Black-Eyed Peas and Rice
December 2008-February 2009
- 2 cups water
- 2 cups coconut milk
- 1 can black-eyed peas
- 2 medium carrots, diced
- 2 stalks scallion, crushed
- 1 sprig thyme
- 2 cloves garlic, crushed
- 1/2 teaspoon cinnamon powder
- 1 teaspoon brown sugar
- 1 scotch bonnet pepper
- 2 pounds rice
- Salt, to taste
Direction
- Combine water, coconut milk, peas (with water from can), carrot, seasonings in a large pot.
- Bring to a boil.
- Add rice and salt. Cook until liquid is absorbed and rice grains are tender.
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