| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1 (1-ounce) can gungo peas or black-eyed
- 1 tablespoon vegetable or peanut oil
- 1 onion, peeled and finely chopped
- 1 red chile, seeded and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 2 cups long grain rice
- 1 (14-ounce) can coconut milk
- 2 1/2 cups chicken or vegetable broth
- 1 teaspoon chopped fresh thyme leaves
- Salt, to taste
Instructions
- Although this Caribbean staple is called Rice and Peas it is, in fact, rice and beans. Traditionally gungo peas – also called gunga peas, Congo peas, no-eye peas or, most familiarly, pigeon peas – are used but don’t make it a sticking point. I’ve often used black-eyed peas, and once or twice cranberry or kidney beans. The truth is, as the song almost has it, any bean will do.
- Drain and rinse the gungo peas, and heat the oil in a heavy based saucepan that has a lid. Fry the onion for about 5 minutes, stirring every now and again, letting it soften and brown a little. Then add the chopped chile and garlic, and give everything a good stir around. Now stir in the rice, making sure it is all slicked with oil, then pour in the coconut milk and chicken or vegetable broth and stir in the drained gungo peas. Bring to a bubble, clamp on the lid, and turn down the heat to very low and let it cook gently for 15 minutes.
- Check the rice is cooked through and the liquid is all absorbed – give the rice another 5 minutes if it needs it. Sprinkle with the freshly chopped thyme and season with salt if desired, forking it through.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 392 |
| Total Fat | 17 g |
| Saturated Fat | 13 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 602 mg |
Reviews
To all concerned, this isn’t rice and peas.
All for diversity in the meals presented as I too learn about dishes of the world, but this is cultural appropriation and a poor reflection of the authentic dish.
Incredibly good with the Homestyle Jerk Chicken! Love it
Super easy and super delicious! It’s also filling and pretty inexpensive to make. I actually doubled this recipe and made it in my dutch oven. The directions can be confusing- it’s two 15 ounce cans of black eyed peas. Also, don’t forget thyme at the end- it really makes all the difference!