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Easy rice and peas in a pot with green onions.

Easy One Pot Rice and Peas

This delicious and fragrant rice and peas dish is a Caribbean-inspired classic, perfect as a side or a main course. Infused with aromatic spices, creamy coconut milk, and hearty kidney beans, it's a flavorful and satisfying meal that's easy to prepare.
5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 Servings
Author: Deborah Rainford

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

Calories: 595kcal | Carbohydrates: 72g | Protein: 15g | Fat: 29g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 23mg | Potassium: 821mg | Fiber: 9g | Sugar: 3g | Vitamin A: 437IU | Vitamin C: 32mg | Calcium: 88mg | Iron: 7mg
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