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Rice & Peas Rainbow Bowl

Guest recipe by Happy Skin Kitchen.

Happy Skin Kitchen Rice & Peas Recipe Tropical Sun USA Rice

Serves: 4 | Prep time: 5 minutes | Cook time: 20 minutes | Difficulty: Easy | Suitability: Vegan

Who loves rice and peas?! Oh, ALL of you?! A classic Caribbean side dish, it is often eaten alongside jerk chicken, curry goat and chicken and ackee and saltfish, but it’s just as suited to a vegan stew peas or chickpea curry.
Made with Tropical Sun Easy Cook USA Rice, this version of the recipe is a breeze to cook, as the rice is steamed before it is milled, cutting the cooking time dramatically!


For the rice & peas:

200g of Tropical Sun USA Easy Cooked Rice

1 tin (400g) of Tropical Sun Organic Coconut Milk

1 bunch of spring onions - finely chopped

2 thyme sprigs

2 garlic cloves - finely chopped

1 scotch bonnet chilli

1 tsp of Tropical Sun Ground Pimento (Allspice)

1 tin of Tropical Sun Gungo Peas

Salt to taste

For the plantains:

2 plantains - final sliced

2 tbsp of Tropical Sun Coconut Oil, melted

Salt and pepper to taste

For the roasted peppers:

2 bell peppers - chopped

A drizzle of olive oil

Salt & pepper to taste

Serve with:

red cabbage finely sliced

Sliced avocado

Chopped coriander

A squeeze of lime juice

A drizzle of Tropical Sun Original Hot Pepper Sauce (optional)


  1. Preheat the oven at 200°C. Spread the plantain slices onto a baking tray covered in parchment paper. Drizzle with the coconut oil, salt and pepper. Toss the plantain so they are evenly coated. Roast in the oven for 15-20 minutes until they are soft.
  2. Add the chopped peppers to a roasting tray, drizzle with olive oil, salt and pepper and place them in the oven as well for around 20 minutes until cooked.
  3. In the meantime prepare the rice & peas. Rinse the Tropical Sun USA Easy Cooked Rice in plenty of cold water, then tip it into a large saucepan. Add the coconut milk, spring onions, thyme sprigs, garlic, the scotch bonnet chilli (whole) and ground allspice.
  4. Season with a generous pinch of salt, add 300ml cold water and set over high heat. Once the rice starts to boil, turn it down to a medium heat, cover and cook for 10 minutes. Add the Tropical Sun Gungo Peas to the rice, then cover with a lid. Leave off the heat for 5 minutes until all the liquid is absorbed and remove the whole scotch bonnet.
  5. Serve the rice & peas with the roasted peppers, plantain, sliced cabbage, avocado, chopped coriander and a drizzle of chilli sauce (optional).


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