• Post last modified:February 22, 2014
  • Post category:Food
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  • 3 cups of brown rice
  • 1 can of Goya kidney beans
  • 5 cloves of garlic (finely chopped)
  • 1 uncut scotch bonnet pepper (1 jalapeno pepper may be used as a substitute)
  • 3 Scallions
  • 1  can Trader Joe’s coconut milk
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)


  1. In a deep saucepan, bring 6 cups of water to boil
  2. Crush the garlic and add to water
  3. Add your coconut milk, rice, salt, black pepper and thyme to the mix.
  4. Crush the scallion (do not chop) and add this.
  5. Add the uncut scotch bonnet pepper, nb – the pepper remains uncut so as to not make the rice spicy, just give it a subtle peppery flavor.
  6. Stir occasionally.  If needed, add more boiling water.
  7.  Rice and Peas should be ready after about 40 minutes (exact cooking time will depend on the brand of rice used).

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