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Creamy Caribbean Coconut Rice and Peas Recipe with Scotch Bonnet Easy and Authentic

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A creamy and flavorful Caribbean rice and peas dish featuring tender kidney beans, rich coconut milk, and a gentle heat from scotch bonnet pepper. Perfect for cozy dinners and packed with authentic island flavors.

Ingredients

Scale
  • 1 cup dried kidney beans, soaked overnight
  • 1 ½ cups long grain white rice
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 whole scotch bonnet pepper, pierced
  • 2–3 fresh thyme sprigs
  • 2 garlic cloves, minced
  • 2 green onions, chopped
  • 4–5 whole allspice berries (optional)
  • Salt to taste
  • 1 to 1 ½ cups water or vegetable broth

Instructions

  1. Soak the dried kidney beans in cold water overnight (8-12 hours). Drain and rinse before cooking.
  2. Place soaked beans in a large pot and cover with about 3 cups fresh water. Bring to a boil, then reduce heat and simmer gently for 45-60 minutes until tender but not mushy. Drain and set aside.
  3. Mince garlic cloves, chop green onions, and pierce the scotch bonnet pepper carefully to control heat.
  4. In the same large pot or a clean one, combine rinsed rice, cooked kidney beans, coconut milk, water or broth, garlic, green onions, thyme sprigs, allspice berries, salt, and the pierced scotch bonnet pepper.
  5. Bring the mixture to a gentle boil over medium-high heat, stirring once to combine. Reduce heat to low, cover tightly, and simmer for 20-25 minutes.
  6. After 20 minutes, check if the rice is tender and liquid mostly absorbed. If still wet, cook a few more minutes. Avoid lifting the lid too often.
  7. Carefully remove the scotch bonnet pepper and thyme sprigs without bursting the pepper unless more heat is desired.
  8. Fluff the rice gently with a fork or wooden spoon, mixing the beans evenly. Taste and adjust salt if needed. Serve hot.

Notes

Pierce the scotch bonnet pepper carefully to control the heat level. Remove the pepper before serving to avoid overwhelming spice. Soaking beans overnight reduces cooking time and improves digestibility. Use full-fat coconut milk for best creaminess. Stir only once at the start of simmering to keep rice fluffy. Leftovers taste better after a day and can be stored refrigerated for up to 3 days.

Nutrition

Keywords: Caribbean, coconut rice and peas, scotch bonnet, kidney beans, creamy rice, authentic, easy recipe, vegan, gluten-free

Find it online: https://gleamgulp.com/creamy-caribbean-coconut-rice-and-peas-recipe-with-scotch-bonnet-easy-and-authentic/