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
Cuisine

- Indian

Serves

- 1

Cooking Time

-35-40 Mins

Difficulty

- Medium

Preparation Time

- 20 Mins

INGREDIENTS

  • 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

HOW TO PREPARE RICE & PEAS

  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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Vicky Ratnani

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Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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