• 2 tablespoons oil (olive or vegetable)
  • 1 large onion, peeled and finely chopped
  • 3 spring onions, trimmed and finely chopped
  • 4 sprigs fresh thyme
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground pimento or paprika
  • 1kg long grain rice, washed and drained several times until the water runs clear
  • 400g Dunn's River red kidney beans (gungo peas or blackeye beans would also work well)
  • 400ml Dunn's River coconut milk
  • 1 large Scotch Bonnet chilli, left whole
  • 1 tablespoon salt
  • 500ml water


  1. 1

    Heat the oil in a deep-bottomed pan and sweat off the onions, spring onions, thyme, black pepper and ground pimento, stirring for 2 minutes on a medium heat.

  2. 2

    Add your washed and drained rice to the pot and stir well until all the rice becomes covered with the flavoured oil. Continue to stir and cook on a medium heat for 2-3 minutes.

  3. 3

    Add all the remaining ingredients to the pot and top up with the 500ml of water. Turn the heat to high and bring to the boil for 5 minutes.

  4. 4

    Stir well, then reduce the heat to a low-medium setting, cover the pan and cook for a further 20-30 minutes, stirring half way through.

  5. 5

    Take the pan off the heat, remove lid and allow the rice and peas to cool for 5-10 minutes.

  6. 6

    Remove the Scotch Bonnet pepper and thyme stalks from the pan then, take a fork and run through the rice to fluff up before serving.

  7. 7

    Great served as an accompaniment to curried goat or jerk chicken, enjoy!

  8. 8

    Cook's tip: You can leave the Scotch Bonnet pepper in the pot if you want a really fiery version of this dish. Just burst it open and stir through the rice.

  9. 9

    *All information included in this recipe has been provided by Grace Foods UK Ltd.

Nutritional Details

Each serving provides
  • Energy 0kj 0kcal 0%
  • Fat 7.4g 11%
  • Saturates 4.3g 22%
  • Sugars 2.2g 2%
  • Salt 1.8g 30%

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