Caribbean Rice And Peas
Total Time: 1 hr 25 mins
Preparation Time: 35 mins
Cook Time: 50 mins
Ingredients
- Servings: 4
- 10 ounces frozen black-eyed peas, thawed
- kosher salt
-
- 6 ounces turkey kielbasa, thinly sliced (or other turkey smoked sausage)
-
- 2 small celery ribs, diced
- 6 garlic cloves, 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
Recipe
- 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.
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