How do you cook rice and peas?

-1 cup (180g) long grain white rice.

-1 cup (240ml) water

-1/2 teaspoon salt

-2 tablespoons (30ml) cooking oil

-1 large chopped onion

-1/4 cup (60g) chopped green bell pepper

-1/4 cup (60g) chopped red bell pepper

-2 cloves garlic, minced

-1/2 teaspoon dried thyme

-1/2 teaspoon dried parsley

-1 (15oz) canned kidney beans or black beans, drained and rinsed

-1/2 cup (120ml) frozen peas

-1 tablespoon of cooking oil

-Salt and pepper to taste

Instructions:

1. Rinse rice in a fine mesh strainer under running water.

2. Add the rice, water and salt to a pot. Bring to boil, cover, reduce heat to low and simmer for 15 minutes. Turn off the heat, and keep the rice covered for 5 minutes. Fluff with a fork and set aside.

3. While rice is cooking, heat the oil in a large pan or skillet over medium heat.

4. Add the onion, green and red bell peppers to the pan and sauté for 5-17 minutes, or until the vegetables are softened and fragrant.

5. Add the garlic, thyme and parsley and sauté for another minute, or until fragrant.

6. Add the beans, peas, and rice to the pan. Season with salt and pepper. Stir well to combine.

7. Cover and cook for 5 minutes, or until the peas are heated through.

8. Serve immediately.

Enjoy your rice and peas!