Easy Coconut Rice and Black-Eyed Peas

Easy Coconut Rice and Black-Eyed Peas

10 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    40 m
  • Ready In

    45 m
ESTILOSA
Recipe by  ESTILOSA

“Inspired by the Caribbean, this recipe uses coconut milk to add flavor to beans and rice. Add a little zing to a healthy brown rice!”

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Ingredients

Adjust Servings

Original recipe yields 5 servings

Directions

  1. In a saucepan, combine the coconut milk, water and black-eyed peas. Stir in rice. Bring to a boil, cover and reduce heat to low. Simmer until rice has absorbed all of the liquid, about 40 minutes.

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Reviews (10)

Rate This Recipe
lorr
165

lorr

I'm from the Caribbean and this recipe is incomplete - that's why it tasted awful. Firstly it would have tasted better with red kidney beans. The beans needs to be half cooked first, then add the coconut milk, then season with escallions, thyme, salt, black pepper, 1 peg garlic, a few allspice. Then add the rice and cook until done. Try that!

Zeke
8

Zeke

It smell really good but was pretty boring. I even added coconut flakes to it.

Cami
5

Cami

this recipe leaves much to be desired. it needs spices and fresh not canned peas or beans.

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 249 cal
  • 12%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 41.4 g
  • 13%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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