Matty Matheson’s Rice and Peas Recipe: Caribbean-Style Coconut Infusion

There’s a reason Caribbean rice and peas have stood the test of time—this dish delivers bold, comforting flavors with minimal effort. I’ve adapted Matty Matheson’s approach to bring that authentic island taste to your kitchen.

The secret lies in the coconut milk and kidney beans, which create a creamy, fragrant base. Aromatic thyme, scallions, and garlic build layers of flavor that make this more than just a simple side.

What you’ll get is tender rice infused with coconut richness, studded with beans that soak up every bit of seasoning. The texture is light yet satisfying, perfect alongside grilled meats or as a standalone meal.

It’s a one-pot dish that comes together in under an hour, with most of that time hands-off. Here’s how to make it right.

Ingredients for Matty Matheson Rice and Peas

Simple ingredients for a dish packed with island flavor. Nothing hard to find here.

The coconut milk is non-negotiable here—Goya or Thai Kitchen full-fat cans give you that rich, creamy base the dish needs. I grab mine at Whole Foods or any standard supermarket. Kidney beans should be red for authenticity, but pinto beans work in a pinch. The thyme? Fresh sprigs are ideal (look for bright green, not woody stems). If you’re using dried, go for McCormick or Badia brands.

No scallions? Green onions are the same thing—just use the whole bunch. Skip the Scotch bonnet if you can’t handle heat (or sub with half a jalapeño). Chicken stock can be swapped for vegetable stock to keep it vegetarian. The allspice is crucial—if your jar’s empty, Penzeys sells it in bulk. Rice-wise, any long-grain works, but avoid instant or minute rice.

This actually tastes better the next day once the flavors meld. Stores in the fridge for 4-5 days. Freeze leftovers for up to 3 months—just reheat with a splash of water or coconut milk to bring it back to life.

Step-by-Step Instructions for Caribbean-Style Coconut Rice and Peas

Here’s the method I use to get that authentic island flavor every single time.

Step 1: Sauté Aromatics in Oil

Heat the 2 tbsp Vegetable Oil in a large pot over medium heat. Add the whites of the 4 whole Scallions, the 4 cloves Garlic Cloves, and the minced 0.5 whole Scotch Bonnet Pepper (if using). Sauté for 2-3 minutes until fragrant and the scallions soften.

This base builds the foundation of flavor for your rice. You’ll notice the aroma change when the garlic starts to toast—that’s your signal to move quickly to the next step. Stir constantly to prevent burning.

Step 2: Toast Rice and Spices

Add the rinsed 2 cups Long-Grain White Rice, 0.5 tsp Ground Allspice, leaves from the 6 sprigs Fresh Thyme, 1 tsp Salt, and 0.5 tsp Black Pepper to the pot. Stir to coat the rice in the oil and aromatics, then toast for 2 minutes until the rice turns slightly translucent at the edges.

Toasting the rice enhances its nutty flavor and prevents it from turning mushy. If using 0.5 tsp Dried Thyme instead of fresh, add it here. The rice should glisten but not brown—watch it closely.

Step 3: Add Liquids and Beans

Pour in the 1 can Coconut Milk and 2 cups Chicken Stock, then stir to combine. Add the drained and rinsed 1 can Red Kidney Beans. Increase the heat to high and bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes. Resist the urge to stir—the steam trapped under the lid is what cooks the rice evenly. You’ll see the liquid reduce and bubbles form at the edges.

Step 4: Steam and Finish

After 20 minutes, turn off the heat and let the rice sit, covered, for an additional 10 minutes. This steaming step ensures the rice absorbs all the liquid and becomes fluffy. The grains should be tender with no bite, and the liquid should be fully absorbed.

Fluff the rice gently with a fork, then fold in the scallion greens. Taste and adjust seasoning with more salt if needed. The coconut milk should give it a rich, creamy texture, while the allspice and thyme provide that signature Caribbean warmth.

Regional Styles of This Dish

Jamaican Classic

In Jamaica, this dish is traditionally cooked with kidney beans, coconut milk, and scallions, often served alongside jerk chicken or curry goat. The rice is usually long-grain, and the dish gets its signature flavor from fresh thyme and allspice. 🌿

Trinidadian Twist

Trinidad adds a unique touch by using pigeon peas instead of kidney beans and incorporates green seasoning—a blend of herbs like cilantro, chives, and parsley. The rice is often cooked in coconut water for a lighter, fresher taste.

Bahamian Style

In the Bahamas, you’ll find this dish made with black-eyed peas and sometimes salt pork for added richness. The rice is cooked in a mix of coconut milk and water, giving it a slightly less creamy texture than the Jamaican version.

Barbadian Variation

Barbados keeps it simple but flavorful, often using pigeon peas and bacon for a smoky depth. The dish is seasoned with mustard and Worcestershire sauce, which adds a tangy kick. 🔥

Puerto Rican Adaptation

Puerto Rico’s version, called arroz con habichuelas, often uses pink or red beans and includes sofrito—a mix of peppers, onions, and garlic. The rice is typically cooked in tomato sauce along with coconut milk for a richer, more complex flavor.

Frequently Asked Questions