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Anna's tips for making the perfect rice and peas:

  • I make sure to rinse the rice before cooking to remove any excess starch. It only takes a minute, but it helps keep the grains light and fluffy rather than sticky.
  • If you do not have kidney beans to hand, black beans or even tinned chickpeas make a good substitute .
  • If you like a bit more flavour, you could add a whole Scotch bonnet chilli to the pan while the rice is cooking. Just be sure to remove it before serving if you don't want too much heat.
  • I love serving rice and peas alongside jerk chicken, curried goat or grilled fish, but it's just as delicious with simple roasted vegetables for a satisfying vegetarian meal. Leftovers also make a great base for a quick lunch bowl the next day.

Units:
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Nutrition: Per serving

  • kcal335
  • fat9g
    low
  • saturates6g
  • carbs52g
  • sugars3g
    low
  • fibre6g
    high
  • protein9g
  • salt0.04g
    low
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Method

  • step 1

    Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.

  • step 2

    Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions.

Anna Glover
Anna Glover is Good Food and olive’s Head of Video. She is a food writer, recipe developer, and creative voice known for her approachable, stylish take on home cooking. With a passion for seasonal ingredients and effortless entertaining, she shares recipes, kitchen inspiration, and everyday moments that make cooking feel both achievable and exciting. See Anna's recipes.
Anna Glover
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A star rating of 3.7 out of 5.47 ratings
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