February 4, 2016
Caribbean Peas and Rice
2 ½-3 cups (565ml-675ml) vegetable broth
1 bunch green (spring) onions
2 celery stalks, minced
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
4 fresh thyme twigs
1 1/2 teaspoons green jalapeño pepper sauce
2 teaspoons jerk seasoning, divided
1 cup (225g) brown rice
2 tablespoons ketchup
1/2 teaspoons turmeric
1 bunch kale
1 15-ounce can (425g) black-eyed peas, drained and rinsed
1. Thinly slice the white parts of the green onions, setting aside the darker green parts for another use or for garnish.
2. Line a large pot with a thin layer of broth and add the sliced onions, celery, garlic, ginger, thyme, jalapeño sauce and 1 teaspoon of jerk seasoning. Cook over high heat, adding a little additional broth as necessary, until the celery is soft, about 3 minutes.
3. Add remaining jerk seasoning, stirring to coat. Then stir in the rice with 2 cups (450ml) of vegetable broth, ketchup and turmeric.
4. Bring to a boil and cover. Once boiling, reduce heat to low and simmer for 40 to 50 minutes, until rice is cooked, but keep an eye on it, as you may need to add more broth or water during cooking.
5. Meanwhile, pull the kale leaves away from the stem and chop or tear leaves into bite-sized pieces.
6. Lightly steam the kale by placing it in a covered pan over medium heat with 1 cup (225ml) of water. Steam for 10 minutes, stirring the kale about midway through. Press out any excess water when done.
7. Once the rice is fully cooked, fluff with a spatula and stir in the kale and black-eyed peas. Salt to taste and serve.