Coconut Rice and Peas

Name: Coconut Rice and Peas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters basmati rice; 1 can black eyed peas; 237 milliliters chicken stock; 2 Tbsps freshly minced cilantro leaves; 177 milliliters coconut milk; 1 Tbsp garlic, minced; 1 Tbsp olive oil; 1 teaspoons red chili flakes; 4 servings Salt and freshly ground black pepper; 59 milliliters white wine

Coconut Rice and Peas might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 393 calories, 11g of protein, and 14g of fat per serving. This recipe serves 4. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have garlic, eyed peas, wine, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes.

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.

Ingredients you will need

Minced Garlic

Red Pepper Flakes

Olive Oil

Equipment you will use

Sauce Pan

Add the rice and stir to coat.

Ingredients you will need

Rice

Add the white wine and stir.

Ingredients you will need

White Wine

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.

Ingredients you will need

Blackeyed Peas