Delicious Coconut Rice & Black-eyed Peas Recipe скачать в хорошем качестве

Delicious Coconut Rice & Black-eyed Peas Recipe

Rice and peas dishes are common across the Caribbean and are often enjoyed with grilled, stewed or baked meats. This version features canned black-eyed peas and basmati rice which reduces the prep and cook time but still produces a delicious and flavourful dish. Hope you give it a try! Makes around 4-6 servings Ingredients ½ tbsp olive oil and ½ tbsp butter 1/3 cup diced onion 1/3 cup finely chopped cilantro stems 1 large pimento pepper finely chopped (or substitute 1 small jalapeño pepper) 1 tbsp grated garlic 1 15.5 oz. can black eyed peas drained and rinsed 1 cup washed and drained long grain basmati rice 1 cup coconut milk 1 cup chicken stock/ vegetable stock 1/4 cup chopped cilantro leaves 1 tsp salt (to taste) ½ tsp black pepper ¼ tsp paprika Directions 1. In a saucepan on medium high heat, heat the olive oil and butter. Once hot add the onion, pimento, garlic and cilantro stems and sauté until soft, about 3-4 minutes. 2. Add the beans, paprika, black pepper and rice and stir to coat. Allow rice to toast for a few minutes. 3. Add the chicken stock and the coconut milk. Give the rice a good stir and bring to a gentle boil. Once the rice begins to boil, cover the pan, reduce the heat to low, and allow to gently simmer for about 15-20 minutes, until the rice is cooked and all the liquid has evaporated. Turn off the heat. 4. Fluff rice and stir in the cilantro. Taste and adjust salt as needed.