Caribbean rice and peas

The Caribbean rice with kidney beans and coconut milk, flavoured with thyme and chilli. Creamy, comforting and complete, it is a sunny plant-based dish rich in plant protein.

Preparation: 10 min  |  Cooking: 30 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 278 kcal · 9 g protein · 32 g carbohydrate · 10 g fat

Ingredients

• 250 g rice
• 1 tin of kidney beans
• 200 ml coconut milk
• 2 spring onions
• 1 tsp thyme
• 1 chilli (optional)
• 2 cloves garlic

Method

1. Fry the garlic, spring onions and thyme.
2. Add the rice, beans, coconut milk and some water.
3. Add the whole chilli (to be removed afterwards).
4. Cover and cook for 18 minutes, until the liquid is absorbed.

Nutritional benefits

Rice and kidney beans make a pairing of complementary plant proteins, rich in fibre and filling. The coconut milk adds creaminess and flavour, while the thyme and chilli add fragrance. A complete, sunny Caribbean dish that is 100% plant-based and naturally gluten-free.

Variations and substitutions

• Use traditional pigeon peas (gandules).
• Use brown rice for more fibre.
• Spicier: use a Scotch bonnet chilli.
• Serve as a side with grilled fish or chicken.

Storing and preparing ahead

Keeps for 3 days and can be reheated with a little water. Ideal for batch cooking.

💡 Good to know

Add the chilli whole (uncut) and remove it at the end of cooking: it adds flavour without making the dish too hot.

Read also

Discover more vegetarian recipes · vegan recipes · high-protein recipes · gluten-free recipes · lactose-free recipes.

The foods in this recipe: rice · kidney beans · coconut milk · spring onions · thyme.

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