GREEN PEAS AND YELLOW RICE STEP BY STEP |RICE AND PEAS HAITIAN STYLE| GREAT FOR BEGINNERS

*Green Peas and Yellow Rice: Step by Step | Rice and Peas Haitian Style | Great for Beginners*

*Ingredients for Epis (Small Amount):*
3 different colors of bell peppers (cut into small pieces)
4 garlic cloves
1 green onion
1/2 cup of parsley
1 bonnet pepper (optional, adjust based on spice preference)
1 Maggie cube
1 Sazon package
2 tablespoons of vegetable oil

*Epis Video:*
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*Ingredients for Rice:*
1 (10 oz) frozen bag of sweet peas
3 to 4 slices of red bell pepper (optional)
4 tablespoons of oil
2 tablespoons of tomato sauce or paste
1 chicken flavor bouillon (Maggie) (can be substituted for salt)
1 teaspoon of salt
1 teaspoon of adobo
1 teaspoon of Badia complete seasoning (can be replaced with more adobo)
Thyme and parsley tied together
1 bonnet pepper (optional)
1 (13.5 oz) can of coconut milk (any brand)
2 cups of water
4 cups of jasmine rice (I used Madame Gougouss jasmine rice)
1 tablespoon of butter
1 teaspoon of black pepper (optional)

*Instructions:*

*Step 1:*
Prepare the Epis (if you don’t already have it):
1. In a blender or food processor, combine:
3 different colors of bell peppers (cut into small pieces)
4 garlic cloves
1 green onion
1/2 cup of parsley
1 bonnet pepper (if using)
1 Maggie cube
1 Sazon package
2 tablespoons of vegetable oil
2. Blend all the ingredients until smooth. Transfer the mixture to a container with a lid and refrigerate for later use.

*Step 2:*
Cut 3 to 4 slices of red bell pepper.

*Step 3:*
1. Heat a medium pot on the stove over medium-high heat (6-7).
2. Add 4 tablespoons of oil to the pot. Once the oil is hot, add 1 tablespoon of the Epis (from Step 1) and let it fry for about 2 minutes.
3. Add the sweet peas and let them fry in the Epis, then add the cut red bell peppers and 2 tablespoons of tomato sauce or paste. Cook for 1 minute.
4. Add the 10 oz bag of sweet peas and cook for an additional 2 to 3 minutes.
5. Stir in 1 chicken flavor bouillon (Maggie), 1 teaspoon of salt, 1 teaspoon of adobo, and 1 teaspoon of Badia complete seasoning.
6. Mix all the seasonings into the peas, then add the tied thyme and parsley, along with the bonnet pepper (if using). Mix well and cook for 1 to 2 minutes, scraping the bottom as you stir.
7. Pour in the can of coconut milk and let it cook for about 4 minutes.

*Step 4:*
1. Add 2 cups of water to the pot and let it cook until it begins to boil.
2. Once boiling, add the 4 cups of jasmine rice, stirring to combine. Allow the rice to cook for 4 to 5 minutes.

*Step 5:*
As the water is almost absorbed by the rice, reduce the heat to low (2-3). Add 1 tablespoon of butter and 1 teaspoon of black pepper (if using). Mix the butter into the rice until it melts.
Cover the pot with aluminum foil, then place the lid on top. Let it cook undisturbed for 30 to 45 minutes.

*Enjoy!*

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