Rice and peas

Rice and peas

Category: Snack/side dish, Main meal | Serves: 6


250g (9oz) dried red peas or red kidney beans

350ml (12fl oz) homemade vegetable stock

6 spring onions, chopped

2 sprigs of fresh thyme

Freshly ground black pepper, to taste

400g (14oz) long-grain white rice

1 whole scotch bonnet pepper or 1 fresh red
  1. Put peas or beans in large bowl, cover with cold water and leave to soak overnight.
  2. Drain peas or beans, place in large, heavy-based saucepan and add enough water to cover. Bring to boil and boil rapidly for 10 minutes. Drain and discard water.
  3. Return peas or beans to pan and cover with fresh water. Bring to boil, then reduce heat, cover and simmer for about 2 hours or until tender. Drain well.
  4. Return cooked peas or beans to rinsed-out pan. Add vegetable stock, spring onions, thyme, black pepper and rice to peas/beans. Top up with water, so that there is about 2 1/2 times as much liquid as rice and peas.
  5. Place whole pepper or chilli on top and bring to boil. Reduce heat, cover and simmer for about 25-30 minutes or until all of liquid is absorbed and rice is tender. Do not stir while cooking or allow pepper or chilli to burst!
  6. Remove and discard pepper or chilli and thyme stalks. Lightly fluff up rice and peas using fork. Serve with cooked vegetables and chicken or fish if desired.

Cook’s tips

  • Add 2 crushed cloves garlic and 1 cinnamon stick with spring onions, if desired. Remove and discard cinnamon stick before serving
Rice and peas

Nutritional information

Rice and Peas