This is the recipe we received from Chef Martin, at the Lido Restaurant.
Have not tested it, but straight from his hand:
MARTIN’S RICE AND PEAS
½ cup minced red pepper
½ cup minced onion
2-3 cloves garlic
Sauté the above ingredients in oil until tender.
Add:
2 Tbls tomato paste
1 can Kidney beans--rinsed and drained
If using:
Brown rice: Add 1 cup of rice and 2 cups of chicken stock
White rice: Add 1 cup of rice and 1 ½ cups of chicken stock
Mix the rice, stock and veggies.
Add: ¼ - ½ tsp salt
¼ - ½ tsp cayenne
Bring to a boil, cover and turn down to a simmer.
After 10 minutes quickly uncover and stir the mixture from top to bottom. Recover and cook for an additional 30 minutes or until done.
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