This is the perfect accompaniment to so many dishes – particularly Curry Goat and Jerk Chicken!

coconut rice Jamaican
Rice & Peas


  • 2 cups Coconut Milk
  • 1 1/2 cups water
  • 1 Spring Onion (Scallion) crushed
  • 1 small Onion, chopped
  • 1tbsp diced fresh Ginger
  • 2 sprigs Thyme
  • 1 can Red Kidney Beans
  • 1/2 teaspoon Salt
  • 2 1/2 cups Rice
  • 1 small Scotch Bonnet pepper


  1. Combine Coconut Milk and water in a 3 litre pot and bring to a boil.
  2. Add the spring onion, onion, thyme, Ginger, Red Kidney Beans, salt and stir well.
  3. Stir in rice and the whole Scotch Bonnet pepper; cover and bring to a boil.
  4. Lower the heat and allow the rice to steam with lid on until grains are tender
    yet soft.

Be careful in stirring to avoid bursting the pepper.