Caribbean Rhythms’ Rice and Peas with Coconut Milk

Name: Caribbean Rhythms’ Rice and Peas with Coconut Milk
Cuisine: American, Latin American, Caribbean
Ingredients: 1 can coconut milk; 2 cups white rice (rinsed and drained); 1 can red kidney beans (reserve liquid); 1 2/3 cup water; 4 crushed cloves garlic; 1 cup of chopped onion; 1 cup of chopped green pepper; 1/2 cup chopped scallions; 1 sprig of thyme or one tbsp of dried thyme; 1/4 cup fresh chopped sage or 1 tbsp dried sage; 1 Bay leaf; Salt to taste; 1 tsp pepper

3 steps

Updated at: Thu, 12 Mar 2026 14:21:42 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per recipe

Calories2709.3 kcal (135%)

Total Fat85.6 g (122%)

Carbs428 g (165%)

Sugars26.4 g (29%)

Protein70 g (140%)

Sodium1772 mg (89%)

Fiber40.1 g (143%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1can coconut milk

2 cupswhite rice

rinsed and drained

1can red kidney beans

reserve liquid

1 ⅔ cupwater

4 clovesgarlic

crushed

1 cuponion

chopped

1 cupgreen pepper

chopped

½ cupscallions

chopped

1 sprigthyme

or one tbsp of dried thyme

¼ cupsage

fresh chopped, or 1 tbsp dried sage

1bay leaf

salt

to taste

1 tsppepper

Instructions

Step 1

Drain the liquid from the can of beans into a measuring cup, then add the can of coconut milk and 1 2/3 cup pf water to make 4 cups of liquid.

Step 2

In a large pot saute garlic, onion, bay leaf, sage, and thyme. Add the beans followed by the liquid blend. Salt and pepper and bring to a boil.

Step 3

Immediately add the rice and green pepper. Boil on high for 2 minutes. Turn heat to low and cook covered until all water is absorbed, about 15-20 minutes. When done, add the scallions.