West Indian Peas and Rice
1 onion, roughly chopped
6 cloves garlic, minced
6 habanero peppers, seeded, chopped
2 ribs celery, chopped
1 can (about 14 oz) black eyed peas
2 cups rice (uncooked)
1 14 oz. can of coconut milk
2 cups water
1 bunch chopped cilantro
1 bunch green onions, chopped
1/4 teaspoon allspice
This is a spicy dish. It is still good with weaker peppers, but the habaneros are extra special.
Saute the onions in a 3 Tbsp oil for 4-5 minutes. Add garlic, celery, and peppers. Cook for 4-5 minutes. Add the allspice. Add the rice and stir to coat with the oil and juices. Cook for about 30 seconds. Add the coconut milk, water, and peas. Season with salt and pepper. Stir to mix everything, then leave alone to cook covered, on low, until the rice is done, about 14 minutes. Reseason with more salt if necessary. Stir in the cilantro and green onions. Eat.
SO HOW'D IT GO?
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