Caribbean Rice And Peas Recipe

Name: Caribbean Rice And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces frozen black-eyed peas, thawed; 3 cups water; 1 pinch kosher salt; 2 tablespoons extra virgin olive oil; 8 ounces smoked sausage, thinly sliced (use turkey kielbasa to cut the fat); 1 bunch scallion, sliced, white and green parts separated; 2 small celery ribs, diced; 6 garlic cloves, sliced; 1 jalapeno, finely chopped; 2 1/2 teaspoons caribbean jerk seasoning; 2 teaspoons thyme, chopped; 2 tablespoons tomato paste; 1 cup basmati rice, uncooked; 2 bay leaves; 4 cups collard greens, stemmed and chopped

Servings: persons

10 ounces frozen black-eyed peas, thawed
3 cups water
1 pinch kosher salt
2 tablespoons extra virgin olive oil
8 ounces smoked sausage, thinly sliced (use turkey kielbasa to cut the fat)
1 bunch scallion, sliced, white and green parts separated
2 small celery ribs, diced
6 garlic cloves, sliced
1 jalapeno, finely chopped
2 1/2 teaspoons caribbean jerk seasoning
2 teaspoons thyme, chopped
2 tablespoons tomato paste
1 cup basmati rice, uncooked
2 bay leaves
4 cups collard greens, stemmed and chopped

1
Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil.
2
Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the sausage 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.
3
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.
4
Just before serving, add the scallion greens and fluff with a fork.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 ounces frozen black-eyed peas, thawed, 3 cups water, 1 pinch kosher salt, 2 tablespoons extra virgin olive oil, and more.

Yes, Caribbean Rice And Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caribbean Rice And Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions