Chef Bernie's Rice'n Peas

Recipe Serves 4

2 jalapeño green peppers for a mild version or use ½ scotch bonnet  or a few dobs of my Very Hot Sauce to heat you up!

3-4  teaspoons of fresh thyme

1 large shallot

2 cloves of garlic

235g of black eyed peas (we used tinned for this recipe)

150 g of long grain rice

200g coconut milk

½ teaspoon of turmeric 

A splash of olive oil

Salt & pepper to taste

Method

Cook the rice as per the instructions on bag 

Drain the black eyed peas

Whilst the rice is cooking slice the shallot

Crush the garlic

Chop and deseed the jalapeño

Put a splash of olive oil into a deep fry pan and fry the shallot, jalapeño & garlic so everything is nice and sizzling without burning until softened

Drain your rice when cooked

Add your cooked rice to the fry pan with the shallot etc. 

Add the coconut milk, thyme and turmeric, stir in and cook for a couple of minutes until everything is hot

Add salt & pepper to taste

Serve on its own for lunch or with Jerk Chicken for a more substantial meal

Bon Appetit