Black-eyed peas cookup rice

Ingredients

• 1 tbsp neutral oil
• 1 large yellow onion
• 4 garlic cloves, minced
• 2 wiri wiri peppers or 1 scotch bonnet
• 8 cups water
• 1 1/2 tbsp casareep
• 1 13.6oz can coconut milk or fresh squeezed
• 2 cups parboiled rice, rinsed
• 1 1/2 cup chopped spinach
• 2 plum tomatoes, chopped
• 1 green plantain, medium dice
• 6-7 sprigs thyme or 3 tsp dried thyme
• 2 sprigs fresh oregano or 2 tsp dried
• 1 bay leaf
• 1 tsp paprika
• 1/8 tsp all spice
• 1/2 tsp black pepper
• 1 1/2 tsp salt or 2 vegetable bouillon cubes (adjust to taste)
• 2 15oz cans black-eyed peas

Instructions

1. 1

   Heat a wide and deep pot on medium...: Heat a wide and deep pot on medium heat. Add oil and saute onions, garlic, and pepper.

2. 2

   Add 8 cups water and bring to a...: Add 8 cups water and bring to a boil.

3. 3

   Add casareep, coconut milk, rice, spinach, tomatoes, plantain....: Add casareep, coconut milk, rice, spinach, tomatoes, plantain. Mix well.

4. 4

   Add herbs, paprika, black pepper, allspice, salt or...: Add herbs, paprika, black pepper, allspice, salt or bouillon.

5. 5

   Boil for 30 minutes on med-low heat turning...: Boil for 30 minutes on med-low heat turning frequently to keep from burning.Add black-eyed peas. Continue to cook an additional 10 minutes or more until reduced to a semi-soupy consistency.

6. 6

   Use about 8oz dried black-eyed peas for this...: Use about 8oz dried black-eyed peas for this recipe. Place peas in a bowl and cover with water. Leave overnight to soak. The next day, drain liquid from peas then saute peas with onions, garlic, pepper. Once onions are fragrant, add remaining ingredients and cook down for 35-40 minutes stirring frequently to keep bottom from burning.