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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
1 tablespoon garlic, minced |
1/2 teaspoon red chili flakes |
1 cup basmati rice |
1/4 cup white wine |
1 cup chicken stock |
3/4 cup coconut milk |
1 can black eyed peas |
2 tablespoons freshly minced cilantro leaves |
salt and freshly ground black pepper |
Directions:
1. In a medium saucepan, heat 1 tablespoon olive oil. Once hot add the minced garlic and the chili flakes, saute until soft, about 2 minutes. Add the rice and stir to coat. Add the white wine and stir. Add the chicken stock and the coconut milk. Give the rice a good stir and bring to a gentle boil. Once the rice just begins to boil, lower the heat and allow to simmer for about 20 minutes, until the rice is cooked and all the liquid has evaporated. Fluff with a fork and stir in the black eyed peas and the cilantro. Season with salt and pepper, to taste.
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