Caribbean Rice and Peas

Name: Caribbean Rice and Peas
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 4
Cuisine: Central American, Caribbean
Ingredients: 2 bay leaves; 283 grams frozen black-eyed peas, thawed; 237 milliliters uncooked long-grain brown rice; 2 small ribs celery, diced; 946 milliliters stemmed and chopped collard greens; 2 teaspoons chopped fresh thyme; 6 cloves garlic, sliced; 1 jalapeno, finely chopped; 2 teaspoons jerk seasoning; 4 servings Kosher salt; 2 Tbsps extra-virgin olive oil; 1 large bunch scallions, sliced, white and green parts separated; 2 Tbsps tomato paste; 170 grams turkey kielbasa (or other smoked sausage), thinly sliced

You can never have too many main course recipes, so give Caribbean Rice and Peas a try. One portion of this dish contains roughly 19g of protein, 13g of fat, and a total of 417 calories. This gluten free and dairy free recipe serves 4. This recipe is typical of Central American cuisine. If you have bay leaves, turkey kielbasa, brown rice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 55 minutes.

Instructions

Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil.

Ingredients you will need

Water

Peas

Salt

Equipment you will use

Pot

Meanwhile, heat the olive oil in a large, deep skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the kielbasa and cook until golden, about 2 minutes.

Ingredients you will need

Kielbasa

Add the scallion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes.

Ingredients you will need

Jerk Seasoning

Vegetable

Jalapeno Pepper

Green Onions

Celery

Garlic

Salt

Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes.

Ingredients you will need

Tomato Paste

Thyme

Add the rice, bay leaves and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir.

Ingredients you will need

Bay Leaves

Peas

Rice

Equipment you will use

Frying Pan

Add the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes.

Ingredients you will need

Collard Greens