Jamaican Rice and Peas with Scotch Bonnet and Coconut Milk

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Creamy coconut milk rice cooked with kidney beans and a scotch bonnet pepper for a classic Jamaican flavor with a mild kick. This Caribbean recipe, ready in about 35 minutes, pairs long grain white rice, canned kidney beans, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200g long grain white rice
• 1 cup, drained and rinsed canned kidney beans
• 200ml coconut milk
• 250ml water
• 1 whole scotch bonnet pepper
• 3, crushed garlic cloves
• 2 sprigs fresh thyme
• 3, chopped green onions
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 200g long grain white rice under cold water until the water runs clear; set aside.
2. Step 2: In a medium pot, combine 1 cup drained canned kidney beans, 200ml coconut milk, 250ml water, 3 crushed garlic cloves, 2 sprigs fresh thyme, 3 chopped green onions, 1 1/2 tsp salt, and 1/2 tsp black pepper. Add 1 whole scotch bonnet pepper without breaking it to avoid excessive heat.
3. Step 3: Bring the mixture to a boil over medium-high heat; once boiling, add the rinsed rice, stir once, reduce heat to low, cover tightly, and cook for 18-20 minutes until the rice is tender and liquid absorbed.
4. Step 4: Remove from heat, discard the whole scotch bonnet pepper, fluff rice gently with a fork, and serve alongside your favorite Caribbean dishes.