Recipe courtesy of Kardea Brown
Rice and Sea Island Red Peas
Getting reviews...
- Level: Easy
- Total: 9 hr 30 min (includes soaking time)
- Active: 15 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 239
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 8 g
- Cholesterol
- 28 mg
- Sodium
- 224 mg
Rice and peas is a dish you'll often find in cuisines across the African diaspora. This is my Low Country version, using Sea Island Red Peas and Carolina Gold rice. I add sweetness with coconut milk and a little heat from a habanero pepper. It's the perfect vehicle for my braised oxtails.
- Level: Easy
- Total: 9 hr 30 min (includes soaking time)
- Active: 15 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 239
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 8 g
- Cholesterol
- 28 mg
- Sodium
- 224 mg
Ingredients
Directions
- Rinse the peas, add them to a pot and cover with cold water by 2 to 3 inches. Let soak overnight.
- Drain the peas. Place in a medium saucepan, cover with 3 cups water and bring to a boil. Stir in the garlic, green onions, habanero, thyme and 2 teaspoons salt. Cover, reduce the heat to low and simmer until the beans are tender, 30 to 45 minutes.
- Stir in the coconut milk and return the mixture to a boil. Stir in the rice and 2 teaspoons salt. Return the mixture to a simmer. Cover and simmer on low until the liquid is absorbed, about 26 minutes. Remove the green onions, thyme sprig and habanero and fluff the rice with a fork. Season with salt and pepper.
Cook’s Note
To quick-soak the peas, cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from the heat and let stand for 1 hour. Drain.
