Easy One Pot Rice and Peas
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This Caribbean-inspired rice and peas recipe combines coconut milk, kidney beans, and spices for a flavourful meal. Perfect as a side or main dish, it's quick to prepare and sure to become a favourite.
You'll also love my prawn rice and one-pot Mexican rice.
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⭐️ Why this recipe works
- Flavourful Base: The combination of coconut milk, ginger, and thyme creates a rich, aromatic base that infuses the rice with authentic Caribbean flavours.
- Versatile Spice Blend: Using Cajun spice and chicken seasoning adds depth and a slight heat, enhancing the dish's overall taste.
- Nutritious Ingredients: Kidney beans provide a good source of protein and fiber, making this dish hearty and healthy.
- Perfect Side Dish: Rice and peas complement a variety of main dishes, from jerk chicken to grilled fish, making it a versatile addition to any meal.
🧾 Ingredients overview
- Olive Oil: Provides a base for sautéing and adds a mild flavor.
- Onion: Adds sweetness and depth to the dish.
- Garlic: Enhances the overall flavor with its pungent aroma.
- Red Chilli: Introduces a hint of heat, adjustable to taste.
- Cajun Spice: Adds complexity and a touch of smokiness.
- Chicken Seasoning: Enhances the savoury aspect of the dish.
- Ginger: Contributes a warm, zesty flavour.
- Thyme: Infuses the dish with earthy, aromatic notes.
- Red Kidney Beans: Adds protein and a creamy texture.
- Vegetable Stock Cube: Boosts the umami and savoury profile.
- Coconut Milk: Provides a creamy, rich texture and a subtle sweetness.
- Basmati Rice: Offers a light, fluffy texture that absorbs the flavours well.
- Green Onions: Adds a fresh, crisp finish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
One Pot Rice and Peas recipe step-by-step
- Heat the Oil: In a cast-iron casserole pan (or regular saucepan), heat the olive oil over medium heat until it shimmers, about 3 minutes.
- Sauté Aromatics: Add the onion, garlic, and ginger to the hot oil. Sauté until softened and fragrant, then stir in the red chilli.
- Add Spices: Stir in the thyme leaves, Cajun spice, and chicken seasoning, ensuring the onions are well coated with the spices.
- Add Liquids and Beans: Pour in the coconut milk and vegetable stock. Bring the mixture to a boil.
- Cook the Rice and Beans: Stir in the rinsed rice and kidney beans. Return to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes, or until the rice is tender and the liquid has been absorbed.
- Rest and Serve: Remove from heat and let stand for 10 minutes. Fluff the rice with a fork, scatter the sliced green onions on top, and serve.
📖 Variations
- Beans: Use black beans or pigeon peas instead of red kidney beans.
- Rice: Substitute basmati rice with jasmine rice or long-grain rice.
- Spices: Replace Cajun spice with jerk seasoning for a more traditional Jamaican flavour.
- Protein: Add cooked chicken or shrimp for a complete one-pot meal.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Soak Beans Overnight: If using dried kidney beans, soak them overnight to reduce cooking time and improve texture.
- Infuse More Flavour: Add a bay leaf or a piece of smoked pork (like ham hock) during cooking to enhance the smoky flavour.
- Flavour Boost: Add a splash of lime juice or a sprinkle of grated lime zest before serving to brighten the flavors.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled rice and peas in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, sprinkle a little water over the rice and peas and microwave until heated through, or warm in a covered pan over low heat.
❓Recipe FAQ's
Yes, but note that brown rice requires a longer cooking time and more liquid. Adjust the recipe accordingly.
Yes, you can use a rice cooker. Combine all ingredients in the cooker and follow the manufacturer's instructions. Ensure the liquid ratio is correct.
You can use light coconut milk or reduce the amount of oil used in the recipe.
Looking for other rice recipes like this? Try these:
If you tried this One Pot Rice and Peas please let me know in the comments below, and please leave a star rating while you're there!
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Easy One Pot Rice and Peas
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- ½ - 1 red chili, sliced (adjust according to spice tolerance)
- ½ teaspoon Cajun spice
- 1 teaspoon chicken seasoning
- 1- inch piece ginger, grated
- 4 sprigs thyme, leaves picked
- 400 g (14 oz) tin red kidney beans, drained and rinsed
- 1 vegetable stock cube dissolved in 100 ml boiling water
- 400 ml (1 ¾ cups) tin light coconut milk
- 200 g (1 cup) basmati rice, rinsed until the water runs clear
- 3 green onions, sliced
Instructions
- Heat the Oil: In a cast-iron casserole pan (or regular saucepan), heat the olive oil over medium heat until it shimmers.
- Sauté Aromatics: Add the onion, garlic, and ginger to the hot oil. Sauté until softened and fragrant, then stir in the red chili.
- Add Spices: Stir in the thyme leaves, Cajun spice, and chicken seasoning, ensuring the onions are well coated with the spices.
- Add Liquids and Beans: Pour in the coconut milk and vegetable stock. Bring the mixture to a boil.
- Cook the Rice and Beans: Stir in the rinsed rice and kidney beans. Return to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes, or until the rice is tender and the liquid has been absorbed.
- Rest and Serve: Remove from heat and let stand for 10 minutes. Fluff the rice with a fork, scatter the sliced green onions on top, and serve.
Notes
- Adjust the amount of red chili according to your spice tolerance.
- Ensure the rice is rinsed well to remove excess starch, which helps to achieve a fluffy texture.
- If the rice is still a bit firm after 20 minutes, add a little more water and continue to cook until tender.
- This dish can be made ahead and reheated, making it convenient for meal prep.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
This is a tasty recipe. Absolutely loved it!
So sorry about that. And thank you for taking the time to leave a comment and let me know. The recipe has been updated!
Hi how much of each ingredients do you use. A whole time of coconut milk compared to 100ml of stock is quite a big ratio difference. How I presume a table spoon of each of the spices?
Hi Alan. The recipe card with all the ingredient amounts and instructions is at the bottom of the post. It will give you all the details that you need. Hope that helps. 🙂