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

Ingredients:

• 2 jalapeño green peppers (mild version or use ½ scotch bonnet  or a few dobs of my Very Hot Sauce for a hotter version)
• 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:

1. Cook your rice as Per the instructions on bag
2. Drain your black eyed peas
3. Whilst the rice is cooking slice the shallot
4. Crush the garlic
5. Chop and deseed the jalapeño
6. 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
7. Drain your rice when cooked
8. Add your cooked rice  into your fry pan and stir
9. Add the coconut milk, thyme and turmeric, stir in and cook for a couple of minutes until everything is pipping hot,
10. Add salt & pepper to taste
11. Enjoy!