Serves: 6 people

Preparation: 12 minutes

Cooking Time:  31/2 hours

Rice and peas are a brilliant option to accompany any casserole, tagine or curry—but they are a particular favourite in Jamaican cuisine and a staple alongside curry goat dishes.


  • 1x 400ml can light coconut milk
  • 250ml water
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • Pinch of freshly ground black pepper
  • 3 fresh thyme sprigs
  • 1 garlic clove, crushed
  • 1 cup long-grain white rice (such as jasmine)
  • 1x 400g can red kidney beans, rinsed and drained


  1. Combine the first 7 ingredients in a medium saucepan over medium-high heat, and bring to a boil.
  2. Stir in rice; reduce the heat to low. Cover and cook 20 minutes, or until all the liquid is absorbed.
  3. Remove pan from heat; remove the thyme sprigs and garlic, and discard. Gently stir in the beans.
  4. Cover and let stand 5 minutes before serving