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    You are in: Home / Recipes / Caribbean Rice and Peas Recipe
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    Caribbean Rice and Peas

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    35 mins

    50 mins

    JackieOhNo!'s Note:

    This hearty, low-fat dish is stocked with whole grains and lots of greens.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Just before serving, add the scallion greens and fluff with a fork.

    Ratings & Reviews:

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    Nutritional Facts for Caribbean Rice and Peas

    Serving Size: 1 (374 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 430.1
     
    Calories from Fat 90
    20%
    Total Fat 10.0 g
    15%
    Saturated Fat 3.1 g
    15%
    Cholesterol 29.4 mg
    9%
    Sodium 613.0 mg
    25%
    Total Carbohydrate 68.1 g
    22%
    Dietary Fiber 11.2 g
    44%
    Sugars 2.4 g
    9%
    Protein 20.3 g
    40%

    The following items or measurements are not included:

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