Photo: Coconut Rice and Peas Recipe
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1/2 teaspoon red chili flakes
- 1 cup basmati rice
- 1/4 cup white wine
- 1 cup chicken stock
- 3/4 cup coconut milk
- 1 can black eyed peas
- 2 tablespoons freshly minced cilantro leaves
- Salt and freshly ground black pepper
Directions
In a medium saucepan, heat 1 tablespoon olive oil. Once hot add the minced garlic and the chili flakes, saute until soft, about 2 minutes. Add the rice and stir to coat. Add the white wine and stir. Add the chicken stock and the coconut milk. Give the rice a good stir and bring to a gentle boil. Once the rice just begins to boil, lower the heat and allow to simmer for about 20 minutes, until the rice is cooked and all the liquid has evaporated. Fluff with a fork and stir in the black eyed peas and the cilantro. Season with salt and pepper, to taste.
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By mbonatz
Schaumburg, IL
on October 06, 2011
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I liked this! Once the liquid boiled, I cooked the rice for 10 minutes uncovered and then 10 minutes covered. I've never had basmati in a pilaf-type preparation, but it was great. It needed about 3/4 teaspoon of salt, using a low-sodium (homemade stock.
By preciosa726_9648464
Killeen, TX
on September 17, 2011
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This was the second time I made it. The first time I used black eye peas but I am not a big fan of them so the second time I used green pigeon peas and once the rice had absorbed all the liquid I put the peas in and placed a lid over the rice and turned down the heat. The peas were tender but still had a little bite to them. Turned out really good! Will do again!
By Chef #1512413
on September 01, 2011
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Rice was good with black eye peas. I only used one can and I wish I would have used two, but that is because I used 3 cups of rice instead of the one cup the recipe called for since it was for a dinner party. Also, I recommend looking at the cooking directions on the rice you purchase and use them as a guide in addition to the recipe directions for cooking the rice. Even though I put in 3 cups of rice, I only did the liquid called for in the recipe. I think this is why my rice was fluffy and had absorbed all liquid. Also, as per another review, I covered the rice while cooking which helped out with consistency of rice. It was yummy!!!
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