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Caribbean Rice & Peas

I’ve recently returned from a trip to Anguilla and St. Martin. The other day when it was really cold and blustery here in Massachusetts, I longed to be back in the sunshine of the Caribbean. The closest I could come was to cook up a Caribbean influenced dish for dinner. I found this one for Rice & black eyed peas with turkey kielbasa in the premiere issue of Food Network Magazine. It was easy to make and thanks to the brown rice and collard greens, relatively healthy.  I found the end results to be full of Caribbean spice and flavor. Now, where’s my rum punch???

caribbeanrice2

Caribbean Rice & Peas (from Food Network Magazine)

  • 10 ounces frozen black-eyed peas, thawed
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 6 ounces turkey kielbasa (or other smoked sausage), thinly sliced
  • 1 large bunch scallions, sliced, white and green parts separated
  • 2 small ribes celery, diced
  • 6 cloves garlic, sliced
  • 1 jalapeno, finely chopped
  • 2 teaspoons jerk seasoning
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons tomato paste
  • 1 cup uncooked long-grain brown rice
  • 2 bay leaves
  • 4 cups stemmed and chopped collard greens (or turnip greens)
  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 kielbasa 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 are brown, about 5 minutes.
  3. 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.
  4. Add the greens; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed about 50-60 minutes; set aside for 10 minutes. Remove and discard the bay leaves.
  5. Just before serving, add the scallion greens and fluff with a fork.
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Comments on: "Caribbean Rice & Peas" (1)

  1. […] had some leftover turkey kielbasa from when I made the Caribbean Rice & Peasand searched epicurious.com for a recipe to use with the rest of it.  What I found was a dish that […]

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