How to Make Belizean Black Eye Rice and Peas

black-eyed peas

🥗Healthier: lentils

💰Cheaper: canned black beans

Lentils are high in protein and quicker to cook.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and similar flavor.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity at a lower cost.

Soak black-eyed peas in water overnight.

Drain and rinse the soaked black-eyed peas.

Combine black-eyed peas and water in a pot; bring to a boil.

Reduce heat and simmer until peas are tender, about 30-40 minutes.

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

Sauté chopped onion, garlic, and bell pepper until softened, about 5 minutes.

Add cooked black-eyed peas, rice, coconut milk, thyme, bay leaves, and salt.

Stir to combine and bring to a simmer.

Cover and cook on low heat until rice is tender and liquid is absorbed, about 20-25 minutes.

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

Fluff rice with a fork and stir in lime juice and scallions before serving.

Cooking Techniques

Spice Level:

Dietary