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Island Rice & Peas

Prep Time:

10 min

Cook Time:

1 hr





About the Recipe


  • 1 onion, diced

  • 4 garlic cloves, minced

  • 3 green onions, chopped

  • 4 thyme sprigs

  • 1 scotch bonnet pepper, diced

  • 1/2 tsp coconut sugar

  • 1/2 tsp black pepper

  • 1 tsp allspice

  • red kidney beans, canned

  • 14 oz coconut milk, canned

  • 2 tsp salt

  • 1  1/2 cup brown basmati rice, rinsed well

  • 1  1/4 cup water



  1. Chop/dice garlic, onion, scallions and pepper. Set aside.


  1. Add onions, garlic, scallions, thyme, scotch bonnet pepper, sugar, black pepper, and allspice berries in a large saucepan over medium heat. Saute.

  2. Once onions are soft (about 2-3 minutes), turn the heat up to medium-high. Add in the kidney beans, rice, coconut milk and water then stir together.

  3. Bring to a boil, cover, then continue to simmer until rice is fluffy and liquid is soaked up(about 25-30 minutes). Remove from heat. Carefully discard the thyme stems and scotch bonnet pepper.

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