Rice and Peas
A simple Caribbean vegan rice dish simmered with kidney beans, coconut milk, scallions, and fresh thyme. The rice cooks tender, lightly creamy, and fragrant.
- beans
- budget-friendly
- caribbean
- coconut milk
- comfort food
- dairy-free
- dinner
- egg-free
- gluten-free
- kidney beans
- lunch
- main course
- meal prep
- nut-free
- one-pot
- pantry staples
- plant-based
- rice
- rice and peas
- scallions
- shellfish-free
- side dish
- soy-free
- stovetop
- supper
- thyme
- vegan
- vegetarian
- weeknight
- Cuisine
- Caribbean
Shopping options
Cook this recipe
- long-grain white rice-2 cups
- canned kidney beans-1 can
- canned full-fat coconut milk-1 can
- water-1 3/4 cups
- scallions-4 each
- additional water-2 tablespoons
- fresh thyme leaves-1 tablespoon
- vegetable oil-1 tablespoon
- fine sea salt-1 teaspoon
- ground black pepper-1/2 teaspoon
- ground allspice-1/4 teaspoon
Rinse the rice in a fine-mesh strainer until the water runs mostly clear, then rinse and drain the kidney beans, slice the scallions, and chop the thyme.
Use a stable cutting board and keep fingers tucked while slicing scallions.
Heat vegetable oil over medium heat in the saucepan, add scallions and thyme, and cook for 1 minute until fragrant.
Stir in coconut milk, water, salt, allspice, and black pepper, then add kidney beans and bring to a gentle simmer.
Stir in long-grain white rice, return to a gentle simmer, cover, and reduce the heat to low.
Cook undisturbed for 18 minutes, then remove from the heat and let stand, covered, for 10 minutes.
Fluff with a fork and check that the rice is tender. If the rice is still firm, sprinkle in 2 tablespoons water, cover, and cook over low heat for 3 to 5 minutes longer, then rest covered for 5 minutes. If the rice is tender but too wet, let it stand uncovered for 3 to 5 minutes before serving.
Lift the lid away from your face and hands to avoid steam burns.
Serve while hot and creamy.
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