Rice and Peas


  • 1 ½ cups red peas (dried red kidney beans), soaked in water overnight
  • 2 cups long grain white rice ,½ cup coconut milk
  • 2 scallions, chopped, 2 cloves garlic, crushed
  • 1 large sprig of thyme
  • 1 tblsp Spur Tree Scotch Bonnet Pepper Sauce
  • Salt and black pepper to taste


  1. Boil the peas, garlic, and salt until beans are tender. Save 3 cups of liquid.
  2. Place the peas and 3 cups of liquid in the pot with the remaining ingredients (excluding rice)
  3. Bring to a boil, add the rice and simmer for 20 minutes or until all the liquid has been absorbed and the rice is sufficiently cooked.
  4. Stir and fluff the rice with a fork.


Rice and Peas