Dirty Rice and Peas Recipe

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Dirty Rice and Peas (which are actually kidney beans) are the Jamaican rendition of Cajun red beans and rice. We love serving up this classic Caribbean staple with our Barramundi and Mango Sriracha Chutney—the rich beans, coconut milk, and stingingly sharp scotch bonnet pair deliciously with the meaty Asian sea bass.

Serves 4


  • 1 can red kidney beans (drained)
  • 1 cup basmati rice
  • 1 Scotch bonnet pepper (minced)
  • 1 ½ cups chicken stock
  • ½ cup coconut milk
  • ½ cup white onion (peeled and chopped)
  • 2 scallions (chopped)
  • 2 garlic cloves (chopped)
  • 2 tablespoons fresh thyme
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper


Bring the stock and coconut milk to a boil in a stock pot. Add the kidney beans, thyme, scallions, garlic, onions, Scotch bonnet, salt, pepper, and rice.

Mix to combine the ingredients. Cover and simmer until all of the liquid is absorbed and the rice is tender (about 20-25 minutes). Fluff the rice and serve with the Barramundi topped with Mango Sriracha Chutney.


Recipe submitted by Eric Leskovar.

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