Caribbean Rice and Peas--courtesy of Food Network & Food Network Magazine
Prep Time: 40 minutes
Inactive Prep Time: ---
Cook Time: 1 hr. 15 min.
Level: Easy
Serves:4 (unless you double the rice, then it gets you another day out of it)
Ingredients:
10 ounces frozen black-eyed peas, thawed
kosher salt
2 tablespoons extra-virgin olive oil
6 ounces turkey kielbasa (or other smoked sausage,) thinly sliced
1 large bunch scallions, sliced, white, and green parts separated
2 small ribs celery, diced
6 cloves garlic, sliced (I used 2 tablespoons of minced garlic instead)
1 jalapeno, finely chopped (I used 2 tablespoons of this and just added more to mine)
2 teaspoons jerk seasoning
2 teaspoons chopped fresh thyme
2 tablespoons tomato paste
1 cup uncooked long-grain brown rice
2 bay leaves (I left this out)
4 cups stemmed and chopped collard greens (I used frozen and it was just fine)
Directions:
Combine the black-eyed peas , 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil.
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.
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.
Just before serving, add the scallion greens and fluff with a fork.
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If you had extra rice, don't forget the extra water. I found the extra water wasn't enough, so I had to keep adding more, so I would recommend stirring it and doing a taste test a few times after the water is added and starts to recede.
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