AUTHENTIC (BAJAN) SPLIT PEAS AND RICE W/CORN BEEF GRAVY

corned beef

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner while canned tuna is more economical.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is budget-friendly.

Soak split peas in water for at least 2 hours or overnight.

Drain and rinse soaked split peas.

Boil split peas in a pot with water until 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 split peas to the sautéed vegetables and stir to combine.

Stir in rice, thyme, chicken cubes, and water; bring to a boil.

Reduce heat to low, cover, and simmer until rice is cooked, about 20 minutes.

In another pan, cook corned beef with onion until heated through, about 5 minutes.

Add tomato paste, black pepper, paprika, garlic powder, and butter to the corned beef; stir well.

Pour in ketchup and simmer for 10 minutes to thicken the gravy.

Remove bay leaves from the rice and peas mixture before serving.

Serve the rice and peas topped with corned beef gravy and garnish with green onions.

Cooking Techniques

Equipment Needed

Spice Level: