Rice and Sea Island Red Peas
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 239
- Total Fat
- 11
- Saturated Fat
- 7
- Carbohydrates
- 27
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 8
- Cholesterol
- 28
- Sodium
- 224
- Total: 9 hr 30 min (includes soaking time)
- Active: 15 min
Ingredients
1 cup dried red peas, such as Marsh Hen Mill
2 cloves garlic, minced
2 green onions, trimmed and cut in half
1 habanero or Scotch bonnet pepper
1 large sprig fresh thyme
Kosher salt
One 13.5-ounce can coconut milk
2 cups medium-grain white rice, such as Carolina Gold, rinsed
Freshly ground black pepper
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.