The Best Seasoned Rice and Peas You'll Ever Make (Vegan)

The Caribbean Side Dish That Steals the Show

Rice and peas is the backbone of Caribbean cooking — served at Sunday dinners, celebrations, and everything in between. It's humble, deeply comforting, and when seasoned right, completely unforgettable. The secret isn't a long ingredient list. It's the seasoning.

This recipe uses MIOSE SPICE Da Best Premium Seasoning to layer in that signature Caribbean depth — savory, herby, and warming — without hours of prep. Fully vegan, naturally gluten-free, and ready in under 45 minutes.

Why Da Best Seasoning Belongs in This Dish

MIOSE SPICE Da Best Premium Seasoning is a bold, all-purpose blend built for exactly this kind of dish — one where the seasoning needs to infuse every grain of rice and every bean. It brings garlic, herbs, and warm spice notes that complement coconut milk beautifully. Watching your sodium? The Salt-Free Da Best version delivers the same flavor without the salt.

Ingredients

• 2 cups long-grain white rice (or jasmine rice)
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (13.5 oz) full-fat coconut milk
• 1½ cups vegetable broth
• 2 tsp MIOSE SPICE Da Best Premium Seasoning
• 3 cloves garlic, minced
• 3 sprigs fresh thyme
• 1 whole scotch bonnet pepper (left whole for mild heat — do not pierce)
• 1 tbsp coconut oil
• Salt to taste

Step-by-Step Instructions

1. Sauté the aromatics. In a medium saucepan, heat coconut oil over medium heat. Add garlic and cook 1–2 minutes until fragrant.
2. Add liquids and seasoning. Pour in coconut milk and vegetable broth. Add Da Best seasoning, thyme sprigs, and the whole scotch bonnet. Stir and bring to a gentle boil.
3. Add beans and rice. Stir in kidney beans and rice. Return to a boil, then reduce heat to low.
4. Cover and cook. Cover tightly and cook on low for 20–25 minutes until rice is tender and liquid is absorbed. Do not lift the lid during cooking.
5. Rest and fluff. Remove from heat and let rest, covered, for 5 minutes. Remove thyme sprigs and scotch bonnet. Fluff with a fork and serve.

Tips & Variations

• Brown rice: Use brown rice for a nuttier flavor — increase liquid by ½ cup and cooking time to 40–45 minutes.
• More heat: Pierce the scotch bonnet before adding for a spicier result, or stir in a pinch of cayenne.
• Black beans: Swap kidney beans for black beans for a slightly earthier, Cuban-inspired variation.
• Serving ideas: Pairs perfectly with jerk cauliflower steaks, crispy vegan "chicken", or grilled plantains.

Frequently Asked Questions

Why is it called "rice and peas" if it uses kidney beans?
In Caribbean cooking, "peas" traditionally refers to kidney beans or gungo peas (pigeon peas) — it's a regional naming convention that goes back generations.

Can I make this ahead of time?
Yes. Rice and peas reheats beautifully. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Add a splash of water when reheating.

Can I use light coconut milk?
You can, but full-fat coconut milk gives the rice its signature richness and slightly creamy texture. Light coconut milk will produce a less indulgent result.

Shop the Seasoning Used in This Recipe

Elevate every pot of rice and peas with MIOSE SPICE Da Best Premium Seasoning — or try the Salt-Free Da Best for the same bold Caribbean flavor with no added sodium.