Caribbean Rice and Peas Recipe

Caribbean Rice and Peas Recipe

How To Make Caribbean Rice and Peas

Enjoy a protein-rich meal in this Caribbean rice dish made with unsweetened coconut milk and kidney beans, packed with extra punch from the jalapeno.

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes



  • 1tbspvegetable Oil
  • 1mediumonion,coarsely chopped
  • 1largejalapeno,seeded and minced
  • cupswhite rice,(10 ounces), long-grain
  • 14ozunsweetened coconut milk,(1 can)
  • cupwater
  • tspkosher salt
  • 15ozkidney beans,(1 can)
  • hot sauce,for serving


  1. In a large saucepan, heat the oil until shimmering. Add the onion and jalapeno and cook over moderate heat for about 5 minutes until barely softened. Stir in the rice.

  2. Add the coconut milk, water, and salt and bring to a boil. Stir in the beans, cover, and simmer over low heat for about 20 minutes until the liquid is absorbed and the rice is tender.

  3. Remove the saucepan from the heat and fluff the rice with a fork. Cover the saucepan with a kitchen towel and the lid and let stand for 5 minutes.

  4. Serve with hot sauce and enjoy!


  • Calories: 3423.77kcal
  • Fat: 104.06g
  • Saturated Fat: 77.02g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 14.50g
  • Polyunsaturated Fat: 5.75g
  • Carbohydrates: 509.82g
  • Fiber: 108.25g
  • Sugar: 14.87g
  • Protein: 128.99g
  • Sodium: 2989.89mg
  • Calcium: 739.75mg
  • Potassium: 7308.21mg
  • Iron: 50.61mg
  • Vitamin A: 9.45µg
  • Vitamin C: 52.00mg
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