This dish is a lovely, delicious twist on beans & rice. Mild & fragrant, with subtle citrusy heat. The rice & peas are wonderful served with any Caribbean, Latin or Asian dish…especially, Virgin Island Slow-Roasted Pork & Pineapple Salsa. The rice & peas are also great as a vegetarian dish served with hot sauce. Serve this as well for good luck n New Year’s Day…a Caribbean Hoppin’ John, if you will!
Author: Lisa Newsome -adapted from Caribbean Rice & Peas from Food 52
Recipe type: rice dish
Serves: 8 servings
1 cup dried peas (blackeyed, pigeaon, or whatever pea you like)
2 cups water
¼ teaspoon hot pepper flakes
freshly ground black pepper
½ small/medium onion
1 heaping tablespoon coconut oil
2 cups jasmine rice
1 13.5-ounce can unsweetened lite coconut milk
2 cups unsweetened coconut water
juice from ½ lime
hot sauce (optional)
Soak the peas overnight.
Drain the peas & place in a saucepan with the water, hot pepper flakes, a generous shake of both kosher salt & freshly ground black pepper (a). Bring the water to a boil, reduce the heat to simmer, cover & cook until the peas are tender, about 20-30 minutes. Drain the peas through a strainer & set aside (b).
Chop the onion. Melt the coconut oil in a heavy saucepan, then add the chopped onions. Sauté the onions over medium heat until translucent, about 3-5 minutes.
Add the jasmine rice, coconut milk & coconut water to the saucepan. Bring to a boil, then reduce the heat to low & simmer until the rice has absorbed all the liquid, about 12-15 minutes.
Add the peas, lime juice & hot sauce, if desired, to the rice, tossing well to combine. Cover the rice & peas with the lid & allow to set for 5-10 minutes, or until ready to serve. You may turn off the burner at this point so the rice & peas do not stick to the pan or burn.
Serve the rice & peas with additional hot sauce, lime juice, minced cilantro & hot pepper flakes.