Rice and peas is a classic Jamaican side that brings a subtle, comforting depth to any BBQ spread. At its heart, it’s long grain jasmine rice cooked gently in rich coconut milk, which lends a creamy texture and a hint of sweetness. Kidney beans add body and earthiness, while spring onions and fresh thyme provide aromatic layers that lift the dish without overpowering it. A whole Scotch bonnet pepper is added during cooking to infuse a gentle warmth and fragrance, rather than sharp heat, making it approachable and balanced.

This recipe works because it embraces simplicity and quality ingredients, letting each component speak for itself. Cooking the rice in coconut milk rather than plain water transforms it from a basic side into something more considered and satisfying. The beans offer a satisfying bite and protein, making it a versatile accompaniment to grilled meats like jerk chicken or smoky pork, as well as a solid choice for a vegetarian BBQ plate.

It’s an everyday BBQ recipe that fits Smoke & Soil’s philosophy: straightforward, clean, and rooted in good ingredients. There’s no need for fuss or complicated techniques—just a careful balance of flavours and a slow, steady cook to allow everything to come together naturally. This is the kind of dish you’ll return to time and again, as reliable as it is rewarding.