BAHAMIAN PEAS AND RICE

black-eyed peas

🥗Healthier: kidney beans

💰Cheaper: canned beans

Kidney beans are lower in calories and canned beans save time.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: habanero

Jalapeño offers heat with less intensity.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be homemade.

Rinse black-eyed peas under cold water and soak overnight.

Drain soaked peas and place in a pot with chicken broth.

Bring to a boil, then reduce heat and simmer until tender, about 30 minutes.

In a separate pot, heat olive oil over medium heat until shimmering.

Add chopped onion, bell pepper, and garlic; sauté until softened, about 5 minutes.

Stir in thyme, bay leaves, and pimento seeds; cook for 1 minute.

Add cooked peas along with their cooking liquid to the pot.

Stir in rice and coconut milk; season with salt and black pepper.

Bring mixture to a boil, then reduce heat to low and cover.

Cook until rice is tender and liquid is absorbed, about 20-25 minutes.

Remove from heat and let sit, covered, for 5 minutes.

Fluff rice with a fork and stir in chopped green onion and lime juice.

Serve warm, garnished with additional green onions if desired.

Cooking Techniques

Spice Level: