• Serves: 10


  • 800g - brown long grain rice
  • 600g - tinned kidney beans, drained and rinsed
  • 2 - cloves garlic
  • 1 - onion, diced
  • 2 - bunch spring onions, sliced
  • 800g - coconut milk
  • ½ tsp - ground allspice
  • 4 sprigs - thyme
  • 2 - scotch bonnet chilli
  • 1 tbsp - coconut oil

Rice and peas was adopted from the Akan tribe hailing from Ghana and Ivory Coast in West Africa. Today it’s a favourite dish throughout the Caribbean and is often served with Sunday lunch, although it’s so delicious and goes with everything you’ll often it on the weekday menu too.


  • Wash the rice until the water runs clear
  • Gently sauté the garlic and onion in the coconut oil until softened
  • Stir in the rice with the beans, allspice, thyme, coconut milk and scotch bonnet
  • Top with a little water; the total amount of liquid should cover the rice 3cm above its level
  • Bring to the boil then cover with a lid, turn the heat on low and cook for 30 minutes.
  • Alternatively you could cover with foil and braise the rice in the oven for about 45 minutes at 180c
  • When the rice is soft and the liquid absorbed, it is done.
  • Serve with the sliced spring onions on top
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