Caribbean Rice and Peas

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  • Level: Easy
  • Total: 1 hr 55 min
  • Prep: 40 min
  • Cook: 1 hr 15 min
  • Yield: 4 servings
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10 ounces frozen black-eyed peas, thawed

Kosher salt

2 tablespoons extra-virgin olive oil

6 ounces turkey kielbasa (or other smoked sausage), thinly sliced

1 large bunch scallions, sliced, white and green parts separated

2 small ribs celery, diced

6 cloves garlic, sliced

1 jalapeno, finely chopped

2 teaspoons jerk seasoning

2 teaspoons chopped fresh thyme

2 tablespoons tomato paste

1 cup uncooked long-grain brown rice

2 bay leaves

4 cups stemmed and chopped collard greens


  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. 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. 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. Just before serving, add the scallion greens and fluff with a fork.