RCI-RC.004.0237.001
Rice and Peas I
300px| Rice and Peas Recipes
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- gungo peas¼ cup
- 1 clove
- 1 unit
- 1 unit
- 1 unit
- thyme1 unitsalt to taste
- 2 cups
- coconut milk or coconut [to make coconut milk]. cut coconut in small pieces and blend in about 3 cups water in the blender1 unitstrain through a strainer to separate the milk.
Method
1
Rinse the gungo peas thoroughly under cold water and place in a pot with 3 cups of fresh water. Bring to a boil and cook until the peas are tender but not falling apart, about 15-20 minutes.
2
While the peas cook, prepare the aromatics: mince the garlic clove, dice the green pepper, black pepper, and escallion into small pieces, keeping the escallion separate for later.
3
Prepare the coconut milk by cutting the fresh coconut into small pieces and blending with about 3 cups of water in a blender until combined. Strain through a fine strainer to separate the milk from the solids, discarding the solids.
4
Once the gungo peas are tender, add the minced garlic, diced green pepper, and black pepper to the pot. Stir and cook for 2 minutes until fragrant.
2 minutes
5
Add the coconut milk and fresh thyme to the pot, stirring well to combine. Bring the mixture back to a boil.
6
Stir in the rice, breaking up any lumps, and season with salt to taste. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer until the rice is cooked through and the liquid is absorbed, about 15-18 minutes.
16 minutes
7
Remove from heat and let the rice rest, covered, for 5 minutes to finish steaming and allow the flavors to settle.
5 minutes
8
Fluff the rice gently with a fork and stir in the chopped escallion just before serving.