Hot Kitchen Ask a Chef with Chef Julius Jackson | 03 Peas & Rice

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk reduces calories while maintaining creaminess.

pigeon peas

🥗Healthier: black-eyed peas

💰Cheaper: canned beans

Canned beans are more accessible and cost-effective.

Heat olive oil in a pan over medium-high heat.

Chop onions, peppers, garlic, thyme, and bay leaf into small pieces.

Add chopped vegetables to the hot oil and sauté until onions are translucent.

Season with a little salt and pepper while sautéing.

Add about 1 tablespoon of chicken base to the vegetables and mix well.

Stir in 1.5 cups of long grain white rice into the vegetable mixture.

Add 1.5 tablespoons of tomato sauce and mix it in.

Add anato, turmeric, and saffron seasoning to give the rice a yellow color and mix well.

Pour in 3 cups of water and bring to a boil.

Add 0.5 cups of pigeon peas and stir gently.

Cover the pot and bring the mixture to a boil, then reduce heat to a simmer.

Let the rice cook for 5 to 10 minutes until done, checking for a nice simmer.

Add 5 dabs of house of tempo hot sauce for spice.

Turn off the heat and check that the rice is loose and not sticky.

Cooking Techniques

Equipment Needed

Spice Level: