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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A delicous Carribean twist to rice and beans. Ingredients:
1 tablespoon olive oil |
1 tablespoon garlic, minced |
1/2 teaspoon red chili pepper flakes |
1 cup basmati rice |
1/4 cup white wine |
1 cup chicken stock |
3/4 cup coconut milk |
1 (15 ounce) can black-eyed peas |
2 tablespoons fresh cilantro, minced |
Directions:
1. In a medium saucepan, heat oil, garlic an red pepper flakes, sauté until soft, about 2 minutes.
2. Add the rice and stir to coat.
3. Add the chicken stock and coconut milk.
4. Give the rice a good stir and bring to a gentle boil.
5. Once the rice begins to boil, lower the heat and let simmer for about 20 minutes, until the rice is cooked and all the liquid has evaporated.
6. Fluff with fork and stir in the black eyed peas and the cilantro.
7. Season with salt and pepper, to taste.
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