Caribbean Rice and Peas (Food Network Kitchens) |
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Prep Time: 40 Minutes Cook Time: 75 Minutes |
Ready In: 115 Minutes Servings: 4 |
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Ingredients:
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 ribs 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 |
Directions:
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 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.
5. Photograph by Antonis Achiellos
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