Caribbean Rice and Peas
This makes a one dish meal, and is very versatile. You can use turkey kielbasa to lower the fat content, or any smoked sausage. For the greens, you can substitute your favorite...use spinach, collard, or turnip greens. This recipe is from the food network magazine.
- Ready In:
- 1hr 45mins
- 10 ounces frozen black-eyed peas, thawed
- 3 cups water
- 1 pinch kosher salt
- 2 tablespoons extra virgin olive oil
- 8 ounces smoked sausage, thinly sliced (use turkey kielbasa to cut the fat)
- 1 bunch scallion, sliced, white and green parts separated
- 2 small celery ribs, diced
- 6 garlic cloves, sliced
- 1 jalapeno, finely chopped
- 2 1⁄2 teaspoons caribbean jerk seasoning
- 2 teaspoons thyme, chopped
- 2 tablespoons tomato paste
- 1 cup basmati rice, uncooked
- 2 bay leaves
- 4 cups collard greens, stemmed and chopped
- 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 sausage 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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I love this version of rice and beans. The caribbean jerk seasoning adds really great flavor, and it's a good way to hide collards for eaters that don't particularly like them. The rice came out perfectly done; it's supposed to be a moist dish. I used about 4 oz. of tomato sauce instead of tomato paste....just didn't have the latter. I cooked it until the liquid was mostly gone and it was brick red, as described in the recipe.Reply
I love this version of rice and beans. The caribbean jerk seasoning adds really great flavor, and it's a good way to hide collards for eaters that don't particularly like them. The rice came out perfectly done; it's supposed to be a moist dish. I used about 4 oz. of tomato sauce instead of tomato paste....just didn't have the latter. I cooked it until the liquid was mostly gone and it was brick red, as described in the recipe.1Reply
Sorry, but didn't care too much for this. I won't leave stars since I think it just wasn't my taste and I did leave it on a little long, so rice was mushy. It was okay, but not good enough to make again. It was spicy enough (used Walkerswood jerk paste) but not too hot. This makes a TON--WAY more than 4 servings. DH didn't care for it, so I'm trying to forge through the leftovers, but I've eaten 5 servings; the rest will probably get thrown out.Reply
This was very good! I loved the combination of flavors, especially the addition of jerk seasoning (I used Chia's Recipe #91493). I didn't see frozen b.e.peas at my store so I used one can, rinsed and drained. I also skipped the jalapeno for DS's sake and used turkey kielbasa and a combination of fresh chard and collards. The whole family enjoyed this; it had enough flavor to keep me interested without burning poor DS and DH's mouths LOL. The only complaint I heard was that it needed more sausage; I ended up cooking the rest of the package mid-meal to keep my carnivorous boys happy. Thanks so much for posting! I know I will make this again, and I think it would probably transition nicely to the crock pot. Made for Zaar Tag.Reply