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Veetee Recipe

Rice and Peas

Easy4 Servings
This classic dish is great as a side to lamb and beef dishes. It has a deep flavour and aroma which will compliment your proteins perfectly.

What you need to get


  • 200g Veetee Mega Basmati, washed and drained

  • 2 tbsp Sunflower oil

  • 1 Large onion, finely sliced

  • 4 Garlic cloves, chopped finely

  • 1/2 Tin red kidney beans, drained and rinsed

  • 1 Large handful Coriander, finely chopped

  • 1 Large handful Thyme, finely chopped

  • 60g Frozen sweetcorn, defrosted

  • 200ml Coconut milk

  • 200 ml Water

  • 1 Tsp Salt & Pepper, to taste

What you need to do


  1. Mix water and Coconut milk together

  2. Heat the oil in a heavy bottomed pan and fry the onions and garlic until soft. Add the rice and fry for 2-3 minutes until shiny

  3. Add the beans, coriander leaves, salt and pepper.

  4. Pour in coconut and water mixture. Bring to a boil, reduce heat, stir the rice once and cover. Simmer for 12 minutes and leave the pan covered for a further 5 minutes for the rice to finish cooking in the steam.

  5. Fluff up the rice with a fork and serve hot, sprinkled with chopped coriander & thyme.


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Rice and Peas

Rice and Peas This classic dish is great as a side to lamb and beef dishes. It has a deep flavour and aroma which will compliment your proteins perfectly.

What you need to get


  • 200g Veetee Mega Basmati, washed and drained

  • 2 tbsp Sunflower oil

  • 1 Large onion, finely sliced

  • 4 Garlic cloves, chopped finely

  • 1/2 Tin red kidney beans, drained and rinsed

  • 1 Large handful Coriander, finely chopped

  • 1 Large handful Thyme, finely chopped

  • 60g Frozen sweetcorn, defrosted

  • 200ml Coconut milk

  • 200 ml Water

  • 1 Tsp Salt & Pepper, to taste

What you need to do


  1. Mix water and Coconut milk together

  2. Heat the oil in a heavy bottomed pan and fry the onions and garlic until soft. Add the rice and fry for 2-3 minutes until shiny

  3. Add the beans, coriander leaves, salt and pepper.

  4. Pour in coconut and water mixture. Bring to a boil, reduce heat, stir the rice once and cover. Simmer for 12 minutes and leave the pan covered for a further 5 minutes for the rice to finish cooking in the steam.

  5. Fluff up the rice with a fork and serve hot, sprinkled with chopped coriander & thyme.