Weeknight Rice + Peas

This recipe is what I would like to think of as a millennial version of rice and peas. Traditionally you would be soaking kidney beans and cooking them longer, but as millennials we like to have delicious food on the fly. This recipe uses canned kidney beans which cuts the cook and preparation time significantly. Although it’s short on cooking time, it is full of flavor. You can pair this with a meat and a nice side salad or a green vegetable. As always let me know how it turns out and enjoy!

Glam Kitchen Tips

  • Make sure you are using a pot that has a tight lid-the key to fluffy rice is the steam being trapped inside
  • Never remove the lid from your rice until it’s done cooking

Serves 4-6


◦ 2 cups parboiled rice

◦ 1 can of coconut milk (13.5 ounce


◦ 1 can dark red kidney beans (15.5

ounce can )

◦ 1.5 cups water

◦ 2 sprigs green onion, finely chopped

◦ Adobo all purpose seasoning

◦ Ground Black pepper

◦ Garlic powder

◦ Onion powder

◦ Dried thyme

◦ 2 tablespoon garlic, minced

◦ 1 tablespoon granulated white sugar

◦ 2 tablespoon unsalted butter


  1. Add coconut milk, beans (with liquid from the can), water, green onion, garlic, and butter to a large pot and bring to a boil
  2. Lightly season with all purpose seasoning, Black pepper, garlic powder, onion powder, dried thyme, then add sugar and mix well
  3. Allow beans to cook for 15 minutes uncovered, stirring every 5 minutes
  4. Stir in rice and place lid on thepot-allow it to cook for 25-30 minutes
  5. Remove from heat and let it sit for 5-10 minutes
  6. Fluff the rice and serve!

22 thoughts on “Weeknight Rice + Peas

  1. I tried this recipe yesterday and loved it!!
    Do you eat tofu, if so do you have a recipe for jerk tofu??

  2. Unfortunately, I cannot have coconut milk…do you know of a substitute.


  3. Nadine you can just use heavy cream, you’ll get the same texture but the coconut flavor will be missing so add extra seasonings.

  4. Forgive my ignorance, but what exactly is parboiled rice and how does it differ from regular white rice?

  5. Hi, no worries … Parboiled rice (also called converted rice and easy-cook rice) is rice that has been partially boiled in the husk. … Parboiling drives nutrients, especially thiamin, from the bran to the endosperm, hence parboiled white rice is mostly nutritionally similar to brown rice.

  6. One week on from trying the garlic lemon pepper chicken for the first time, have done it again with your rice and peas. Absolutely amazing again! You rock 😊

  7. I prefer parboiled with rice and peas because it holds up better. You could experiment with jasmine though, that’s one of my fave rice

  8. I tried this rice, not sure what I did wrong. But it did not work out for me. The flavors were delicious but it was so soft and mushy. But the Turkey wings were a slam dunk

  9. I’m sorry to hear that . Usually if rice is mushy it means it was too much water added , did you measure the water against the rice ? Also did you leave the lid on the whole cook time ? And I’m happy to hear the turkey wings were a slam dunk ❤️

  10. No. Half way through I realized I had to keep the lid on. Will try again.

  11. Hello! The rice needs to simmer correct and it needs to be covered?

  12. I don’t have parboiled rice. Can I use regular white rice?

  13. When you stir in the rice and place the lid on, at what temp do you cook the rice at for the 25-30min?

  14. I have an electric stove so my medium isn’t as hot as a gas stove medium so just be careful depending on your stove

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