Guyanese Rice & Peas 

“This dish doesn’t ask for attention—it commands presence, like all things passed down without apology.”

Guyanese Rice & Peas

A beloved staple in many Caribbean households, Guyanese Rice & Peas is made with coconut milk, aromatics, and red beans or pigeon peas.
It’s earthy, rich, and fragrant—cooked low and slow until the rice is perfectly tender and infused with every ounce of flavor. Served with hot pepper sauce and a lot of pride.

Ingredients

  • 1½ cups long grain white rice (parboiled or basmati)
  • 1 cup cooked red kidney beans or pigeon peas (canned or fresh)
  • 1½ cups coconut milk (fresh or canned)
  • 1 cup water or broth
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 scallion, chopped
  • 1 sprig fresh thyme
  • ½ tsp ground allspice
  • 1 small hot pepper (whole Scotch bonnet or wiri wiri, optional)
  • Salt and black pepper, to taste
  • 1 tbsp oil or butter


How The Alchemy Happens

Heat oil or butter in a deep pot. Add onion, garlic, and scallion. Sauté until soft.

Stir in thyme and allspice. Cook briefly until aromatic.

Add rice and beans. Stir to coat in the seasoning.

Pour in coconut milk and water. Add whole hot pepper if using (do not burst).

Season with salt and pepper. Bring to a simmer.

Cover and cook on low heat for 20–25 minutes, or until rice is tender and liquid absorbed.

Let sit covered for 5 minutes. Remove pepper before serving. Fluff gently with a fork.

🔙 Back to the Kitchen

“Every bite says: we endured, we adapted, and we still eat well.”