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Rice and Peas - Canned Beans

Updated: Jan 14, 2021

PREP TIME 5 minutes

COOK TIME  20-25 minutes

TOTAL TIME  30 minutes

SERVINGS 8 servings

Cooking rice and peas can be intimidating.This is a staple in many Jamaican dishes.


  • 2 cups Parboiled or Jasmine rice

  • 2-2 1/2 cups of canned red beans

  • 1 can or 400ml coconut milk

  • 1/4 onions chopped in 1/4" cubes

  • 1 garlic clove crushed

  • 3 fresh thyme sprig

  • 1/2 teaspoon of salt

  • 1 tablespoon of Butter

  • 1/4 Cup of water



  1. Wash rice and fully drain all liquids.

  2. Drain water from peas

  3. Combine all ingredients in a medium saucepan

  4. Before you start cooking the liquids should only be 1/2" above the rice. If there is more than 1/2" remove it and save it.


  1. Over medium-high heat, and bring to a boil.Stir in rice; reduce the heat to low.

  2. Cover and cook 20 minutes, or until all the liquid is absorbed.

  3. If the rice is too hard add in a little water and gently stir in the beans.

  4. Remove pan from heat; remove the thyme sprigs and garlic, and discard. 


  1. Cover and let stand 5 minutes before serving.

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