Coconutty Rice & Peas

Name: Coconutty Rice & Peas
Prep time: 15 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 1 lb. black-eyed peas, picked over; 1 tbsp. vegetable oil; 1 medium onion, finely chopped; 1 small carrot, finely chopped; 3 bay leaves; 1 can (14 oz.) coconut milk, shaken; 1 c. long-grain white rice, rinsed

By The Good Housekeeping Test KitchenPublished: Jan 7, 2017

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Mike Garten

Yields:

Prep Time:

15 mins

Total Time:

1 hr 20 mins

Cook up a batch of this cozy rice and black-eyed peas dish to serve with our Spicy Jerk Drumsticks.

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Ingredients

1 lb.
black-eyed peas, picked over
1 Tbsp.
vegetable oil
1
medium onion, finely chopped
1
small carrot, finely chopped
3
bay leaves
1
can (14 oz.) coconut milk, shaken
1 cup
long-grain white rice, rinsed

Directions

1. Step 1In large bowl or pot, combine peas and enough cold water to cover by 2 inches; cover and let stand overnight at room temperature. Drain and rinse peas.
2. Step 2In 6- to 7-quart saucepot, heat oil on medium. Add onion and carrot; cook 5 minutes of until golden, stirring often. Add drained peas, 5 cups cold water and bay leaves. Partially cover; heat to boiling on high. Reduce heat; simmer 30 to 35 minutes or until peas are almost tender.
3. Step 3Stir in coconut milk, rice and 1 1/2 teaspoon salt. Heat to boiling on high. Cover and reduce heat; simmer 30 minutes. Remove from heat. Let stand 5 minutes. Discard bay leaves before serving.

Nutrition Information (per serving): About 395 calories, 15 g protein, 56 g carbs, 13 g fat (10 g saturated fat), 11 g fiber, 385 mg sodium.

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