This recipe for rice ‘n’ peas is always a crowd pleaser. I first found the recipe by chileheads (whoever they are) on recipe source and, although it’s a bit different to any I’ve had anywhere else, it’s easily my favourite!

Please excuse the rubbish pictures, there’s too much steam and even these took a whole load of work to take!

Ingredients

1 can gungo peas (my favourite)/black eyed beans/kidney beans – or mixed, as I had to make do with today

1 scotch bonnet chilli (see note below if you don’t like it too hot)

6 cloves garlic, finely chopped

1 onion, chopped

2 tablespoons olive oil

2 cups long grain rice

1 can coconut milk

4 knorr chicken stock cubes (or vegetable stock cubes if vegetarian)

Method

If you aren’t a confident cook then make sure you’ve done all the chopping and preparation before you start cooking as you shouldn’t really take your eyes off it. Drain beans/peas and reserve the liquid (unless you are using kidney beans, don’t reserve the liquid for them as it makes the rice stick even more). Heat the oil in a big massive pot over a high heat. Add the rice, and fry until the rice turns opaque and golden brown. Be really careful to keep an eye on this and not let the rice burn, that can happen really suddenly as the rice seems to store heat. Add the chile, garlic, and onion and fry for a few more minutes. Beware the fumes and stir lots!!! Stir the gungo peas and stock cubes in with the rice. Stir the absolute minimum you can to mix everything. Combine the coconut milk with the bean liquid. Add water to make 4 cups of liquid. Add to the rice and bring to a boil. Immediately reduce the heat to simmer.

Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice.

Give everything a quick stir to try and lift anything that is stuck to the bottom of the pot. Cover the pot and simmer gently for 20 to 25 minutes or until the liquid is absorbed and the rice is tender. Allow to sit covered for another 30 minutes.

Notes