed and drained. Turn the heat up to high, and let the mixture boil for another 2 minutes.[8]
    • Long grain is traditionally used in the dish, but you can use medium or short grain rice if you prefer.

Part 3
Finishing Off the Dish

  1. 1
    Lower the heat, and wait for the liquid to be absorbed. Once you’ve allowed the rice mixture to boil for a couple of minutes, turn the heat to low and place a lid on the pot. Allow the mixture to cook until all of the liquid is absorbed, which typically takes between 15 and 20 minutes.[9]
    • If you don’t have a lid for your pot, you can place a baking sheet across the top or fold a piece of foil over it.
  2. 2
    Fluff with the mixture with a fork and let stand. When the rice and bean mixture has cooked long enough that the liquid has been absorbed, use a fork to fluff the rice. Next, remove the pot from the heat, place the lid back on top, and let it sit for 5 minutes.[10]
  3. 3
    Season with salt and pepper and serve. Taste the dish, and add more salt and pepper if necessary. Transfer the rice and bean mixture to a bowl, and serve alongside your favorite main course.[11]

Community Q&A

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    • Rice and peas is usually served as a side dish, but it is high in protein so it can also be a filling meal on its own.
    • While rice and peas typically isn’t garnished, you can throw some toasted cashew nuts on top of the finished dish to dress it up and add some crunch.

    Things You'll Need

    • A measuring cup
    • A large pot with a lid
    • A wooden spoon

    Article Info

    Categories: Rice and Beans

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