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Spicy Rice with Black Eyed Peas

 Spicy Rice with Black Eyed Peas

I will set the scene: Garlicky Collard Greens, Buddha’s Coleslaw, Baked Sweet Potatoes, and Spicy Rice with Black Eyed Peas. Needless to say, we threw down.  You might be thinking, “whoa, what’s up with rice and sweet potato? Isn’t that a lot of carbs?” My answer: Not if you have a little of both…HELLO! Just to give you a visual, my plate looks like this: A large portion of greens and coleslaw (and I mean large), a small sweet potato (no butter thank you), and a small portion of rice and peas. If you are a veggie like me, don’t scrimp too much on the rice and black eyed peas. The beans give you a nice serving of protein.

 Spicy Rice with Black Eyed Peas
Garlicky Greens

 Spicy Rice with Black Eyed Peas
Buddha’s Coleslaw

If you are serving the rice to children, please skip the red pepper flakes. Basmati cooks quickly, so I make two batches (one spicy, one not) and save some for the next day. For the grown folk, rock the red pepper flakes, you will not be disappointed. The garlic and tomato paste give the rice a zesty, tangy edge that you will love. If you are hankering for a bit of meat, throw in some fried catfish or Jamaican saltfish. Whoo, I don’t know about you, but all of this food makes me want to party! 

For the Buddha’s Coleslaw and Garlicky Green recipes, the links are below icon smile Spicy Rice with Black Eyed Peas

Spicy Rice with Black Eyed Peas

1 cup basmati rice, rinsed and drained
3 tablespoons olive oil
1/2 cup black eyed peas
3/4 cup red onion, chopped
2-3 cloves garlic, minced
2 tablespoons tomato paste
1/2 teaspoon cumin
1/2 teaspoon turmeric
1 1/2 teaspoon red pepper flakes
2 1/2 cups vegetable stock
teaspoon sea salt

1. In a large saucepan, use medium heat to warm the olive oil and saute the onion for a minute. Add the garlic, stirring and cooking for another minute, then add the cumin and turmeric, and red pepper flakes. Stir for another minute to wake up the spices.
2. Drop in the tomato paste, stir quickly, making sure that it does not stick to the pan. Cook for a minute until it has a marmalade consistency. Stir in the rice, and when the tomato paste mixture is mixed with the rice, add the vegetable stock, and black eyed peas. Stir once.
3. When the rice comes to a moderate boil (lightly bubbling), bring the heat down to low, and put the top on, slightly ajar. Simmer for 20-25 minutes, or until the rice is tender. I like keeping  the cover slightly ajar so the rice doesn’t cook to quickly. Check the texture every ten minutes or so. Serve immediately. 

When reheating the leftovers, steam the rice for a fluffy texture. 

Buddha’s Coleslaw

Down Home Garlicky Greens

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