Rice & Peas (Rice with Red Kidney Beans)

Coffee and Vanilla


1 large onion (chopped finely)
2-3 tsp extra virgin olive oil
two 420g tins of red kidney beans (drained) or a little bit more than 2 cups of previously cooked red kidney beans
1 tbs died thyme or some fresh or dried springs of Jamaican thyme, stems can be discarded later
2 tsp Adobo seasoning or 1 tsp sea salt
1½ cups long grain or basmati rice
3 cups of water


non-stick pot with cover to cook rice


On the bottom of the pot fry onions on oil until golden, add also peas, seasonings, water and rice. Cook covered until rice is ready.

Serve as a side dish to any West Indian chicken, meat or fish and some salad on a side.

Serve 4-5 people.

  • Different version of “Rice & Peas” can be found here: Rice & Peas.

Your thoughts…

  1. Jamaican thyme sounds interesting. I wonder if I can find some…

  2. Hi Margot,
    I make something similar, but use fresh coriander instead of thyme.
    It’s very good.

  3. never tried kidney beans with rice.. gonna try it soon.. cant wait as this sound great..

  4. Looks great! I usually make my rice & peas with pigeon peas; your version looks yummy as well.

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