Caribbean Rice and Peas
photo by Debbie R.
- Ready In:
- 1hr 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 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
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 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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Reviews
-
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.
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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.
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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.
Tweaks
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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.
RECIPE SUBMITTED BY
breezermom
United States