Rice & Peas
Savour the subtle sweetness of this rajma rice cooked in Jamaican style packed with flavour and colours.
Rice & Peas Recipe by Chef Vicky Ratnani

- Indian


- 1

Cooking Time

-35-40 Mins


- Medium

Preparation Time

- 20 Mins


  • 1 cup boiled kidney beans
  • 3 to 4 spring onions
  • 3 to 4 thyme sprigs
  • ½ red chilli
  • ½ cup coconut milk
  • 1½ cup soaked rice
  • salt
  • Drained rajma water
  • Green and yellow bell peppers juliennes
  • spring onion greens
  • Sprouts


  1. 1

    Heat the pre cooked rajma beans without draining its water.
  2. 2

    Chop the spring onions and add them to the pan along with the thyme sprigs, chopped red chillies, salt, coconut milk, fresh parsley and soaked rice.
  3. 3

    Cover the lid and bring the contents to a boil on a low flame.
  4. 4

    Serve the cooked rice in a bowl and garnish with julienned bell peppers, spring onion greens and sprouts.
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About Chef

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Vicky Ratnani


Give him an ingredient and he'll wow you with his imagination. Chef Vicky Ratnani's comfort in the kitchen brings even the most mundane cooking experience to life@dinner parties take on an epic grandeur and picnic brunches become terrifically fun events.

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