Caribbean Rice and Peas
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 10 ounces frozen black-eyed peas, thawed
- kosher salt
- 6 ounces turkey kielbasa, thinly sliced (or other turkey smoked sausage)
- 2 small celery ribs, diced
- 6 garlic cloves, sliced
- 1 jalapeno, finely chopped
- 2 teaspoons jerk seasoning
- 2 teaspoons chopped fresh thyme
- 2 tablespoons tomato paste
- 1 cup uncooked long grain brown rice
- 2 bay leaves
- 4 cups stemmed and chopped collard greens
directions
- Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil.
- Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the kielbasa and cook until golden, about 2 minutes. Add the scallion whites, celery, garlic, jalapeno, jerk seasoning, and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes. Add the rice, bay leaves, and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir.
- 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. Remove and discard the bay leaves.
- Just before serving, add the scallion greens and fluff with a fork.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!