Ingredients for Rice Pea's From My House To Yours
- 1 lb (about 2 1/4 cups) dried pigeon peas
- 1/2 lb (about 1 1/8 cups) dried black-eyed peas
- 8 cups water
- 1 (13 1/2 ounce) can full-fat coconut milk
- Garlic Salt
- 1 medium onion, sliced
- 2 green onions, chopped
- 1 medium tomato (chopped)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- 1/2 teaspoon paprika
- 1/2 - 1 habanero (as an alternative to Scotch bonnet)
- 1 cup long grain white rice
- 1 lb (about 2 1/4 cups) dried red kidney beans
- 2 cloves garlic, minced
- 1 Scotch bonnet pepper, left whole
- 2 bay leaves
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How to Make Rice Pea's From My House To Yours
- In a medium-sized pot, combine 1 cup dry pigeon peas, 1/2 cup dry black-eyed peas, 1/2 cup dry red kidney beans, 4 cups water, 1 can (13.5 oz) full-fat coconut milk, 2 cloves minced garlic, 1/2 medium sweet onion (chopped), 1 medium tomato (chopped), 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, 1/2 teaspoon paprika, and 1/4 - 1/2 habanero pepper (finely minced, adjust to taste). Mix well and bring to a boil over medium-high heat.
- Once boiling, stir in 1 cup long-grain rice and 2 green onions (chopped).
- Reduce heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is tender and all the liquid is absorbed. Stir occasionally to prevent sticking.
- Remove from heat and let stand, covered, for 5 minutes. Fluff the rice gently with a fork before serving. Enjoy with your favorite roasted meat and gravy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
20g
Fat
53g
Carbs
28g