Dinner Tonight: Senegalese Rice and Peas

Name: Dinner Tonight: Senegalese Rice and Peas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters dried black-eyed peas; 118 milliliters red palm oil or canola oil; 2 Tbsps fish sauce; 1 habanero pepper, or to taste; 1 onion; 237 milliliters Djola red rice, or subsitute long grain rice; 4 servings salt to taste

One serving contains 476 calories, 7g of protein, and 29g of fat. This recipe serves 4. This recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. A mixture of subsitute rice, habanero pepper, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

In a large bowl, cover peas with warm water and let stand twenty minutes, then drain.

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Water

Peas

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Bowl

Place the soaked peas in a food processor and pulse a few times, just enough to loosen the skins. Cover with cold water and the skins should float to the top.

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Water

Peas

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Food Processor

Pour them away and discard.

Transfer peas to large saucepan and cover with 1 quart of water. Bring to a boil then simmer until tender, about 30 minutes.

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Water

Peas

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Sauce Pan

Add rice to the pot and continue simmering, covered, for 15 minutes.

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Rice

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Pot

In the meantime, combine the onion, pepper, and fish sauce in a blender and blend into a puree. Stir mixture into the pot and simmer until the rice is tender, adding more water if necessary. Stir in the oil and serve.

Ingredients you will need

Fish Sauce