CaribbeanMedium · Hot
Coconut Rice and Peas (Island Style)
Smoky, aromatic coconut rice studded with tender beans and warmed with allspice and thyme. A staple side that brings island vibes to any table.
Prep
45 min
Cook
25 min
Rest
5 min
Total
1h 15m
Method
Soak and Prep
1
Dice the yellow onion finely. Mince the garlic. Grate the ginger. Set aside.
Build the Aromatics
Cook the Rice and Peas
3
Add 2 cups of coconut milk and 1 cup of water to the pot with the soaked beans and rice. Bring to a boil, then cover tightly and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Alternatively, pressure cook beans separately at 250°F for 15 minutes before adding to rice.
Finish and Serve
4
Serve warm as a side dish or with grilled protein, garnished with extra thyme if desired.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -2
Calories
627
per serving
Calorie-dense · 627 kcalSource of protein · 20gSource of fibre · 12gLow sugar · 3g
Protein
20g
Carbs
116g
Fat
9g
Sat. fat
8g
Fiber
12g
Sugar
3g
Sodium
685mg
Gluten FreeDairy FreeHeart HealthyDiabetes FriendlyHigh ProteinHigh FiberComplex Carbs
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.5
per serving
BCarbonAEU all-round· carbon sets the grade
Water
1.2m³
Runoff
0.04g P
Jasmine Rice drives 70% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
4
Salty
1
Sour
2
Bitter
5
Spicy
Textures
FluffyTenderMoist
Aromas
HerbalSmokyNuttySpicy
Kitchen Equipment
Primary Tool
PotCounter FootprintMedium
Techniques
Safety & Storage
Storage
Refrigerate leftover rice and peas within 2 hours of cooking. Store in airtight container for up to 5 days. Reheat to 165°F before consuming.
Cross Contamination
If preparing this dish in a kitchen that also processes tree nuts, peanuts, or soy, use separate utensils and cookware to prevent cross-contact for sensitive individuals.
Handling
Wear gloves when handling large quantities of cayenne and scotch bonnet peppers to prevent capsaicin burns on skin.
Cooking Temperature
Ensure the rice reaches an internal temperature of at least 145°F when cooked. The dish should steam and bubble thoroughly during cooking.
Dried black beans must be boiled at 212°F (100°C) for at least 10 minutes before incorporating into the rice to destroy harmful lectins and toxins. Steaming alone to 145°F is insufficient for bean safety.
Allergen Warning
While coconut is not a top-14 allergen, individuals with severe tree nut allergies may have cross-reactivity. Consult healthcare provider if concerned.
High Risk Population
Reheat all leftovers to steaming hot for pregnant individuals, young children, elderly, or immunocompromised persons.
Pro Tips
Technique
Resist the urge to lift that lid while the rice is cooking, my friend. I learned this the hard way from my grandmother's wooden spoon to my knuckles. Steam is your friend here—let it work its magic for that fluffy, aromatic result we want.
Substitution
If you can't find black beans, kidney beans or even pigeon peas (goongoo) work beautifully—it's what many of us use back home on the islands. And if coconut milk is scarce, full-fat canned coconut cream stretched with a bit of water still gives you that rich, tropical backbone.
From the chef
Coconut rice and peas is not a side dish — it is the foundation. Jasmine rice soaked in coconut milk, black beans tucked in with allspice and thyme, a pinch of cayenne in the broth so every grain carries a little warmth. The technique is simple but the rules are real: lid stays on, heat stays low, and you trust the steam to do its work. Get it right and the rice comes out fluffy and fragrant, each grain separate, the beans tender without turning soft. This is the dish that makes the whole table make sense.
TagsCoconutAromaticOne PotBeansCaribbeanAromaticsThymeAllspice
Source: generated · June 10, 2026