| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1/2 teaspoon red chili flakes
- 1 cup basmati rice
- 1/4 cup white wine
- 1 cup chicken stock
- 3/4 cup coconut milk
- 1 can black eyed peas
- 2 tablespoons freshly minced cilantro leaves
- Salt and freshly ground black pepper
Instructions
- In a medium saucepan, heat 1 tablespoon olive oil. Once hot add the minced garlic and the chili flakes, saute until soft, about 2 minutes. Add the rice and stir to coat. Add the white wine and stir. Add the chicken stock and the coconut milk. Give the rice a good stir and bring to a gentle boil. Once the rice just begins to boil, lower the heat and allow to simmer for about 20 minutes, until the rice is cooked and all the liquid has evaporated. Fluff with a fork and stir in the black eyed peas and the cilantro. Season with salt and pepper, to taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 409 |
| Total Fat | 14 g |
| Saturated Fat | 9 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 5 g |
| Sugar | 1 g |
| Protein | 11 g |
| Cholesterol | 2 mg |
| Sodium | 658 mg |
| Serving Size | 1 of 4 servings |
| Calories | 409 |
| Total Fat | 14 g |
| Saturated Fat | 9 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 5 g |
| Sugar | 1 g |
| Protein | 11 g |
| Cholesterol | 2 mg |
| Sodium | 658 mg |
Reviews
absolutely loved it!
I liked this! Once the liquid boiled, I cooked the rice for 10 minutes uncovered and then 10 minutes covered. I’ve never had basmati in a pilaf-type preparation, but it was great. It needed about 3/4 teaspoon of salt, using a low-sodium (homemade stock.
This was the second time I made it. The first time I used black eye peas but I am not a big fan of them so the second time I used green pigeon peas and once the rice had absorbed all the liquid I put the peas in and placed a lid over the rice and turned down the heat. The peas were tender but still had a little bite to them. Turned out really good! Will do again!
Rice was good with black eye peas. I only used one can and I wish I would have used two, but that is because I used 3 cups of rice instead of the one cup the recipe called for since it was for a dinner party. Also, I recommend looking at the cooking directions on the rice you purchase and use them as a guide in addition to the recipe directions for cooking the rice. Even though I put in 3 cups of rice, I only did the liquid called for in the recipe. I think this is why my rice was fluffy and had absorbed all liquid. Also, as per another review, I covered the rice while cooking which helped out with consistency of rice. It was yummy!!!
Made the rice, with brown rice, increasing the liqueds slightly. Due to time constraints, I heated up a can of Trader Joe’s Carribean Style Black Beans instead of adding the black eyed peas to the rice. I also made a mango salsa to go with the chicken,rice and beans. Everything was so good. I am planning to make a rice pudding with the leftover rice and mango salsa for breakfast… now, if work would stop getting in the way of playing with my food..!
If I could give this negative stars I would. It was truly disgusting. My 7 year old made a point to tell me how terrible it was and he LOVES rice. Ew ew ew ew ew.
I’ve have been looking for a good recipe for coconut rice and this one sounds great. Black eyed peas are not my favorite so I will try it with french green lentils.
I made the rice as it’s listed, except for the black-eyed peas. I’ll have to look at the reviews and see if there’s something I’d like to substitute. The substitute should give a nice presentation and variation of colors. Now I have to figure out how to make it for 32 people and make sure it turns out as good.
I was looking for a coconut rice with a subtle, spicy kick similar to something I’d had years ago. Totally delivered on the flavors. Substituted canned red beans for the black-eyed peas for an easy variation.
My husband and I loved this rice, only thing I changed was I didn’t add the black eyed peas. Just not a fan of beans and rice together, too starchy for me. Really enjoyed the coconut flavor with that spicy kick, and the cilantro…yum!! Made it two nights ago and I’m already planning to make it again tomorrow night. I like brown rice but the basmati rice really suits this recipe and helps to bring out that coconut flavor I think. That one star review was totally undeserving!