Coconut Rice and Peas

1. 1

   In a medium saucepan, heat oil, garlic an red pepper flakes, saute until soft, about 2 minutes.

2. 2

   Add the rice and stir to coat.

3. 3

   Add the chicken stock and coconut milk.

4. 4

   Give the rice a good stir and bring to a gentle boil.

5. 5

   Once the rice begins to boil, lower the heat and let simmer for about 20 minutes, until the rice is cooked and all the liquid has evaporated.

6. 6

   Fluff with fork and stir in the black eyed peas and the cilantro.

7. 7

   Season with salt and pepper, to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.