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.


gary